This is not the traditional måneskinnsfromasj recipe but my very own interpretation of this really nice Norwegian dessert. I tried to keep the spirit of it though...
Makes 6 servings,
The Måneskinnsfromasj (Lemon Mousse) :
- 2 egg whites
- 20 cl cream (cold)
- 3 gelatin sheets
- 50 gr sugar
- 60 ml lemon juice + zest of 1 lemon
Prepare this step the day before.
Hydrate the gelatin in cold water for 5 minutes.
In a pan, heat up the lemon juice, zest and sugar then out of the heat add the gelatin (drained) mix until dissolved. Leave to cool down until it reaches room temperature....
Beat the egg whites until stiff then add the lemon syrup, keep beating until homogeneous...
Prepare the whipped cream, beat the cold cream in a cold bowl until it forms peaks. Fold the whipped cream into the previous mixture and pour in the molds. Here I used half sphere molds in silicon. Put in the freezer for at least 4 hours....
The Sablé Breton (A French Shortbread Biscuit) :
- 110 gr flour
- 2 yolks
- 90 gr salted butter (and softened)
- 80 gr sugar
- 1 tsp baking powder
- 1/2 tsp salt if you don't have salted butter.
Beat the sugar with the yolks...
Add the softened butter and keep beating until homogeneous. then add the flour and baking powder. Don't over mix the dough.
Roll out the dough between 2 sheets of baking paper, about 1 cm thick. Refrigerate for 30 minutes...
Place over an oven tray and put in the oven for 7 to 8 minutes (according to your oven). Then, when still hot, cut circles out of it (the same diameter than the half sphere molds). Leave to cool down. Reserve.
When the lemon mousses are completely frozen, unmold them and place them over a shortbread biscuit.
Reserve in the fridge. We want them defrost but still cold at fridge temperature.
The Sabayon :
- 4 yolks
- 50 gr sugar
- 10 cl orange juice
- 5 cl lemon juice
Gather the sugar, the yolks and the juicse in a bowl (in glass or metal). Start beating until it forms a foam...
Then place the bowl over a water bath and keep whipping until it thickens. (it could take 10 to 15 minutes, be patient). Pour a bit of the sabayon over the service plates and brown the top with a blowtorch. Now 2 options : or you want it still warm or you want it cold. If you want it cold place them in the fridge 1 hour. I used it still warm because I think it's interesting with the cold lemon mousse.
Place the måneskinnsfromasj over the sabayon, decorate with a lemon supreme (previously sprinkled with sugar) and serve right away...
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