Citronfromage Lemon Moose Recipes

Steps:

• In a small saucepan, mix sugar, cornstarch and salt; whisk in egg yolks and milk until smooth. Whisk in lemon juice until blended; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened slightly, 2 minutes longer. Stir in lemon zest., Transfer mixture to a bowl. Cover surface with plastic wrap; refrigerate until cold., To serve, in a small bowl, beat cream on high speed until soft peaks form. Fold into lemon mixture. Spoon into serving dishes. If desired, top with additional whipped cream and lemon slices.

Steps:

• 1. Chef's Note: A classic Citronfromage uses gelatin and raw eggs, both of which I wanted to avoid. So, in this recipe, we'll be making a more of custard for the base and then folding in some whipped cream to create a stable base.
• 2. Melt butter in the top part of a double boiler over simmering water.
• 3. Beat eggs and sugar in a bowl until light and foamy.
• 4. Remove the butter from the heat,and then add the egg mixture to melted butter a couple of spoonfuls at at time... this is called tempering. Return to heat and cook, while gently but constantly, stirring, until mixture becomes a custard, about 8 minutes.
• 5. Chef's Note: The transition from liquid to custard happens rather quickly, so never leave the pan unattended. If you overcook the eggs, they will scramble.
• 6. Remove custard from heat and stir in lemon juice and grated zest. Allow mixture to cool to room temperature.
• 7. Whipped chilled cream until very stiff... We're talking about one step away from making sweet butter.
• 8. Carefully fold lemon custard into whipped cream until just incorporated.
• 9. Chef's Note: The folding process is to be accomplished very delicately. The goal is to incorporate the custard into the whipped cream without deflating the whipped cream.
• 10. Pour into 8 serving containers, cover and chill for at least 4 hours.
• 11. Preparation Tip: If you are planning to serve this at a big occasion; like Thanksgiving, it can be made the day before. Just make sure that you wrap the tops of the containers tightly with cling foil before placing them into the refrigerator.
• 12. Presentation Tip: I take some tempered chocolate and pipe it into random patterns on a piece of parchment paper, then place into the refrigerator, when they cool and harden, I place them on top of the Citronfromage. To be honest, I got that idea from the chef at the Dorchester.
• 13. Serving Tip: If you're planning on one of those elegant 7-course meals, you could place a dollop of this on a nice spoon, and use it as a palette cleanser between courses.
• 14. Serving Tip: A dollop of fresh whipped cream, along with some candied lemon zest will make this dish stand out.
• 15. Keep the Faith, and keep cooking...

Steps:

• In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, the lemon zest, lemon juice, and a pinch of salt. Place the bowl over a pan of simmering water and cook, stirring constantly with a wooden spoon, for about 10 to 12 minutes until the mixture is thick like pudding. (I change to a whisk when the mixture starts to get thick.) Take off the heat and set aside for 15 minutes. Cover with plastic wrap directly on the surface and refrigerate for 1 to 2 hours, until completely chilled.
• Place half the egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed. Add the remaining 2 tablespoons sugar and continue to beat until the whites are stiff and shiny. Carefully fold the beaten whites into the cold lemon mixture with a rubber spatula. Place the cream in the same bowl of the electric mixer fitted with the whisk attachment (no need to clean the bowl) and beat on high speed until the cream forms stiff peaks. Carefully fold the whipped cream into the lemon mixture. Fold in the lemon curd, and pour into a 7-inch-diameter, 3-inch-deep souffle dish. Decorate with sweetened whipped cream and lemon slices that have been cut into quarters. Chill and serve cold.
• Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium and then high speed until the cream just forms still peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip.

Steps:

• 1. Beat the separated egg yolks and sugar until it looks like the color of a lemon.
• 2. Soak the gelatin in the cold water. Then melt the mixture over hot water (not boiling!) in the top of a double boiler.
• 3. Combine the gelatin with the egg yolks and add in the lemon juice. Put this in the refrigerator until it begins to thicken.
• 4. Once thickened, fold in the lemon rind and whipped cream. Then fold in the beaten egg whites. Put in a serving bowl and refrigerate. Enjoy!

Steps:

• In a medium bowl, beat egg yolks until light. Beat in 5 tablespoons sugar and lemon peel until light and fluffy; set aside.
• Pour gelatin into a small saucepan; stir in lemon juice until gelatin is softened. Stir over low heat until gelatin dissolves; do NOT boil. Remove from heat; stir occasionally until cooled.
• In a large bowl, beat egg whites until frothy. Beat in remaining 2 TBSP sugar until stiff but not dry. Fold cooled gelatin mixture into egg-yolk mixture. Fold egg-yolk mixture into beaten egg whites.
• Spoon into 4 to 6 individual serving dishes. Refrigerate 3 hours.
• To serve, top each serving with a dollop of whipped cream and shaved chocolate or chocolate flakes.