In my childhood I could not be more happy than when I got lemon fromage for dessert. And I still do
Fromage is so delicious and light in texture and melts in my mouth. And the tase of lemon is so fresh !
- 2 eggs
- 3 egg yolks
- 100 gram sugar (I)
- 1 tablespoon water
- juice of 1 large or 2 small lemons
- Zest from 1 lemon
- 3 dl heavy whipping cream
- 1 tablespoon sugar (II)
- 4 tsp gelantinpulver or 4 gelantin plates
Zest one lemon, try to avoid zesting the white liar under, it tastes bitter.
Juice the lemons. I remove the stones, but I like to leave in some of the Lemon flesh. Put juice an zest in a small saucepan and sett aside.
Soak gelantinen by adding 8 tablespoons of water to the powder. Set aside for 5 minutes.
If Using gelantin plates, soak them in cold water for 5 minutes.
In a mixing bowl add eggs, yolks and sugar (I) and whip until fluffy. It will takes 10 minutes.
Add 1 tablespoon water and whip for 5 more minutes.
In a clean bowl whip heavy cream and sugar (II) to cream.
Whip the cream until soft and fluffy.
In a small saucepan heat the lemon juice. Add gelantinen. If Using gelantin plates, remove exess water, by squeezing .
Fold egg cream and whipped cream gently together with a rubber spatula.
Pour in the lemon mixture. Gently fold to fully combined.
Put the bowl in the fridge, and every 10 minutes fold the fromage gently until it begine to set.
Pour the fromag in a serving bowl or individual smaller bowls.
Cooles for 3 hours in the fride.
Lemon Cream swirls:
Recipe lemon curd
Have 2 large tablespoons lemon curd in a prepared piping bag. Squeeze the curd until it cover the inside of the bag.
Open the bag and add some whipped cream.
Pipe small swirls or decorate as desired.
Sweets 2 share