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Cold desserts

8 recipes · Dessert

8 cold desserts recipes from the “Big Cookbook,” in the dessert category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Blancmange

    Blancmange from Erken 1914: ground almonds steeped in milk, cooked with cream, sugar and gelatin and set in a mold. With several flavor variations.

  • Raspberry Mousse

    Raspberry fromasj from Erken's Big Cookbook (1914): raspberry juice with gelatin and sugar, whipped cream folded in, set cold in a mold.

  • The White Lady

    The White Lady from Erken 1914: egg cream with burnt almonds and gooseberry jam, folded with cream and gelatin, served with raspberry sauce.

  • Apple Charlotte (Charlotte des pommes)

    Apple charlotte from Erken 1914: a mold lined with buttered bread, filled with thick apple purée, baked and turned out. Served with apricot sauce.

  • Court Dessert (Hoffdessert)

    Court dessert from Erken 1914: a cold layered dessert in a glass dish with meringues, chocolate paste, chopped almonds and whipped cream on top.

  • Molded Rice Pudding

    Molded rice pudding from Erken 1914: rice cooked to porridge in milk, flavored with butter, almonds and sugar, set in a mold and served cold.

  • Riskrem (Norwegian Rice Cream)

    Riskrem (rice cream) from Erken 1914: rice porridge with vanilla and almonds, blended with whipped cream and gelatin, set in a mold, served with red sauce.

  • Rye Bread Pudding

    Cold rye bread pudding from Erken 1914: whipped cream with grated dried rye bread, gelatin and preserved strawberries, set in a mold and turned out.