Looking forward for selection of the best lemon mousse/citron fromage

I am really looking forward to the grant selection process of the BEST LEMON MOUSSE (citron fromage in Danish) today !!!! I will later on share the outcome of our selection process as well as sharing the winning lemon mousse recipe with you all. 

Do you have a favourite recipe on lemon mousse ?

This selection will be done by a group of fantastic dairy friends, which are living our life on the edge !!!! as the lemon mousse will be made from un-pasteurised eggs !!!!!

Please be aware off, that using un-pasteurised egg in desserts, which not are cooked or baked,  is NOT to be recommended at all due the risk of salmonella !!!!!

However, we are group of dare egg-devils :-)

As a small token of our appreciation for the work done making these lemon mousses we as guests have found a hostess gift with focus on - guess what - LEMON:

• lemons (organic)
• lemon chocolate
• lemon pepper
• lemon curd
• lemon olive oil

Making flower ice cubes

Borage is a eatable flower, which very, very easy spreads itself, when you first have got inside in your garden.

So fare I have been used borage as well as flowers from different herbs such as thyme and various mints for these ice cubes.

Flower ice cubes:

• flower heads
• water
• ice cube form

1. Pick the flower heads of borage
2. Place the flower heads in the ice cube form
3. Fill the ice cube form with water
4. Place the ice cube form in the freezer
5. Freeze the ice cubes
6. Use them in a summer drink

Home-made lavender sugar

I have found the idea for lavender sugar in the cooking book called "året rundt - ideer og inspiration til lidt af hvert" by Trine Penlau. However, I have changed the ratio between sugar and lavender, so it contains more lavender in my version.

I have no decided yet how and where to use this lavender sugar. Perhaps in cookies or desserts ? Do you have an idea, how you would use lavender sugar ? If yes, please share it with me :-)

Lavender sugar:

• 300 g sugar
• 2 tablespoons of lavender

1. Mix lavender and sugar together in a glass
2. Let it infuse for approx. 1 month
3. Try to figure out, where to use this lavender sugar

Raspberry jam with rosemary

 "Almanak": 2 recipes tested

I decided to make raspberry jam using a recipe from "Almanak" by Claus Meyer. It is the second recipe, which I am trying from "Almanak". And I am really looking to taste it, as the raspberry vodka still is infusing in my kitchen.


Raspberry jam with rosemary a la "Almanak":

• 300 g raspberries 

• 100 g sugar
• 3 tablespoons of apple vinegar
• 6 g gelling powder (citrus pectin, sugar and citric acid)
• ½ branch of rosemary

1. Mix raspberries, apple vinegar and sugar together and let it rest for 30 minutes in the cooking pot, without any heating on, to get juice out of the raspberries.

2. Stir in the gelling powder.
3. Add the rosemary (cut into small pieces) to the jam.
4. Heat up the fruit with full power on.
5. Bring the fruit to the boiling point and let it boil for 2 minutes.
6. Fill the prepared glass with the hot jam and close it.

• Prepare the jam glasses by filling them with boiling water. I do not use any preservatives in my home-made jam, so this is important to increase the shelf-life of your jam.
• Another thing you can do is to store the jam cold afterwards.
• As the jam is made from 3 parts of fruit and 1 part of sugar, the sugar content is not high enough to preserve the jam.
• Fill the glass with jam and close the glass.

Trying Cafeministeriet in Aalborg

As a nice end to our picnic row Aalborg - Aabybro we had our evening meal at Cafeministeriet in Aalborg before driving home.

I decided to have a salad called Summertime, which has a salad with different salad leaf, dried ham, goat cheese and strawberries. Is was a good combination :-)

Wonderful Summer colours

Take a look at those wonderful Summer colours !!! I find them very beautiful :-)

This is a short update on my efforts to put the Summer of 2011. So have a look into, how the colours have changed in the various glass bottles during an infusion time of 1-1½ week.

Blackcurrant Rum

Raspberry vingear with elder flower

Raspberry Vodka

Ice cream for lunch !!!

Ice cream for lunch is not a political correct at all. However, ice cream was the major part of my lunch yesterday !!

During my second summer vacation in beginning of July, where I went rowing in the Masurian Lake area in Poland, I meet a rower from Aalborg. And we agreed to meet again here in July for a picnic row from Aalborg to Aabybro Dairy and return (44 km) in order to eat buttermilk soft ice at Ryå Is.

And 3 other rowers thought this was a great idea and decided to join in, even though the weather forecast did not look fantastic yesterday. We had some rain in the morning combined with some more wind in the afternoon, wind against us on the return row.

As starter we had buttermilk soft ice, which is a strange combination of sweet coming from sugar and freshness coming from buttermilk. I had a medium size, which was actually quiet big size.

Some of us, when continued with a main course in form of ice cream based on real dairy cream. Here I had liquorice ice cream, which had a very good tasting liquid liquorice filling. It was a good ice cream, but I personally prefer a stronger taste of liquorice.

As dessert I ate a home-made sandwich with a chicken filling. And when my stomach was full !!!