Citron Fromage

The best dessert in the world! Melts in the mouth, sweet and tangy. Beautiful! Directly translated it means Lemon Cheese but really has nothing to do with that at all!

4 eggs – separated
6 tbsp caster sugar
Zest of 1 lemon – grated
1 envelope of gelatin
Juice of 1 lemon
50g dark chocolate (70% cocoa content or more)
Whipping creme – optional
  • Beat the egg yolks with sugar until light and fluffy
  • Add the grated lemon zest to the yolks
  • Beat the egg whites in a separate bowl until stiff (to ensure stiff enough try the upside down bowl trick….if it doesn’t fall out it is done! Better be sure before you try! 🙂 )
  • Pour the lemon juice into a saucepan and dissolve the gelatin in it over very low heat. As soon as it has dissolved, turn off heat and allow to cool
  • Once cool, add the gelatine to the egg mixture
  • Chop the chocolate into very small pieces and stir into the mix
  • Fold in the egg whites gently. Don’t knock it around too much or you will lose the light, airy feel of the dessert
  • Pour into a glass bowl and allow to set for 1 to 2 hours in the fridge – you can also pour into several smaller pots if you want to serve the dessert individually
  • If you like whipped cream, add the juice of two lemons rather than one. Just before serving, whip the cream and spread or pipe it on top of the souffle. By using two lemons rather than one you create a much sharper flavour that contrasts well with the whipped cream
  • This really is the closest to heaven I get when it comes to food! It brings me back to being a child and if my family are not quick the whole bowl is gone before they have even had a chance to taste it!

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