Lemon Cream Delight
Indulge in the refreshing taste of this Lemon Cream Delight, a classic Danish dessert that combines the zing of freshly squeezed lemons with the smoothness of whipped cream. Originally featured in the 'Best of International Cooking' cookbook, this dessert is perfect for impressing guests at dinner parties or enjoying a sweet treat on a warm day. The subtle balance of flavors, along with a velvety texture, makes this a delightful ending to any meal. Whether served on its own or garnished with chocolate shavings, this dessert is sure to tantalize your taste buds and leave you craving more.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Eggs
4 (Separate the yolks from the whites)
Sugar
7 tablespoons (Divide into 5 tablespoons for the yolks and 2 tablespoons for the whites)
Freshly grated lemon peel
2 teaspoons (Grate from fresh lemons)
Unflavored gelatin
1 (1/4 ounce) envelope (Measure out from the packet)
Fresh lemon juice
6 tablespoons (Extract from fresh lemons)
Whipping cream
1/2 cup (Whip until soft peaks form)
Chocolate shavings
To taste (Prepare for garnish)
Instructions
1
In a medium bowl, beat the egg yolks until they are light and creamy. Slowly incorporate 5 tablespoons of the sugar along with the freshly grated lemon peel, continuing to beat until the mixture is fluffy and pale in color. Set aside.
2
In a small saucepan, sprinkle the gelatin over the lemon juice, stirring until the gelatin softens. Heat over low flame, stirring constantly until the gelatin dissolves completely, but do not allow it to boil. Remove from heat and let it cool slightly, while stirring occasionally.
3
In a large mixing bowl, beat the egg whites until frothy. Gradually add the remaining 2 tablespoons of sugar, continuing to beat until the whites form stiff peaks but are not dry.
4
Fold the cooled gelatin mixture into the egg-yolk mixture gently until smooth. Next, carefully fold the egg-yolk mixture into the beaten egg whites, being cautious to keep the mixture airy and light.
5
Spoon the combined mixture into 4 to 6 individual serving dishes. Cover and refrigerate for at least 3 hours until set.
6
To serve, top each portion with a dollop of whipped cream and sprinkle with chocolate shavings for an elegant touch.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Lemon Cream Delight?
Lemon Cream Delight is a classic Danish dessert that combines the refreshing zing of freshly squeezed lemons with the smoothness of whipped cream.
What is the origin of this Lemon Cream Delight recipe?
This recipe is a classic Danish dessert originally featured in the 'Best of International Cooking' cookbook.
How many eggs are required for this recipe?
The recipe requires 4 eggs, with the yolks and whites separated.
How much sugar is needed in total?
A total of 7 tablespoons of sugar is needed: 5 tablespoons for the yolks and 2 tablespoons for the whites.
What type of lemon peel should I use?
You should use 2 teaspoons of freshly grated lemon peel.
How much gelatin is used in the recipe?
The recipe calls for one 1/4 ounce envelope of unflavored gelatin.
How much fresh lemon juice is necessary?
You will need 6 tablespoons of fresh lemon juice extracted from fresh lemons.
How much whipping cream is needed for the topping?
The recipe uses 1/2 cup of whipping cream, whipped until soft peaks form.
What is used as a garnish for this dessert?
The dessert is garnished with a dollop of whipped cream and chocolate shavings to taste.
How should the egg yolks be prepared?
Beat the egg yolks until light and creamy, then incorporate sugar and lemon peel until the mixture is fluffy and pale.
What is the correct way to dissolve the gelatin?
Sprinkle the gelatin over lemon juice in a saucepan, let it soften, then heat over a low flame while stirring until dissolved without boiling.
How do I prepare the egg whites?
Beat the egg whites until frothy, then gradually add 2 tablespoons of sugar and continue beating until stiff peaks form.
What is the secret to a light and airy texture in this dessert?
The secret is carefully folding the gelatin mixture into the yolks and then gently folding that mixture into the beaten egg whites.
How long does the Lemon Cream Delight need to refrigerate?
The dessert should be refrigerated for at least 3 hours until it is fully set.
How many servings does this recipe provide?
This recipe is intended to fill 4 to 6 individual serving dishes.
Can I boil the gelatin and lemon juice mixture?
No, you should heat the mixture only until the gelatin dissolves and avoid letting it boil.
What consistency should the egg yolks reach?
The yolk mixture should be beaten until it is fluffy and pale in color.
Should the egg whites be dry after beating?
No, the egg whites should form stiff peaks but should not be beaten until dry.
When should the whipped cream be added?
The whipped cream is added as a dollop on top of each portion just before serving.
What kind of texture does the Lemon Cream Delight have?
It has a velvety, light, and airy texture.
Is this dessert suitable for dinner parties?
Yes, its elegant presentation and refreshing flavor make it perfect for impressing guests at dinner parties.
How many ingredients are in this recipe?
There are 7 main ingredients: eggs, sugar, lemon peel, gelatin, lemon juice, whipping cream, and chocolate shavings.
Does the recipe use flavored or unflavored gelatin?
The recipe specifically requires unflavored gelatin.
How do I prepare the chocolate for the garnish?
The chocolate should be prepared as shavings to be sprinkled over the whipped cream.
What temperature should the gelatin be when folding?
The gelatin mixture should be cooled slightly before folding it into the egg yolks.
Can I use bottled lemon juice?
The recipe recommends fresh lemon juice and freshly grated peel for the best flavor.
What is the first step of the recipe?
The first step is beating the egg yolks in a medium bowl until they are light and creamy.
What is the category of this recipe?
This recipe is categorized as a dessert, specifically a chilled Danish dessert.
How should the dessert be stored?
It should be stored in the refrigerator, covered, until it is ready to be served.
What does the recipe describe as a 'delightful ending to any meal'?
The subtle balance of lemon and cream flavors along with the velvety texture makes it a delightful ending.