Lemon Mousse

Lemon Mousse

lemon-mousse-sitronfromasj

Sitronfromasj in Norwegian

Lemon Mousse, a creamy and flavorful dessert, is a delightful contrast to most of our Christmas recipes.

During the holidays, we seem to have many rich foods on our tables.

Why not surprise your guests with this light and delicious dessert recipe from Norway

Lemon Mousse
Makes 6 servings

1 envelope unflavored gelatin
1/2 cup sugar
1/4 teaspoon salt
4 egg yolks
1/2 cup milk
2 cups half-and-half (1/2 milk +1/2 cream)
1 tablespoon grated lemon rind plus extra for garnish.
1/4 cup lemon juice
Fresh lemon leaves
Fresh lemon peel, or or lemon zest for garnish. (Can be omitted.)
Whipped cream or cool whip

Stir together gelatin, sugar and salt in top part of double boiler.
Beat egg yolks until thick and lemon colored.
Add milk and half-and-half.
Stir eggs and milk combination into gelatin mixture. Cook and stir constantly over boiling water until mixture coats spoon - about 10 minutes.

Remove from heat. Stir in grated lemon rind. Slowly stir in lemon juice. Place into a 1-quart mold.

Chill until set. Remove from mold by quickly dipping the bottom in lukewarm water dry it off and place your serving plate over mold and turn over. The mousse should now come loose and sit nicely on your serving plate.

Make a design with whip cream on and around the dessert and v�ila, you have a beautiful and delicious Sitronfromasj.

Garnish with lemon leaves, grated lemon rind or lemon peel (You can use a Norwegian cheese slicer or a vegetable peeler to make curly lemon peel.), and you're ready to serve your guests.

You can also make individual molds and serve garnished on pretty dessert plates. For this purpose use small flan molds.

Another idea is to spoon sitronfromasj into beautiful little Sandbakels/Sandkake tarts; garnish and you have gorgeous individual desserts.

Norwegian Recipes after Lemon Mousse

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