Lemon Mousse


Sitronfromasj in Norwegian

Lemon Mousse, a light and flavorful dessert, is a delightful contrast to most Norwegian Christmas recipes.

During the holidays, we seem to have many rich foods on our tables, so why not surprise your guests with this fluffy and appetizing 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, lemon zest and fresh lemon leaves for garnish.
Whipping cream

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 vòila, you have a beautiful and delicious sitronfromasj.

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


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

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