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Orange Mousse I

Classic orange mousse (fromasj — a gelatin-set egg dessert) from Erken 1914: egg yolks and sugar are whisked, orange and lemon juice plus wine are added, heated until it thickens (do not boil), cooled, and folded with stiffly beaten egg whites and dissolved gelatin (5 sheets). Sets in a mold and is turned out.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 453 (falt i det fri)

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About the dish

Fromasj — a light, gelatin-set egg dessert — was the festive dessert of Erken's day, usually set in a decorative mold and turned out onto a platter. The OCR of this page mixed up the ingredient columns, so the amounts for sugar, lemon and wine have been reconstructed from the method and Erken's usual proportions.

How to make it

  1. 1

    Squeeze the juice

    Squeeze the oranges and the lemon, and strain the juice.

  2. 2

    Whisk the yolk mixture

    Whisk the sugar and egg yolks well and long (the original says half an hour), until the mixture is pale and thick.

  3. 3

    Heat the mixture

    Add the orange and lemon juice as well as the wine. Stir the mixture over low heat until it thickens and is near the boiling point — it must not boil.

  4. 4

    Cool

    Whisk the mixture until it is cold.

  5. 5

    Gelatin and whites

    Soak the gelatin sheets, squeeze them out and melt them in a little hot water. Fold in the stiffly beaten egg whites and the dissolved gelatin.

  6. 6

    Set and turn out

    Pour the mousse into a mold rinsed with cold water. Chill until firm, and turn it out onto a platter before serving.

Changes from the original

Reconstructed ingredient list (lemon, sugar and wine were missing from the corrupted OCR column). "del." interpreted as deciliters; converted gelatin sheets are kept as sheets. Specified temperature and that the mixture must not boil.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 453) → 1949 (korrekturlest, s. 515)~39% av teksten endretfjernetlagt til
2 appelsiner 1 citron sitron 4 egg 125 gr. sukker 1 1/4 del. vin 4 egg rabarbravin 5 plater gelatin. Appelsinerne Appelsinene og citronen sitronen presses gjennem presse, saften siles. Sukker og eggeblommerne eggeplommene vispes 1/2 time, tilsættes appelsin- tilsettes appelsins og citronsaften, sitronsaften, vinen. Røres over varmen, varmen til det tykner og staar står i koken, men skal ikke koke; vispes, vispes til det er koldt; tilsættes tilsettes de stivvispede eggehviter og den opløste gelatin. Hvælves, naar Hvelves når den er stiv.

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Frequently asked questions

How long before the mousse is ready?
Allow about 5 hours in all. The work itself is short — including half an hour of whisking sugar and egg yolks — but the mousse must chill until firm before it is turned out of the mold.
What is most important to watch for when the egg cream is heated?
The mixture of egg yolks, sugar, orange and lemon juice and wine should be stirred over the heat until it thickens and "stands at the boil," but it must not boil — then the eggs curdle. Then whisk it until completely cold before stiffly beaten egg white and dissolved gelatin are folded in.
What ingredients are needed?
2 oranges, 1 lemon, 125 g sugar, 1 1/4 deciliter wine, 4 eggs and 5 sheets of gelatin. The citrus is squeezed, and the juice is strained before use.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok from 1914, page 453. It is intended for about 6 servings.

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