Most Danish people have some kind of history with citronfromage – danish lemon mousse. At our house, it is a good history! For both kids and adults. Vi simply loves a nice lemon mousse. Thankfully it is very easy to make. Here you have our recipe for a delicious, creamy, silky mousse with lemon. Or as the Italians would call it “Panna cotta al Limone”.
Easy to make ahead of time
If you are having dinner guests, this dessert is a very good choice. It is so delicious, and you can easily make it ahead of time. Then it will be set and ready for your guests when the main course is eaten.
You don’t need that many ingredients, there is only five in this delicious recipe:
- Gelatin, for setting the mousse. Don’t worry it is not that hard to do.
- Eggs
- Sugar
- Lemons, oviously..
- Heavy whipped cream
The steps are pretty easy and straightforward, and you can prepare this dessert in under 30 minutes.
Other danish desserts you might like
Recipe for Danish lemon mousse
Here is our recipe for a lemon mousse, like my grandmother, made it. It is totally classic in flavor and just as it should be. Soft, creamy, and packed with lemon flavor. On top, it has some nice whipped cream.
Danish lemon mousse
Ingredients
- 4 sheets gelatin or 1 tablespoon of gelatin powder
- 3 eggs
- 100 g sugar
- 2 lemons big (or 3 smaller)
- 4 dl heavy whipping cream
Instructions
- Put the gelatin sheets in cold water for 5-10 minuts.
- Wisk eggs and sugar until you have a very airy mixture. Use an electric mixer.
- Grate the peel of the lemon finely (you need 1 tbsp. of lemon zest) and squeeze the juice out of the lemons (you'll need 1 dl. lemon juice).
- Press the geletin sheets in your hands to get the water out. Place it in a saucepan with 2 tablespoons of the lemon juice. Heat at low temperature until the geletin is completely melted. Keep stiring when heating.
- When the geletin is melted, remove the pan from the heat and add the remaining lemon juice and the grated lemon zest. Now gently mix in the lemon juice with geletin and lemon zest into the airy egg mixture.
- Whip the cream until semi stiff peaks. Carefully mix the whipped cream into the egg/lemon mixture while saving some whipped cream for garnish (about 1 dl). Arrange your lemon mousse in a large bowl or in smaller serving glasses. Let the mousse set for 2 hours in the fridge, and garnish with a little whipped cream on top.
Nutrition
Tips and tricks for the best danish lemon mousse
- Be carefull to wisk eggs and sugar really well, undtil it is very airy. The more air in the eggs, the more airy the dessert will end up.
- Be carefull when mixing in the whipped cream. You don’t want to beat the air out of the mixture, because it will not be as airy in the end. Keep as much air in the mixture as possible.
- Make the dessert at least two hours before you will serve it, for it to set properly.
- Serve in small portion glasses like us, or in a big serving bowl for everybody to share. Traditionally it is served in a big bowl for the whole table in Denmark.
How do you like the recipe?
Have you tried this recipe? We’d love to hear what you think of it. Leave a comment, add number of stars to the recipe and share your photo on Instagram with #madformadelskere – We love seeing your dishes ♥️
Note: This recipe is a translation of our danish recipe “Citronfromage” which can be found on our danish food blog.
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This recipe was a hit today! So light and refreshing. It was easy to make, and set nicely. My husband has told me this recipe is one to make again, soon. I agree. Thank you!
Hi Susan
Thank you so much for your kind words. We are very happy that you and your husband enjoyed the dessert.
Have a nice day!
Best regards Tina
Could I use this recipe for a pie?
Hi Deborah
This lemon mousse can not be baked if that is what you are asking.
You can bake a crust or make a cheesecake bottom in a round springform pan, and then pour the mousse on top and set it in the fridge.
I hope that answers your question, or else please specify what you mean 🙂
Best regards Tina
You are not tælling how to uger the gelatine power? I am not sure how to measure the gelatine sheets. Hanne
Hi Hanne
You dissolve the gelatine powder in the warm lemon juice. Make sure not to boil it 🙂
Hope that helps.
Best regards Tina
How many days in advance can you make/store this dessert?
Hi Diana
I recommend making it only one day before serving it.
Best regards Tina