With thanks to Camilla Plum, Goddess, and Scandinavian real food provocateur for this amazing, classic Nordic recipe.
Light as blossom on a spring breeze.
3 eggs, separated
½ cup sugar
Generous ¾ cup heavy cream
1 – 2 sheets gelatin
Whisk the egg yolks and sugar until the sugar is dissolved. Grate the zest from the lemon and squeeze the juice. Whisk the egg whites until stiff, and whip the cream.
Soak the gelatin in cold water for 5 minutes. Squeeze, then melt the gelatin in a small saucepan with the water that clings to it; this will only take a few seconds. Pull it off the heat and add the lemon juice, making sure it is well mixed. Add the gelatin and zest to the egg yolks while stirring, making sure that it is completely amalgamated (and not warm). Fold in whipped cream, followed by the egg whites.
Divide in little glasses and leave in a cool place to set. Eat it the day it is made. (This is the kind of dessert there is always room for…) You do need perfect eggs and perfect cream for this simple and beautiful dish.
Please check out her book, The Scandinavian Kitchen: 100 Essential Ingredients with 200 Authenic Recipes. How to smoke your own fish, make rhubarb cordials, and so much more. I could not recommend it more highly.
PS: Her farm outside Copenhagen is home to one of the largest organic seed banks in Northern Europe.