When cherries are not in season, canned cherries can be used, but the effect is somewhat bedraggled ...
Time: 4 hours
This recipe is based on "irresistible dessert" from Norway's Delight (Tanum, 1957) by Elise Sverdrup; but for the sake of distinguishing this dish as Norwegian, I have given it this name: søtt skum—meaning "sweet scum"—until I know what it is actually called in Norway. This dessert is enough for a small group; but keep them under control, as this dish is quite vanedannende—addictive.
Whip egg whites to stiff peaks.
Whip the egg yolks with the sugar until foamy.
Dissolve gelatine in the hot water, and stir lemon juice in it.
Now mix everything together well.
Pour this mixture into a serving dish and let it stand until firmed, about 4 hours.
Top with whipped cream, cherries and/or macaroons—though in the photograph I didn't have any macaroons.
Hint: If you want to make it really Norwegian and a bit swanky, try some cloudberries instead of cherries; but where would you find these in New Zealand? I haven't a clue.
Hint: I reckon that using a full lemon would make the dessert more delicious.
Hint: Putting it in the fridge might make it set quicker.
Jeg elsket dette, og jeg håper at du også nyter det.