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Sea buckthorn cheese

Lemon fromage is a classic from the 'old days'. I remember it best myself from my grandmother and probably haven't had it since, but now it's here in a sea buckthorn version and it's a new favorite in the house.

Sea buckthorn cheese

6 nice portions

You will need:

- 4 egg whites

- 4 egg yolks

- 4 sheets house air

- 2.5 dl. whipping cream

- 100g. sugar

- 1 DL. 100% sea buckthorn juice

Here's how you do it

  • Soak husblas in a bowl of cold water for approx. 10 minutes
  • Beat the egg whites stiff
  • Whip the cream until frothy in another bowl
  • Beat sugar and egg yolks to a fluffy cream.
  • Place the soaked husblas in a small pot, preferably with the water that remains.
  • Melt it on low heat, it only takes a moment and it should not bubble.
  • Stir the sea buckthorn juice together with the cottage cheese in a thin stream.
  • Now stir the husblas/sea buckthorn together with the egg cream.
  • Fold the whipped cream into the mixture and stir until completely smooth.
  • Finally, fold the stiff egg whites into the mixture and carefully turn around until everything is evenly distributed and there are no lumps.
  • Divide the fromage into 6 serving glasses or use a large bowl.
  • Cover with film and refrigerate for 2-3 hours.
  • Before serving, decorate with soft whipped cream and chopped dark chocolate.