Home-made lemon fromage - Hemgjord citronfromage

HOME-MADE LEMON FROMAGE
Hemgjord citronfromage

I’m sure you have another word for this “fromage”, but in Sweden it’s sold in packages of powder so you can get an instant dessert. I’ve made it myself a few times and it’s really worth it.

Serves 4

5 gelatin sheets = 2½ teaspoons powdered gelatin

3 eggs
5 tablespoons sugar
2/3 cup heavy cream
zest and juice from 1 lemon

Decoration:

2/3 cup heavy cream
lemon slices
lemon balm

Soak the gelatin in cold water. Separate the eggs. Beat the whites until stiff and foamy in one bowl. Clean the beaters, then beat the egg yolks with the sugar to a fluffy batter in another bowl. Clean the beaters again, then beat the cream until fluffy in yet another bowl. (And this is why I think most people prefer to make this from powder.)

Squeeze out most of the water from the gelatin and melt them in a saucepan on low heat. Scrub the lemon in hot water, then grate off the zest and squeeze out the juice. Mix this into the dissolved gelatin. Pour the mixture into the egg batter and fold in the cream and the egg whites.

Fill serving bowls or a larger bowl with the fromage and store cold for 2 to 3 hours.

Beat the cream and pipe it onto the fromage. Decorate with lemon slices in halves and lemon balm leaves.

Enjoy!

Bella