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Orange Mousse II

Orange mousse II (fromasj) from Erken 1914: a yolk mixture of 2 egg yolks and 100 g sugar with wine, orange juice and 7 gelatin sheets, folded with 2 dl stiffly whipped cream and stiffly beaten egg whites, layered with orange slices in a mold. Can be varied as lemon mousse.

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

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About the dish

This variation is enriched with cream and layered with fresh orange slices in the mold — a "garnished" mousse for company. Erken adds that the same recipe can be used for lemon mousse.

How to make it

  1. 1

    Whisk the egg yolks

    Beat the egg yolks and sugar together for about 15 minutes into a pale, thick yolk mixture.

  2. 2

    Wine, juice and gelatin

    Add the wine, the juice of 2 oranges and the dissolved gelatin (soaked sheets melted in a little hot water). Stir until the mixture begins to set.

  3. 3

    Cream and whites

    Fold in the stiffly whipped cream and then the stiffly beaten egg whites.

  4. 4

    Layer in the mold

    Rinse a mold with cold water. Layer the mousse with the two peeled oranges cut into slices.

  5. 5

    Set and turn out

    Chill the mold until the mousse is firm, and turn it out onto a platter.

  6. 6

    Variation: lemon mousse

    Make it the same way with 2 lemons — the juice of both and the grated zest of one — and a little more sugar.

Changes from the original

"del." interpreted as deciliters. Specified that the gelatin is soaked and melted, and that the mold is rinsed with cold water. Otherwise unchanged; the wine is marked as optional as the original says.

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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 515) → 1914 (proofread, p. 453)~33% of the text changedremovedadded
2 egg 100 gr. sukker 1 del. vin 7 plater gelatin 4 appelsiner 2 del. fløte. Eggeplommene Eggeblommerne og sukkeret røres 3/4 1/4 time, tilsettes tilsættes vinen, saften av 2 appelsiner og den opløste gelatin, røres røres, til det begynner å begynder at stivne. Fløten, som er stivvispet, og likeledes de stivvispede hviter, has hviter haves i. Fromasjen legges Fromagen lægges i en i koldt vann vand skyllet form lagvis med de to rensede og i skiver skårne skaarne appelsiner. Vinen kan sløifes. Hvelves når Hvælves, naar den er stiv. Sitronfromasj Citronfromage kan lages på paa samme måte. maate. Bruk da 2 sitroner, citroner, saft av begge og det revne skall skal av den ene. Som regel tas tages litt mere sukker.

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Frequently asked questions

How long before the mousse is firm?
Allow about 5 hours in total, most of it chilling time in the mold. Turn it out only when it is completely firm.
Can I make it without wine?
Yes. The original recipe says the wine can be omitted. Then the orange juice carries the flavor.
How are the oranges used?
The juice of 2 oranges is stirred into the yolk mixture, while the other 2 are peeled and cut into slices that are layered with the mousse in the mold.
Can I make lemon mousse instead?
Yes, the same method: use 2 lemons, the juice of both and the grated zest of one. Usually take a little more sugar.

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