This classic Danish dessert is light, zingy and full of flavour – from Trine Hahnemann’s new book Scandinavian Green
IMAGE: COLUMBUS LETH
This is like eating snow: light and airy, with a perfect balance of sweet and sour. Though it is a classic Danish dessert, this recipe is inspired by the Italian panna cotta.
For the mousse
- 6 x 2 g gelatine leaves
- 6 eggs separated
- 150 g (¾ cup) granulated sugar
- finely grated zest of 1 organic lemon
- 100 ml (scant ½ cup) lemon juice
- 400 ml (1⅔ cups) double cream
- 200 ml (generous ¾ cup) whipping cream, or double cream (heavy cream) whipped (optional)
- zest of 1 organic lemon cut into julienne
- For the mousse, soften the gelatine sheets in a small bowl of cold water for about 5 minutes.
- Beat the egg yolks and sugar in a mixing bowl with an electric mixer until pale and fluffy. Add the lemon zest and juice and beat again.
- Remove the gelatine sheets from the water, squeeze out the excess water and place in a small saucepan set over a very gentle heat, just until the gelatine has melted. Remove from the heat and slowly pour the melted gelatine into the egg yolk mixture, beating constantly to make sure it is well combined. Set aside.
- In another, scrupulously clean bowl, whisk the egg whites until quite stiff.
- In a third bowl, whip the double cream until light and fluffy. Set aside in a cool place for now.
- When the egg yolk mousse is starting to set, fold in the egg whites and cream very carefully, just until combined. Pour the mousse into 8 small glasses or a big serving bowl and put in the refrigerator for at least 5 hours, or overnight.
- Serve the mousse decorated with whipped cream, if you like, and the julienned lemon zest.
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