Citronfromage
Citronfromage
Ingredients
- 4 large eggs, separated
- 90 g granulated sugar
- 2 teaspoons freshly grated lemon zest
- 1 sachet unflavored gelatin, 7 g, bloomed in a little water
- 95 ml fresh lemon juice
- 140 ml whipping cream
For Serving (Optional)
- as needed whipped cream
- as needed chocolate shavings
Instructions
- 1
In a medium bowl, whisk the egg yolks until they are pale and fluffy.
⏱️ 3 min
- 2
Add 5 tablespoons of the granulated sugar and the lemon zest to the whisked egg yolks. Continue whisking until the mixture is light, airy, and fragrant. Set this mixture aside.
⏱️ 4 min
- 3
Sprinkle the bloomed gelatin into a small saucepan. Add the fresh lemon juice and stir until it forms a lemony puddle.
⏱️ 2 min
- 4
Gently heat the gelatin and lemon juice mixture over low heat, stirring constantly, until the gelatin dissolves completely. Do not allow it to boil. Remove from heat and let it cool to room temperature, stirring occasionally.
⏱️ 5 min
- 5
In a separate bowl, whip the whipping cream until stiff peaks form. Set aside.
⏱️ 3 min
- 6
In a large clean bowl, whisk the egg whites until they are frothy.
⏱️ 2 min
- 7
Gradually add the remaining 2 tablespoons of granulated sugar to the frothy egg whites, continuing to whisk until they are stiff but still soft, avoiding dry peaks.
⏱️ 4 min
- 8
Gently fold the cooled gelatin mixture into the reserved egg-yolk mixture.
⏱️ 2 min
- 9
Carefully fold the lemon-gelatin-egg yolk mixture into the whipped egg whites, folding softly to maintain airiness.
⏱️ 3 min
- 10
Finally, gently stir through the whipped cream until just combined.
⏱️ 2 min
- 11
Spoon the airy citronfromage concoction into 4 to 6 individual serving dishes or fancy glasses.
⏱️ 3 min
- 12
Refrigerate the dishes for at least 3 hours, or until completely set.
⏱️ 180 min
- 13
Just before serving, crown each mousse with an optional dollop of whipped cream and a sprinkle of chocolate shavings or flakes.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Citronfromage
- 4 large eggs, separated
- 90 g granulated sugar
- 2 teaspoons freshly grated lemon zest
- 1 sachet unflavored gelatin, 7 g, bloomed in a little water
- 95 ml fresh lemon juice
- 140 ml whipping cream
For Serving (Optional)
- as needed whipped cream
- as needed chocolate shavings
Instructions
- 1
In a medium bowl, whisk the egg yolks until they are pale and fluffy.
⏱️ 3 min - 2
Add 5 tablespoons of the granulated sugar and the lemon zest to the whisked egg yolks. Continue whisking until the mixture is light, airy, and fragrant. Set this mixture aside.
⏱️ 4 min - 3
Sprinkle the bloomed gelatin into a small saucepan. Add the fresh lemon juice and stir until it forms a lemony puddle.
⏱️ 2 min - 4
Gently heat the gelatin and lemon juice mixture over low heat, stirring constantly, until the gelatin dissolves completely. Do not allow it to boil. Remove from heat and let it cool to room temperature, stirring occasionally.
⏱️ 5 min - 5
In a separate bowl, whip the whipping cream until stiff peaks form. Set aside.
⏱️ 3 min - 6
In a large clean bowl, whisk the egg whites until they are frothy.
⏱️ 2 min - 7
Gradually add the remaining 2 tablespoons of granulated sugar to the frothy egg whites, continuing to whisk until they are stiff but still soft, avoiding dry peaks.
⏱️ 4 min - 8
Gently fold the cooled gelatin mixture into the reserved egg-yolk mixture.
⏱️ 2 min - 9
Carefully fold the lemon-gelatin-egg yolk mixture into the whipped egg whites, folding softly to maintain airiness.
⏱️ 3 min - 10
Finally, gently stir through the whipped cream until just combined.
⏱️ 2 min - 11
Spoon the airy citronfromage concoction into 4 to 6 individual serving dishes or fancy glasses.
⏱️ 3 min - 12
Refrigerate the dishes for at least 3 hours, or until completely set.
⏱️ 180 min - 13
Just before serving, crown each mousse with an optional dollop of whipped cream and a sprinkle of chocolate shavings or flakes.
⏱️ 1 min