LEMON CREAM (CITRONFROMAGE)
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
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.
LEMON CREAM
This frosting can be used on any yellow or white layer cake. It's very good even on a box mix.
Provided by Tammy
Categories Desserts Frostings and Icings Lemon
Yield 12
Number Of Ingredients 6
Steps:
- Combine sugar and cornstarch in heavy saucepan add water and stir until heated, set aside.
- Beat egg yolks and add lemon juice, stir in small amount of sugar mixture to warm yolks. Combine yolk and sugar mixtures, add butter and return to heat.
- Bring to a rolling boil, stirring constantly until thickened. Mixture will resemble pudding. Cool slightly and spread on cooled cake. Makes enough to frost and fill one 8 inch four layer cake.
Nutrition Facts : Calories 187.9 calories, Carbohydrate 27.9 g, Cholesterol 71.5 mg, Fat 8.8 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 5.3 g, Sodium 56.8 mg, Sugar 25.3 g
CITRONFROMAGE (LEMON MOOSE)
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
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...
CITRONFROMAGE
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
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!
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