Lemon fromage

How to make it

1. 1

   Make the cream

   Whisk the egg yolks and sugar for 15 minutes. Fold in the stiffly whipped cream, the grated lemon zest and the lemon juice.

2. 2

   Divide and colour

   Divide the mixture in two. Whisk the red gelatine, dissolved in 1 dl water, into one part. Whisk the white gelatine, dissolved in the other decilitre of water, into the other part.

3. 3

   Mix into stripes

   Pour the two parts together, but stir as little as possible so that the fromage looks striped. Fill it into a moistened mould.

4. 4

   Set and serve

   Turn the fromage out of the mould when it has set. Serve it with red sauce or jam. Note: the egg yolks are not heat-treated, so use very fresh eggs, or do not serve to small children, pregnant women and the elderly.