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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)

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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.

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Time machine – what changed?

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

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

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.

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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.

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