Wanting to wow your guests this Christmas?

This traditional Danish dessert ticks all the boxes. It’s quick and easy to make, whilst providing a delicious punch of zesty flavour. Light, fluffy and incredibly refreshing, it’s also perfectly suited for our balmy Christmas weather.   

This recipe has been kindly shared with us by Annette Larsen, the owner of Harcourt Produce & General Store. Hailing from Denmark and an accomplished chef, Annette has been delighting visitors to her Harcourt store with her delicious handmade cakes since she took over the reins of the store two years ago. This traditional recipe has been handed down by Annette’s grandmother, whom she credits with her passion for cooking. 

15 minutes prep | 4 hours resting | serves 8-10  

Ingredients

4 eggs (room temperature) 
5 tablespoons caster sugar 
3-5 lemons (depending on size) 
250ml thickened cream 
8 grams gelatine leaves 

Method: 

Squeeze lemons to get 100ml of lemon juice and grate the peel of one lemon finely.  

Soak the gelatine leaves in cold water.  

Separate eggs – whites in one bowl and yolks in another bowl. Combine the yolks with the sugar and lemon zest and whisk until white and creamy. Whisk the egg whites separately, until fluffy, thick and white. 

Whip cream lightly and fold in the egg yolk and sugar mixture. 

Drain the water from the gelatine. Combine the gelatine and lemon juice in a bowl and melt over a water bath. 

Combine the gelatine and lemon juice mixture with the egg yolk and sugar mixture, gently folding together. Add the whisked egg whites and fold all the ingredients together until totally combined.   

Pour the mixture into a serving dish – traditionally this dish is served in a crystal bowl, or for a more modern twist, pour into wine glasses or similar. 

Let the mousse set for at least 4 hours, before decorating with whipped cream, lemon balm, fresh berries and edible flowers. Serve Chilled.