Most Danish people has some kind of history with citronfromage – danish lemon mousse. At our house it is a good history! For both kids and adults. Vi simply love a nice lemon mousse. Thankfully it is very easy to make. Here you have our recipe for a delocious, creamy, silky mousse with lemon. Or as the italians would call it “panna cotta al limone”.
Easy to make ahead of time
If you are having dinner guests, this dessert is a very good choise. It is so delicious, and you can easily make it ahead of time. Then it will be set and ready for your guests when the main course is eaten.n gerne aftenen før eller om formiddagen, og så er desserten klar når middagen er spist.
You don’t need that many ingredients, there is only five in this delicious recipe:
- Gelatin, for setting the mousse. Don’t worry it is not that hard to do.
- Lemons, oviously..
- Heavy whipped cream
The steps are pretty easy and strait forward, and you can prepare this dessert in under 30 minuts.
Danish lemon mousse recipe
Her is our recipe for a lemon mousse like my grandmother made it. It is totally classic in flavour and just as it should be. Soft, creamy and packed with lemon flavour. On top it has some nice whipped cream.
Danish lemon mousse – Citronfromage recipe
- 4 sheets gelatin, or 1 tablespoon of gelatin powder
- 3 eggs
- 100 g sugar
- 2 lemons, big (or 3 smaller)
- 4 dl heavy whipping cream
- Put the gelatin sheets in cold water for 5-10 minuts.
- Wisk eggs and sugar until you have a very airy mixture. Use an electric mixer.
- Grate the peel of the lemon finely (you need 1 tbsp. of lemon zest) and squeeze the juice out of the lemons (you'll need 1 dl. lemon juice).
- Press the geletin sheets in your hands to get the water out. Place it in a saucepan with 2 tablespoons of the lemon juice. Heat at low temperature until the geletin is completely melted. Keep stiring when heating.
- When the geletin is melted, remove the pan from the heat and add the remaining lemon juice and the grated lemon zest. Now gently mix in the lemon juice with geletin and lemon zest into the airy egg mixture.
- Whip the cream until semi stiff peaks. Carefully mix the whipped cream into the egg/lemon mixture while saving some whipped cream for garnish (about 1 dl). Arrange your lemon mousse in a large bowl or in smaller serving glasses. Let the mousse set for 2 hours in the fridge, and garnish with a little whipped cream on top.
Tips and tricks for the best danish lemon mousse
- Be carefull to wisk eggs and sugar really well, undtil it is very airy. The more air in the eggs, the more airy the dessert will end up.
- Be carefull when mixing in the whipped cream. You don’t want to beat the air out of the mixture, because it will not be as airy in the end. Keep as much air in the mixture as possible.
- Make the dessert at least two hours before you will serve it, for it to set properly.
- Serve in small portion glasses like us, or in a big serving bowl for everybody to share. Traditionally it is served in a big bowl for the whole table in Denmark.
How do you like the recipe?
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