Citronfromage, Danish

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Soak 4 sheets gelatin in a bowl of cold water for 5 minutes.
Beat 3 large eggs and 100 g sugar in a mixing bowl for 2-3 minutes until pale and frothy.
Drain the gelatin well and place in a heatproof bowl. Set the bowl over a pot of simmering water on medium heat and stir constantly for about 1 minute until completely dissolved.
Remove from heat and cool for 1 minute, then stir in the lemon juice and zest.
Pour the gelatin mixture into the beaten egg mixture and stir gently to combine.
Whip 250 ml cream for 2-3 minutes until stiff peaks form.
Using a spatula, fold the whipped cream into the egg mixture with 2-3 gentle folds until just combined.
Transfer the mousse to a serving bowl.
Refrigerate for at least 3 hours until firmly set.
Decorate with whipped cream just before serving.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.