How long does the mousse need to set?

Count on about 5 hours in the cold (refrigerator) until it is firm enough to be turned out of the mold.

What are the ingredients and quantities?

¼ liter raspberry juice, 15 g red gelatin, 45 g sugar and ½ liter cream whipped stiff.

How do I blend in the gelatin without lumps?

The raspberry juice is warmed until lukewarm over the heat, taken off the burner, and the dissolved gelatin is stirred in together with the sugar. The stiffly whipped cream is folded in at the very end – the juice must not be hot, or the cream will collapse.

What is the mousse served with?

Turn it out onto a dish and serve with a little stiffly whipped cream or egg custard, as Schønberg Erken recommends in "Stor kokebok" (1914, p. 461).

Raspberry Mousse

Bringebærfromasj (raspberry mousse) from Erken's Stor kokebok (1914): lukewarm raspberry juice with dissolved gelatin and sugar, whipped cream folded in, set cold in a mold and served with whipped cream or egg custard.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 461 (falt i det fri)

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About the dish

One of the many mousses in the dessert chapter of "Stor kokebok" (1914). Erken uses "red gelatin," which was colored gelatin for red fruit and berry dishes.

How to make it

1
Warm the juice
Warm the raspberry juice gently until it is lukewarm, and take it off the heat.
2
Add gelatin and sugar
Stir in the soaked, dissolved gelatin and the sugar, and stir until everything is dissolved.
3
Fold in the cream
When the juice begins to thicken, gently fold in the stiffly whipped cream.
4
Set cold
Pour the mixture into a moistened mold and set it cold for at least 4 hours until it has set.
5
Serve
Turn the mousse out and serve with a little whipped cream or egg custard.

Changes from the original

The quantities are interpreted from the OCR text and given in modern measurements (¼ l juice, ½ l cream). "Red gelatin" has been replaced with regular sheet gelatin (15 g ≈ 7–8 sheets). The chilling time has been specified.

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Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 461) → 1949 (korrekturlest, s. 525)~38% av teksten endretfjernetlagt til

~~¼ l.~~ ¾ 1. bringebærsaft 15 gr. rød gelatin 45 gr. sukker ½ l. 1. fløte. Bringebærsaften lunkes over varmen, ~~tages~~ tas av og ~~tilsættes~~ tilsettes den opløste gelatin og ~~tilsættes~~ tilsettes sukkeret. ~~Tilsidst haves~~ Til sist has den stivvispede fløte i. ~~Sættes koldt,~~ Settes koldt til det er stivnet, ~~hvælves~~ hvelves og serveres med litt stivvispet fløte eller eggekrem.

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Frequently asked questions

How long does the mousse need to set?: Count on about 5 hours in the cold (refrigerator) until it is firm enough to be turned out of the mold.
What are the ingredients and quantities?: ¼ liter raspberry juice, 15 g red gelatin, 45 g sugar and ½ liter cream whipped stiff.
How do I blend in the gelatin without lumps?: The raspberry juice is warmed until lukewarm over the heat, taken off the burner, and the dissolved gelatin is stirred in together with the sugar. The stiffly whipped cream is folded in at the very end – the juice must not be hot, or the cream will collapse.
What is the mousse served with?: Turn it out onto a dish and serve with a little stiffly whipped cream or egg custard, as Schønberg Erken recommends in "Stor kokebok" (1914, p. 461).

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