- 4 separate pasteurized whole eggs
- 1/3 cup of sugar
- 1 cup of whipping cream (including some for garnish)
- 1 1/2 lemons for freshly squeezed lemon juice
- 1 teaspoon finely grated lemon zest (unsprayed)
- 2 tablespoons of unflavored gelatine
- 1/2 a cup of cold water
- 1/4 a cup of hot water
- electric mixer
- wooden spoon
- measuring cup
- measuring spoons
- 4 medium size bowls
- 1 large bowl
Click on the YouTube video to see Karen Grete
preparing this refreshing delicious dessert!
- Sprinkle the 2 tablespoon of gelatin over 1/2 cup cold water in a medium bowl. Stirring constantly.
- Add the freshly grated lemon zest into the gelatin mixture which is about 1 teaspoon.
- Next pour hot water into the gelatin mixture. Stir constantly to make sure the gelatine dissolves. Then, let stand the gelatin mixture cool for at least 10 minutes
- Next whip the 4 egg whites in a medium size bowl until stiff with an electric mixer
- Then whip the heavy cream in medium bowl.
- Now we are ready to whip the 4 egg yolks with a 1/3 cup of sugar in a medium bowl. Whipping constantly until light and evenly fluffy. It is ready when the egg yolk mixture is light in color.
- Combine in a large bowl the egg yolk mixture, the gelatine mixture and the juice from 1 1/2 lemons.
- Fold in the egg white mixture into the egg yolk mixture one forth at a time.
- Fold the whipped cream into the egg mixture. Stir gently until it starts to thicken. You might want to save some of the whipped cream for garnish.
- Once both the egg whites and the whipped cream are folded in then place the bowl of citronfromage into the refrigerator. Chill for several hours or until firm and ready to serve.
- This dessert can be served either in a large bowl or in individual serving glasses.
- You can decorate with either fruit, a slice of lemon peel, a chocolate cookie and/or whipped cream too.
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