Lemon fromage

I've been on vacation for the summer, and it's been so nice. This has given me some much needed
boost of energy, which spurred me on a baking spree. Today's desert is not baked,though. Lemon fromage is just exactly what I crave in the heat. It cool, but nor frozen, and perfect with berries. Also, it's much lighter than you'd think, so you beat a lot. Yum yum yum!

This is the classic recipe for it, and over the next weeks, I might be attempting to make it dairy free and ultimately also free of processed sugars. But let's not get ahead of our selves. It is naturally gluten free, so at least one hurdle is already jumped.
After going on a spree, i realized that I has to invite friends over to eat it all... I couldn't possibly manage to eat all of that all alone! So two friends came over and munched it up with me, heavenly! Deserts are even better when enjoyed in good company!

Lemon Fromage

Light lemon fromage made from scratch is easy and tasty By
Print friendly version
4 eggs
5 dl heavy cream
2 large lemons, juiced
200 g sugar
5 plates gelatin
Prep time:
Cook time:
Total time:
Yield: 12 portions

Divide the yolks from the egg whites. Beat the sugar and yolks until it turns light yellow. Whip heavy cream to whipped cream.

Soak the gelatin plates in cold water for 5 minutes. Heat 1 dl of water. Drain the cold water from the gelatin. Try to get as much water out as possible. If a lot of water remains. Reduce the amount of heated water (the less water you use, the better it will set). Dissolve the gelatin in the heated water, and set aside to cool until at least lukewarm.

Beat the egg white until stiff white peaks form.

Now, if you have a stand mixer, switch from balloon whisk to a paddle whisk instead. If not, mix the rest by hand. Do not do the next parts with a balloon whisk, it will deflate the cream, egg whites and sugar-yolk mix and it will not set later.

Using the slowest setting on the mixer, blend the whipped cream into the sugar-yolk mixture. Gradually add inn the egg whites. Blend the lemon juice into the lukewarm gelatin, and then add this to the rest.

Place the mixture in a tight bake pan or a silicone mold, and refrigerate for at least 4 hours (more might be needed, less if you divide into smaller portions in glasses).

If placed in a large pan or mold, place the pan/mold in hot water for 5-10 seconds before turning it over on a plate. You might need to stick a small knife up one edge to loosen the suction hold, then it should easily come out.

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