Crema di limone
Lemon cream custard or mousse is a French-Scandinavian dessert classic that may – or may not- have made it to Italy.
This originally French recipe has become a Scandinavian classic under the name ‘citronfromage’, although it has nothing whatsoever to do with cheese. I have never seen anything quite like it in Italy, which is strange considering the general preference for and availability of lemons, but I suppose Italians have been far too busy developing ingenious ice creams. This simple recipe puts a slightly different, not so cold, but still fresh and sweet full stop to the meal.
4 leaves of gelatin
80 g sugar
300 ml double cream (whipping cream)
1 lemon juice and zest
Soak the gelatin for 5 minutes in cold water.
Separate egg whites from egg yolks and whisk the egg whites to form stiff, firm peaks.
Whip the cream.
Then beat sugar and egg yolks white and creamy. Add grated lemon zest and lemon juice to the egg and sugar mixture.
Squeeze excess water from the gelatin and melt it in a casserole. Stir gelatin with the egg yolk-sugar.
Fold whipped cream and then stiff egg whites into the lemony egg yolk sugar.
Pour the lemon cream custard into a bowl or serving glasses and set it aside to thicken and chill.
More mousse and cream custards