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.
Citronfromage Uden Flødeskum
(Lemon Mousse without Whipped Cream)
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
- Beat egg yolks with 1/2 cup sugar until white.
- Sprinkle gelatin over lemon juice, water and rind, and let stand for 5 minutes.
- Melt gelatin over boiling water until completely dissolved. Stir into egg mixture.
- Beat egg whites to a peak, add rest of sugar and beat until stiff.
- Fold into egg/lemon mixture when it begins to set.
- Pour into glass bowl, chill for 2 hours and serve.