Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Pineapple fromage

Pineapple fromage is a chilled cream of egg yolks, sugar, cream and gelatine, layered with pineapple pieces in a mould and turned out with pineapple slices. From Erken's Stor kokebok (1949), p. 515.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 515 (falt i det fri)

Be the first to rate

About the dish

The fromage is kept on ice or somewhere cold until serving and turned out onto a dish or a vase. Erken counts it as serving 8.

How to make it

  1. 1

    Make the custard

    Whisk the egg yolks with the sugar for a quarter of an hour. Add 5 dl of the cream and heat, stirring, until the custard is smooth.

  2. 2

    Add gelatine

    Soak and dissolve the gelatine in the usual way and stir it into the custard.

  3. 3

    Fold in cream

    When the custard is nearly cold, stir in the lemon juice and fold in the rest of the cream, whipped stiff.

  4. 4

    Layer in a mould

    Layer the cream with pieces of pineapple in a dampened mould. Put it on ice or somewhere cold until serving.

  5. 5

    Turn out and garnish

    Turn the mould out onto a dish or a vase and garnish with pineapple slices.

  6. 6

    Note

    Note: The custard is heated while stirring, but should not merely be lukewarm. Use pasteurised eggs if serving to pregnant women, the elderly, the ill or small children.

Changes from the original

The three quarters of a litre of cream is converted to 7.5 dl, split into 5 dl for the custard and the rest whipped. The reference to dissolving the gelatine as explained earlier is written out as soaking and dissolving it in the usual way.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
1949 (proofread, p. 515) → Modernised~82% of the text changedremovedadded
4 eggeplommer stk eggeplommer. 125 gr. sukker ¾ l. g sukker. 7,5 dl fløte (5 dl til kremen, resten stivpisket). 9 plater gelatin stk gelatinplater (bløtlagt og oppløst). 200 gr. g ananas ½ (i småstykker, og skiver til pynt). 0,5 stk sitron Eggeplommene vispes (saften). Visp eggeplommene med sukkeret ¼ time, tilsettes en halv liter fløte, settes over varmen i et kvarter. Tilsett 5 dl av fløten og varmes varm under omrøren omrøring over varmen til det blir kremen er godt jevnt. Gelatinen opløses som ovenfor forklart jevn.. Bløtlegg og has løs opp gelatinen på vanlig måte, og rør den inn i kremen. kremen.. Når denne kremen er omtrent kold, has kald, rør inn sitronsaften og vend inn resten av fløten i; denne skal være stivvispet. Kremen legges i vætet form fløten, stivpisket.. Legg kremen lagvis med småstykker ananas, settes av ananas i en vætet form. Sett den på is eller et koldt kaldt sted inntil anretningen. Formen hvelves til servering.. Vend formen ut på et fat eller en vase og pyntes pynt med ananasskiver. Til 8 personer. ananasskiver.. Merk: Eggekremen varmes under omrøring, men bør ikke bare lunkes. Bruk pasteuriserte egg hvis det serveres til gravide, eldre, syke eller små barn.

Note on Modernised

Fløten på ¾ l er omregnet til 7,5 dl, delt i 5 dl til kremen og resten stivpisket. «Opløses som ovenfor forklart» er skrevet som å bløtlegge og løse opp gelatinen på vanlig måte.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How many does it serve?
Erken gives 8 people.
Can I make it ahead?
Yes. It is kept on ice or somewhere cold until serving.
How is the cream divided?
About 5 dl is heated with the custard. The rest is whipped and folded in at the end.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!