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Photo Rigetta Klint
English Translation Dorte H Silver



Seasonal holidays come with cherished traditions, and even though we are now celebrating Easter in a state of lockdown, some traditions are a must. Like lemon mousse, for example.

This recipe comes from Anette Eckman’s Køkkendagbogen (Kitchen Journal):
4 leaves of gelatine – soaked in ice-cold water before you begin
4 pasteurized egg yolks
100 grams of sugar
½ vanilla bean – just the seeds
1 organic lemon – the grated zest
4 egg whites – whisked in a clean bowl until they form soft peaks
1 lemon – the juice
½ litre of double cream – beaten to soft peaks – put some of it aside to decorate the mousse

Whisk the egg yolks, sugar and vanilla into a pale foam. Add the grated lemon zest. Heat the lemon juice in a pot on the cooker. Wring the water out of the gelatine leaves and let them dissolve in the hot lemon juice. Allow the juice to cool until it is just warm. Then fold it into the creamy egg yolk mix. When the mass appears homogenous, fold in alternate scoops of stiff egg whites and whipped very rapidly and with a gentle touch.

REMEMBER, THE MIX SHOULD BE FOLDED, NOT STIRRED! Gently, gently, fold the mass with a rubber spatula, making sure to get down to the bottom of the bowl. Distribute the mix into stemmed glasses or serve in a large glass bowl.

Decorate with little dollops of whipped cream and allow to cool in the refrigerator.


I serve the lemon mousse in individual glasses. Here it is the dessert glass from the Stub series, designed in 1958 by Grethe Meyer in collaboration with Ibi Trier Mørch. I have them in my studio because I photographed them for the HÅNDVÆRK bookazine no. 3, which will be released this autumn!

Just as the flavour of lemon mousse sends me straight back to my childhood, seeing Grethe Meyer’s design brings back memories of my childhood in the 1960s. What I did not know back then, when I ate my supper from Grethe Meyer’s Blue Line (Blåkant) followed up with orange squash in Stub glasses, was that she was a pioneer. Not only were her designs modern and functional and worthy of surviving past her own time; on a personal level too, she was a role model who has years ahead of her time. She was able to be a dedicated and passionate designer in a male-dominated world without giving up her femininity and to master her self-chosen life as a single mother.

A grateful thought to all the foremothers who paved the way!

If you would like to learn more about her accomplishments, you can visit the website of Isabel Brammer, who owns all rights to Grethe Meyer’s designs.

Facts: The stackable Stub glass was manufactured by the glassworks Kastrup Glasværk from 1958 to 1995 in a wide range of varieties in both clear and smoke-coloured glass. You may be lucky enough to spot the old glasses in antique shops or at flea markets – just remember, they are not dishwasher-safe!

Stub has been put back into production by Holmegaard in a modern machine-made variant (that is dishwasher-safe). Currently, the new Holmegaard line includes three sizes: the glass shown here, which is intended as a champagne/dessert bowl; a tall, slender 36-cl glass – think water, juice or beer – and a smaller, shorter 21-cl glass for soft drink or wine, for example.

Cheers and happy Easter!



PÅ DANSK


Højtider er forbundet med traditioner og på trods af, at påsken i år er i undtagelsestilstand, så er der dog nogle traditioner, som er uomgængelige. Citronfromagen for eksempel.

Den opskrift jeg bruger, har jeg fra Anette Eckmans ”køkkendagbogen” får i her:

4 blade husblas – lagt i blød i iskoldt vand i god tid før tilberedningen
4 pasteuriserede æggeblommer
100 gram sukker
½ stang vanilje – kun kornene
1 citron økologisk – den revne skal
4 æggehvider – pisket til skum i en ren skål
1 citron – saften
½ liter piskefløde – pisket til ”blødt” skum – gem lidt til pynt

Pisk æggeblommerne hvide og skummende med sukker og vaniljekorn. Tilsæt også den revne citronskal. Varm citronsaften op i en gryde. Vrid vandet af husblasen og opløs den i den varme citronsaft. Lad saften køle ned til fingervarm, og rør den derpå i æggeskummet. Vend rundt og når massen begynder at jævne, vendes – super hurtigt og med lette håndled, skiftevis, de piskede æggehvider og flødeskummet i.

HUSK NU IKKE RØRE – vende let og forsigtigt med en dejskraber, og vendt hele bunden med ind i fromagen. Fordeles i glas på stilk eller i en stor glasskål.

Pynt med små flødeskumsklatter og sæt på køl

Jeg serverer citronfromage i glas, her er det portionsglasset fra serien Stub, tegnet i Grethe Meyer i samarbejde med Ibi Trier Mørch i 1958. Jeg har dem stående på mit studie, fordi jeg har fotograferet dem til HÅNDVÆRK bookazine no. 3, som udkommer til efteråret!

Lige så meget som citronfromage smager af barndom, lige så meget er synet af Grethe Meyers design et gensyn med min opvækst i 60erne.

Hvad jeg ikke vidste, da jeg i 60erne satte mig til bords med Meyers Blåkant og skålede i gul sodavand serveret i Stub var, at Grethe Meyer var en pionér. Ikke bare var hendes design moderne og funktionelt, og værdigt til at overleve sin egen tid, hun var også på det personlige plan forbilledlig, langt ud over sin egen tid. Hun evnede, både at være dedikeret og passioneret som formgiver i en mandsdomineret verden uden at give køb på sin kvindelighed og at bemestre et selvvalgt liv som enemor.

Tak til alle formødre som har banet vej.

Hvis du vil fordybe dig yderligere i hendes design, kan du se med her hos Isabel Brammer som ejer alle designrettighederne efter Grethe Meyer.

Fakta: Det stabelbare Stub blev produceret af Kastrup Glasværk i perioden 1958 – 1995 i en lang række varianter i både klart og røgfarvet glas. De gamle glas kan man være heldig at finde brugt, husk blot at de ikke skal i opvaskemaskinen!

Stub er nu i produktion hos Holmegaard, i en moderne maskinblæst variant (som tåler opvaskemaskinen) foreløbig i tre størrelser; Glasset her, som er tænkt som et champagne/dessert glas, et højt slankt 36 cl glas, tænk vand, juice eller øl og et mindre og lavere 21 cl glas til sodavand eller vin for eksempel.

Skål og god påske