Bliss, Rellies and Danish Citronfromage Uden Flødeskum

How was your weekend, dear ones? :-) Mine was beautiful, spent making great memories with all sorts of beloved Canadian rellies. :-)

Sunday dawned dark and blustery, but I had these oh-so-pretty eggs to make me smile. :-)

So I turned some of them into scrambled eggs with salmon, chevre, scallions, and tomato. A splendid way to start off a stormy day. :-)

I had so many grand times with my rellies this weekend. :-) Saturday we went to the beach (which I'll tell you about later), poked around our favorite discount stores and found all sorts of treasures, had coffee and visits at one of our favorite coffee shops, and braved the rain for a trek through the woods to Whatcom Falls Park.

My cousins introduced me to the wonders of sous-vide cooking, and made us amazingly juicy and tender chicken in a cheesy, garlicky butter sauce. Delish!!!

Sunday afternoon before our big family Easter dinner, we puttered around Mum and Dad's house, talking, napping and ...

...helping Mums make a big batch of her delicious Danish Citronfromage Uden Flødeskum. It is a wonderful spring dessert, a light and airy concoction that translates "lemon mousse without whipping cream." I juiced and zested lemons as she stirred and whipped and beat and simmered.

Then it was ready to be chilled, frothy, warm and oh-so-lemony. Alissa figured we absolutely NEEDED flowers sprinkled atop Mum's creation (I quite agree!) so we raided Mum's garden and found pansies and  violets and thought they made the dessert oh-so-cheery on a gray, gray day. :-)

Citronfromage Uden Flødeskum 
(Lemon Mousse without Whipped Cream)
Serves 4


3 eggs, separated
1/2 cup sugar
1 envelope unflavored gelatin
Grated rind of 1 1/2 lemons
6 Tbsp lemon juice
2 Tbsp water

  1. Beat egg yolks with 1/2 cup sugar until white.
  2. Sprinkle gelatin over lemon juice, water and rind, and let stand for 5 minutes. 
  3. Melt gelatin over boiling water until completely dissolved. Stir into egg mixture.
  4. Beat egg whites to a peak, add rest of sugar and beat until stiff. 
  5. Fold into egg/lemon mixture when it begins to set. 
  6. Pour into glass bowl, chill for 2 hours and serve.


  1. I love lemon and the flowers on top look so pretty. I'd never heard of this before but it sounds delicious.

  2. Gorgeous final photo of the Citronfromage Uden Flødeskum.

  3. That dessert is a serious mouthful, both in flavor and in name! Looks delicious though.

    So glad you had a fun weekend! All of your photos are so pretty.

  4. Thank you, Deanna. :-) It's one of our favorite Danish desserts. :-)

  5. Thanks, dear Amuse. :-) It makes me smile. :-)

  6. lol, Joanne! It sure is. :-) We like saying it just cuz it's so over the top. :-) I hope you had a great weekend too!

  7. Oooh...that looks so delicious! How dare you. Making me hungry for desert at noon. ;) Love this post!

  8. I took such a similar pics of farm fresh eggs. But my dish is blue and white. They made me smile too. :)

  9. Awww, thanks, dear Bekah! Come visit me and I'll make it for you!! :-) Then we can ramble about and you can take pictures to your hearts content. :-)

  10. Ohhh, a blue and white dish would be perfect, Susan. :-)

  11. Oh YUMMY photos AND a yummy and simple recipe too. I can't wait to try this with my new crop of lemons.

    Quick question??? Do I need to let the melted gelatin and juice mixture (which was boiled) sit for a few minutes to cool so as not to coddle the eggs???

    All joys and thanks so much for sharing your day,

    Sharon Lovejoy Writes from Sunflower House and a Little Green Island

  12. What delicious food. I love blue and white in the kitchen.And yellow always adds a brightness.

  13. Thank you, Sharon! :-) It's so fresh and yummy! :-) We didn't have any trouble with the eggs coddling so that makes me think Mum did let the gelatin mixture cool a bit. The mixture itself doesn't actually boil - just hovers over the water and melts - so I think it will be OK. Thank you very much for the joy! :-)

  14. Me too, Barbara! :-) They're such a cheery combination, aren't they?

  15. I love this recipe and will try it as soon as I can. I'm so glad you had such a fabulous holiday. Your pictures are wonderful. Have a great day. Blessings...Mary

  16. Oooh thanks for introducing us to Citronfromage Uden Flødeskum! I've never heard of it before but it looks so gorgeous and light! :D And such pretty eggs too-the light blue and the blush pink!

  17. Thank you, Mary! :-) I think it is a dish you will love. :-) I'm so glad you like the pictures. :-)

  18. You are welcome, Lorraine! I'm starting to realize that the Danish dishes that are so familiar to us might be interesting to others. :-)