Lemon fromage

Light and fresh lemon mousse with whipped cream and eggs. A classic Nordic dessert with intense citrus flavour, perfect for Easter.

Ingredients

• 4 eggs, separated
• 1.5 dl sugar
• Zest and juice of 2 lemons
• 4 gelatine leaves
• 3 dl whipping cream
• Lemon zest to decorate

Method

1. 1Soak the gelatine leaves in cold water for 5 minutes.
2. 2Whisk the egg yolks with the sugar until pale and fluffy. Stir in the lemon zest and juice.
3. 3Squeeze the water from the gelatine and melt in a small saucepan over low heat with 2 tbsp water. Whisk the melted gelatine into the egg mixture.
4. 4Whip the cream to firm peaks. Whisk the egg whites to a stiff meringue. Gently fold the cream into the egg mixture, then fold in the egg whites in stages.
5. 5Pour into a mould or individual glasses and refrigerate for at least 3 hours, preferably overnight.
6. 6Serve cold with grated lemon zest and optionally a sprig of lemon balm.

Tips & tricks

• Read the full recipe before you start.
• Prep ingredients in advance for smoother cooking.
• Taste near the end and adjust seasoning as needed.

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