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Old-fashioned “curds and whey” (junket) fromage with lemon and berries

Old-fashioned “curds and whey”—junket—lemon and berry is a real old-school dessert that is served far too rarely. This junket fromage tastes wonderful and it’s a really easy dessert to make, if you have a lot of guests. It takes no time at all to mix the curds and whey together and then it just needs to stand to cool for a few hours before it’s ready to serve. I served the fromage with a dollop of lightly whipped cream and fresh mixed berries.

I remembered this dessert the other day when I went to order 7 packets of butter (to bake things for my cookbook), but ordered 7 L of junket (Danish ymer) instead. So I had to come up with something to do with all those liters of junket. It turned into this yummy “curds and whey” fromage with loads of vanilla and lemon zest. Enjoy!

Dessert for 4-6 persons
Preperation 15 min. / Cooking + 12 t. / Total + 12 t.

“Curds and whey” fromage (4-6 portions)

5 sheets of gelatin

500 ml junket (Danish ymer)

75 g sugar

Zest of 1 lemon

Seeds from 1 vanilla pod

300 ml cream


Whipped cream

Fresh berries




“Curds and whey” fromage (4-6 portions)

Soak the gelatin in cold water. Stir the junket, sugar, lemon and vanilla together in a small bowl. Wring out the gelatin, so there’s only a little water left. Melt the gelatin in a small pan or in the microwave. Mix a little of the junket mixture with the melted gelatin so the mixture tempers and cools. Then add that to the rest of the curds-and-whey mixture. Whip the cream lightly in another bowl and fold it into the junket mixture. Divide the fromage between 4-6 nice glasses and refrigerate it for a few hours or overnight. Just before serving, decorate the fromage with a dollop of whipped cream and fresh berries. Enjoy!


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