Niki's lemon fromage

I have this in my recipe book as Jenny's lemon fromage but I think a lot of the best recipes doing the rounds in Zim were from Niki originally.  Although it is called a fromage it doesn't have any cheese in it - it is actually based on a traditional Danish dessert called Citronfromage made from farm fresh cream and eggs.  I love this description on when to eat it that I found on a Danish food blog :

"Citronfromage is a classic Danish dessert, a familiar old friend to all Danes. It can of be served any time of the year but I associate it with long summer days when the sun sets late in the evening. The mousse is a beautiful pale yellow color and it is filled with air making it a very light dessert. The tart lemon flavor is complimented with sweet whipped cream which gives it nice contrast. Make sure to serve the Citronfromage cold with a dollop of whipped cream and enjoy!"

Lemon fromage is really quick and easy to make and deliciously light and airy despite all the cream.   I use half lemon juice and zest and half lime.  You can serve it in a big glass bowl but I like to do individual servings in my Moroccan tea glasses.

Lemon Fromage

2 eggs

6 oz (175g) caster sugar

3 tbsp lemon juice

1 tbsp finely grated lemon rind

1 pint (570 ml) cream lightly beaten

1 tbsp gelatine

4 tbsp cold water

Soak the gelatine in cold water and dissolve over hot 

Beat the eggs until light and fluffy

Add sugar to eggs gradually, continue beating

Add the gelatine 

Stir in the lemon juice and most of the rind

Fold in most of the cream reserving some for topping

Place in glass bowl or individual glasses, top with cream and decorate with grated rind

Refrigerate until set (about 3 hours)