Citronfromage Recipes

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LEMON CREAM (CITRONFROMAGE)



Lemon Cream (Citronfromage) image

Posted for the Zaar World Tour-Denmark. From the "Best of International Cooking" cookbook. I haven't tried this recipe yet. Prep time includes refrigeration time.

Provided by Bayhill

Categories     Dessert

Time 4h10m

Yield 4-6 serving(s)

Number Of Ingredients 7

4 eggs, separated
7 tablespoons sugar
2 teaspoons freshly grated lemon peel
1 (1/4 ounce) envelope unflavored gelatin
6 tablespoons fresh lemon juice
1/2 cup whipping cream, whipped
chocolate shavings

Steps:

  • In a medium bowl, beat egg yolks until light. Beat in 5 tablespoons sugar and lemon peel until light and fluffy; set aside.
  • Pour gelatin into a small saucepan; stir in lemon juice until gelatin is softened. Stir over low heat until gelatin dissolves; do NOT boil. Remove from heat; stir occasionally until cooled.
  • In a large bowl, beat egg whites until frothy. Beat in remaining 2 TBSP sugar until stiff but not dry. Fold cooled gelatin mixture into egg-yolk mixture. Fold egg-yolk mixture into beaten egg whites.
  • Spoon into 4 to 6 individual serving dishes. Refrigerate 3 hours.
  • To serve, top each serving with a dollop of whipped cream and shaved chocolate or chocolate flakes.

CITRONFROMAGE



Citronfromage image

This is a light Danish dessert recipe. You can fix it and then let it sit in your refrigerator until it's ready to enjoy! Note:the timing does not include the refrigeration. This recipe comes from my Three Rivers cookbook.

Provided by Kathy D

Categories     Puddings

Time 30m

Number Of Ingredients 7

3 large eggs, separated
1 c sugar
1 envelope of knox gelatin
1/2 c cold water
2 lemons,juice of (1/4 c)
1 rind of 1 lemon
1/2 pt whipping cream

Steps:

  • 1. Beat the separated egg yolks and sugar until it looks like the color of a lemon.
  • 2. Soak the gelatin in the cold water. Then melt the mixture over hot water (not boiling!) in the top of a double boiler.
  • 3. Combine the gelatin with the egg yolks and add in the lemon juice. Put this in the refrigerator until it begins to thicken.
  • 4. Once thickened, fold in the lemon rind and whipped cream. Then fold in the beaten egg whites. Put in a serving bowl and refrigerate. Enjoy!

CITRONFROMAGE (LEMON MOOSE)



Citronfromage (Lemon Moose) image

Picked this up the other day from the chef at The Dorchester, in Mayfair, London... The place is a bit stodgy for my tastes; however, I'm glad that I went because this dessert was a one-off for the evening... It's very light on it's feet, and could be used as an excellent palette cleanser in a multi-course dinner service....

Provided by Andy Anderson !

Categories     Other Desserts

Time 50m

Number Of Ingredients 6

8 Tbsp sweet butter, unsalted
5 medium eggs
1 c sugar, fine grain
3/4 c lemon juice, freshly squeezed
zest from three lemons
2 c heavy cream

Steps:

  • 1. Chef's Note: A classic Citronfromage uses gelatin and raw eggs, both of which I wanted to avoid. So, in this recipe, we'll be making a more of custard for the base and then folding in some whipped cream to create a stable base.
  • 2. Melt butter in the top part of a double boiler over simmering water.
  • 3. Beat eggs and sugar in a bowl until light and foamy.
  • 4. Remove the butter from the heat,and then add the egg mixture to melted butter a couple of spoonfuls at at time... this is called tempering. Return to heat and cook, while gently but constantly, stirring, until mixture becomes a custard, about 8 minutes.
  • 5. Chef's Note: The transition from liquid to custard happens rather quickly, so never leave the pan unattended. If you overcook the eggs, they will scramble.
  • 6. Remove custard from heat and stir in lemon juice and grated zest. Allow mixture to cool to room temperature.
  • 7. Whipped chilled cream until very stiff... We're talking about one step away from making sweet butter.
  • 8. Carefully fold lemon custard into whipped cream until just incorporated.
  • 9. Chef's Note: The folding process is to be accomplished very delicately. The goal is to incorporate the custard into the whipped cream without deflating the whipped cream.
  • 10. Pour into 8 serving containers, cover and chill for at least 4 hours.
  • 11. Preparation Tip: If you are planning to serve this at a big occasion; like Thanksgiving, it can be made the day before. Just make sure that you wrap the tops of the containers tightly with cling foil before placing them into the refrigerator.
  • 12. Presentation Tip: I take some tempered chocolate and pipe it into random patterns on a piece of parchment paper, then place into the refrigerator, when they cool and harden, I place them on top of the Citronfromage. To be honest, I got that idea from the chef at the Dorchester.
  • 13. Serving Tip: If you're planning on one of those elegant 7-course meals, you could place a dollop of this on a nice spoon, and use it as a palette cleanser between courses.
  • 14. Serving Tip: A dollop of fresh whipped cream, along with some candied lemon zest will make this dish stand out.
  • 15. Keep the Faith, and keep cooking...

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