Lemon Cream 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.

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