Lemon Cream Citronfromage Recipes

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 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.

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:

• Combine all ingredients, stirring well.
• Cover and refrigerate for 30 minutes or up to 3 days.