citronfromage (lemon moose)

How To Make citronfromage (lemon moose)

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  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.
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  2

  Melt butter in the top part of a double boiler over simmering water.
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  Beat eggs and sugar in a bowl until light and foamy.
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  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.
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  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.
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  6

  Remove custard from heat and stir in lemon juice and grated zest. Allow mixture to cool to room temperature.
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  Whipped chilled cream until very stiff… We’re talking about one step away from making sweet butter.
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  8

  Carefully fold lemon custard into whipped cream until just incorporated.
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  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.
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  Pour into 8 serving containers, cover and chill for at least 4 hours.
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  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.
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  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.
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  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.
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  14

  Serving Tip: A dollop of fresh whipped cream, along with some candied lemon zest will make this dish stand out.
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  Keep the Faith, and keep cooking...
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