Cold, frothy raspberry sauce from Erken 1914 with vanilla-cooked cream, gelatin, whipped eggs, raspberry cordial, and whipped cream. Can also be made with strawberries.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 500 (falt i det fri)
An airy, cold berry sauce from the dessert-sauce chapter of «Stor kokebok» (1914). The gelatin keeps the foam aloft – a typically refined party sauce for puddings and mousses.
Boil the cream
Boil 1½ dl cream with the split vanilla bean for 5 minutes. Dissolve the soaked gelatin in the hot cream.
Whip the eggs
Whip the eggs for a quarter of an hour until they are pale and fluffy.
Thicken with egg
Pour the boiling cream into the eggs while whisking constantly. Set the pan over the heat and whisk until the mixture just reaches the boiling point, but do not let it boil.
Strain and combine
Strain the sauce, stir in the cold raspberry cordial, and finally fold in the rest of the cream, whipped stiff.
Variation
Strawberry sauce is made the same way.
Measurements converted to deciliters and grams; gelatin leaves given as sheets. The steps are numbered, and it is made clear that the sauce must not boil after the eggs are added.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Kremfløte
Egg
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