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, 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 (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.