I am inspired by the stories and traditions passed down from generation to generation. Norwegian cooking at its simplest and most elaborate. That’s what you will find here. Seasonal cooking, local ingredients, local artisans, and simple gatherings.  READ MORE...

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April 2020

April 10, 2020

Sitronfromasj (Lemon Mousse)

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Sitronfromasj (Norwegian Lemon Mousse)
Sitronfromasj (Norwegian Lemon Mousse)
Sitronfromasj (Norwegian Lemon Mousse)

There’s a calmness unlike any other this påske / Easter season. Normally, people would be packing up and heading to their cabins or taking the week off to relax and rejuvenate with family and friends. Our small mountain town would be livelier with the influx of those from the city and we would be skiing or hiking and having friends over for brunch and påske-related activities. Yet this year, as we enter into another week of social distancing, we are adapting our celebrations while still embracing this special time of the year.

The sun’s warmth is embracing our homestead in a way that gives us much needed joy. Spring brings so much life and hope with it, and it’s nice to wrap that into a dessert that is reflective of that.

Sitronfromasj (Norwegian Lemon Mousse)
Sitronfromasj (Norwegian Lemon Mousse)
Sitronfromasj (Norwegian Lemon Mousse)
Sitronfromasj (Norwegian Lemon Mousse)

Sitronfromasj, or lemon mousse, is a traditional – dare say retro – dessert that deserves to come around now and again. It’s delicate, spongey, tart and sweet with a mellow yellow color and lightness that is perfect for this time of year, almost as if the clouds and sun were to embrace then you would end up with a bowl of this.

It’s a delightful treat to serve and a light and refreshing ending to any meal. Some serve it with a little extra whipped cream on top, but I think a sprinkling of lemon zest is all the garnish you’ll need.

Sitronfromasj (Norwegian Lemon Mousse)
Sitronfromasj (Norwegian Lemon Mousse)

Sitronfromasj (Lemon Mousse)

*This recipe comes from Jacobia, a family friend’s mormor.

Serves 6 to 8

  • 3 large eggs, separated
  • 1/3 cup plus 1 tablespoon plus 1 teaspoon (80 g) granulated sugar
  • Zest and juice of 1 lemon
  • 1 ¼ cups (300 ml) heavy cream
  • 5 (3 x 4 ½ -inch / 7 ½ x 11 ½ cm) gelatin sheets or 2 ½ teaspoons gelatin powder

Using a medium bowl, whisk together the egg yolks, sugar, and lemon zest until light and fluffy.

In a separate bowl, whisk the egg whites until stiff peaks form. Set aside.

In another bowl, whisk the heavy cream until stiff. Set aside.

Soak the gelatin sheets in cold water for 5 minutes and drain. Add 2 tablespoons of hot water to the sheets, stir until the gelatin has fully dissolved, and stir in the lemon juice. (If using gelatin powder, place 4 tablespoons of cold water into a small saucepan, sprinkle in the gelatine and warm over low heat, without stirring, until the gelatine has dissolved. Remove from the heat and stir in the lemon juice.)

Pour the gelatin mixture into the egg yolk mixture and combine. Gently fold in the egg whites and the whipped cream. Pour the mousse into individual cups or bowls and place in the refrigerator for at least 2 hours, or until set, before serving. Garnish with lemon zest, if desired.

Nevada Berg

Nevada is a utah native and norwegian by heart. When not crafting culinary delights she enjoys her family time and tending to her animals. You most certainly can find her perusing her property for wild berries.

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  1. Ashley says:

    The recipe looks delightful! But, what exactly is a gelatin plate? Or rather what is the mass of the gelatin? I’m in Canada and not sure I have ever seen gelatin plates, though I have never really looked. 🙂

  2. Maureen Pecaric says:

    What are gelatin plates? We buy powdered gelatin. What would be the comparison?

  3. rebecca says:

    What are gelatin plates? I live in Minnesota and I think gelatin usually comes in packets. Is that what I would use?

  4. Anita Housans says:

    What is a Gelatin Plate? I’m in the USA, what would it be equivalent to?

  5. Rebecca says:

    If you don’t have gelatin plates, what is the equivalent in powdered gelatin?

  6. LaVonne Block says:

    Do you not have to cook the egg mixture, it seems like every recipe with eggs want them whisked in a double boiler.

  7. Lynn says:

    Do you think this wonderful sounding recipe would work using fat-free half & half in place of heavy cream?

    • nevada says:

      Hi Lynn, it will just need to be able to be whipped. You’ll want stiff peaks to form that will be folded into the rest of the mixture.

  8. Kaylie O'Harra says:

    Made some this evening because I had all of the ingredients and needed a spring pick me up! Spring keeps teasing us in Idaho (As I am sure it is doing to others as well)!
    This dessert is lovely, light and lemony! Wonderful recipe.

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