Lemon Frommage, Classic Danish Lemon Dessert

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

In a metal bowl, pour in an envelope of unflavored gelatin, half a cup of sugar, and a quarter teaspoon of kosher salt.

Whisk in 4 egg yolks until light and lemony in color.

Whisk in 2 cups of heavy cream.

Place the bowl over a pot of hot water and stir constantly until thick and coats the back of a spoon, about 10 minutes.

Remove from heat and stir in a quarter cup of lemon juice and lemon zest.

Chill in a 4-cup Charlotte mold until set, or pop it in the freezer for quicker setting.

For the candied lemon peel, bring 1 cup of water to a boil with half a cup of sugar and julienne the lemon peel.

Boil the lemon peel until it curls and becomes translucent.

Dust the dessert with powdered sugar, pipe on whipped cream, and decorate with candied lemon peel.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens