Lemon Mousse, or Citronfromage as it is called in Danish, is a traditional Danish dessert which has been served for many years. I am sure many elderly people remember this dessert as something they have had since they were kids. Lemon Mousse is made from eggs, whipped cream, lemon juice and gelatin. The original recipe is prepared and served in a big bowl and decorated with whipped cream. You can do that with this version and then just leave out all the topping I have made. However, I personally prefer this version where I have added a bit of a twist to the original recipe.
The recipe includes three different toppings that are served with the Lemon Mousse – and I promise you it will take the lemon mousse to a different level. This Lemon Mousse is served with a crisp rye bread tuile, a chopped walnut Croquant, some lemon balm sugar and last but not least some drained yogurt on top. Of course, you can serve this dessert completely as you like. For instance, if you can get hold of some Rye Bread, and you don’t want to make it your selves (I have a great recipe for that), you can just leave this part out and maybe come up with your own topping.
Danish Lemon Mousse (Citronfromage)
6 people
Preparation time: 2 hours
Danish title: Citronfromage
Cuisine: Danish
Category: dessert
Ingredients:
Lemon Mousse
200 g (7 oz) cane sugar
1 vanilla bean
6 eggs (pasteurized if you want)
4 dl (1.7 cups) whipping cream (heavy cream)
6 sheets of gelatin
4 lemons, use the juice and grated lemon zest from 2 lemons
Rye Bread Tuile
25 g (1 oz) soft butter
25 g (1 oz) sugar
25 g (1 oz) honey
15 g (1/2 oz) all-purpose flour
40 g (1 1/2 oz) grated rye bread (can be bought at some bakeries)
Walnut Crocant
40 g (1 oz) icing sugar
35 g (1 1/4 oz) butter
1 tsp honey
50 g (2 oz) chopped walnuts
Lemon balm sugar
1/2 dl (1/5 cups) lemon balm
1/2 dl (1/5 cups) sugar
Serving
1 dl (2/5 cups) drained yogurt
Instruction:
Lemon Mousse
1. Remove the seeds from the vanilla bean. Mix the vanilla seeds with the cane sugar. I have made a simple guide how to do this. Find this in the guide section of this blog.
2. Using an electric-mixer; Whisk the vanilla seeds, cane sugar, lemon zest and the eggs. Whisk until the mixture is white and fluffy.
3. In a new bowl; whip the cream into a whipped cream
4. Soak the gelatin in water according to the directions listed on the package.
5. Pour the lemon juice into a sauce pan and heat it up. Melt the soaked gelatin in the lukewarm lemon juice.
6. Slowly; pour the gelatin and lemon juice mixture into the whipped egg mixture while constantly whipping.
7. Gently, add the whipped cream in the lemon and egg mixture.
8. Divide the lemon mousse into six soup plates. Place them in the fridge until serving.
Rye Bread Tuile
9. In a bowl; mix together butter, sugar, honey, flour and rye bread.
10. Using a rolling pin; flatten out the mixture between two sheets of parchment paper.
11. Remove the top parchment paper and bake the Tuile at 150 C (300 F) for about 30-45 minutes. However, keep an eye on Tuile so that you don’t burn it.
12. Let the Tuile cool off and then break the sheet into smaller pieces.
Walnut Croquant
13. Chop the walnuts into smaller pieces.
14. In a sauce pan; add icing sugar, butter and honey. Heat up the mixture while stirring. When the color is light brown; remove the sauce pan from the heat and add the chopped walnuts.
15. Pour the mixture onto a sheet of parchment paper. Place another sheet of parchment paper on top and roll out the walnut mixture into a flat plate.
16. Remove the top Parchment paper and bake it at 160 C (320 F) for about 10-15 minutes. When done, remove the croquant from the oven and let it cool off.
17. Before serving; crush or chop the croquant into smaller pieces.
Lemon Balm Sugar
18. In a blender; blend the sugar and lemon balm into a beautiful green mixture.
Serving
19. Decorate the lemon mousse with the Tuile, Walnut Croquant, and drained yogurt. Finally sprinkle with the blended lemon balm sugar.
Lemon Mousse
Rye bread tuile
Walnut crocant
Lemon Balm Sugar
Serving
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