Recipe(tried): Citronfromage - an old favorite

Hi Bobby

Citronfromage is a very popular Danish dessert and I have many recipes for it. They are all very similar, no variation at all in ingredients (eggs, sugar, lemon juice and grated zest, cream, gelatin), but proportions do differ somewhat. Citronfromage also is (or used to be) popular here in Iceland, as many of our older recipes are Danish in origin, and there is no difference. The only problem is, both we and the Danes always use leaf gelatine (I don t even think powdered gelatine is available here) and I m not sure about how to substitute, if you don t have leaf gelatine. You can probably find out by comparing with other recipes that use a similar amounts of egg and cream. Anyway, here is the recipe:

Citronfromage

4 egg yolks
1/2 c sugar
juice and finely grated zest from one large lemon
4 gelatine leaves
2 egg whites
1 cup whipping cream

Soak gelatine in cold water. Put yolks and sugar in a bowl and whisk until frothy. Add lemon juice and zest. Dissolve gelatine in 1-2 tablespoons of boiling water. When lukewarm, stir into yolk mixture. Stir briskly; the gelatine should stiffen rather quickly if the yolk mixture was very cold. Meanwhile, whisk egg whites until they begin to form stiff peaks, then whip the cream. When yolk mixture begins to stiffen, fold first whites, then cream gently into it (you can keep a little cream for decorating). Pour into a glass bowl and refrigerate until stiff.

You will get a lighter fromage if you use 4 whites and 1/2 cup of cream. You can also use more gelatine (5-6 sheets) and unmold the fromage on a plate before serving.

You can use other flavourings instead of lemon; pineapple and orange are common varieties, also coffee, sweet sherry, rum and chocolate.