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.

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
Whisk the egg yolks
Beat the egg yolks and sugar together for about 15 minutes into a pale, thick yolk mixture.
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
Cream and whites
Fold in the stiffly whipped cream and then the stiffly beaten egg whites.
4
Layer in the mold
Rinse a mold with cold water. Layer the mousse with the two peeled oranges cut into slices.
5
Set and turn out
Chill the mold until the mousse is firm, and turn it out onto a platter.
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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From1914 1949 Modernised

To1914 1949 Modernised

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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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