Citronfromage (Lemon Moose)
Andy Anderson !
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.
- 8 Tbsp
- sweet butter, unsalted
- 5 medium
- 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)
- 4Remove 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.
- 7Whipped chilled cream until very stiff… We’re talking about one step away from making sweet butter.
- 10Pour into 8 serving containers, cover and chill for at least 4 hours.
- 11Preparation 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.