citronfromage (lemon moose)

ThePretentiousChef avatar
By Andy Anderson !
from Wichita, KS

Picked this up the other day from the chef at The Dorchester, in Mayfair, London… The place is a bit stodgy for my tastes; however, I’m glad that I went because this dessert was a one-off for the evening… It’s very light on it’s feet, and could be used as an excellent palette cleanser in a multi-course dinner service. As for me, I now have my two deserts for this Thanksgiving: Made-from-scratch pumpkin pie (that’s a given), and Citronfromage. The Chef’s slant on this was decidedly French, in keeping with the restaurant’s menu; but I made a few changes.

serves 6
prep time 30 Min
cook time 20 Min
method Stove Top

Ingredients For citronfromage (lemon moose)

  • 8 Tbsp
    sweet butter, unsalted
  • 5 md
  • 1 c
    sugar, fine grain
  • 3/4 c
    lemon juice, freshly squeezed
  • zest from three lemons
  • 2 c
    heavy cream

How To Make citronfromage (lemon moose)

  • 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.
  • 2
    Melt butter in the top part of a double boiler over simmering water.
  • 3
    Beat eggs and sugar in a bowl until light and foamy.
  • 4
    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.
  • 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.
  • 6
    Remove custard from heat and stir in lemon juice and grated zest. Allow mixture to cool to room temperature.
  • 7
    Whipped chilled cream until very stiff… We’re talking about one step away from making sweet butter.
  • 8
    Carefully fold lemon custard into whipped cream until just incorporated.
  • 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.
  • 10
    Pour into 8 serving containers, cover and chill for at least 4 hours.
  • 11
    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.
  • 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.
  • 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.
  • 14
    Serving Tip: A dollop of fresh whipped cream, along with some candied lemon zest will make this dish stand out.
  • 15
    Keep the Faith, and keep cooking...