Why must the egg custard not boil?

Because the egg yolks would then curdle and the custard would become grainy. Mix the egg yolks with the sugar (whisked 1/4 hour) and 1/4 l cream, and whisk while heating until the mixture is smooth – but do not let it reach the boil.

How is the gelatin handled?

The 9 gelatin leaves are soaked in cold water for 20 minutes, lifted out, melted/dissolved and stirred into the warm custard.

When should the whipped cream go in?

Only when the custard is roughly cold. Then the rest of the cream (whipped stiff) is folded in, so the dessert is airy and does not collapse.

How long must the cream set, and how is it served?

It is layered with strawberries in a moistened mold and set on ice or in a cold place until serving – allow a few hours (the recipe gives about 5 hours in total). The mold is turned out onto a platter or dish, and the cream is garnished with fresh strawberries.

Strawberry Bavarian Cream

Name: Strawberry Bavarian Cream
Prep time: 40 min
Cook time: 4 h 20 min
Total time: 5 h
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 4 pcs egg yolks; 125 g sugar; 9 leaves gelatin (about 18 g); 200 g strawberries (fresh); 0.5 l cream (1/4 l for the custard, the rest whipped stiff)

Classic strawberry fromasj (a Norwegian Bavarian-cream dessert) from Erken's Stor kokebok 1914: an egg foam of 4 yolks and 125 g sugar heated with cream, set with 9 gelatin leaves, folded with whipped cream and layered with 200 g strawberries in a mold. Chilled and turned out.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 463 (falt i det fri)

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About the dish

Bavarian creams (fromasjer) were the centerpiece of the party dessert in Erken's day, and a strawberry version marked the summer. The custard was set on ice – refrigerators did not exist in ordinary homes in 1914.

How to make it

1
Beat the egg foam
Whisk the egg yolks with the sugar for about 15 minutes until the mixture is pale and thick.
2
Heat the custard
Add 1/4 liter cream. Set the mixture over low heat and whisk/stir until it becomes smooth and thickens a little. It must not boil.
3
The gelatin
Soak the gelatin leaves in cold water for 20 minutes, lift them out, squeeze out the water, melt them and stir them into the warm custard.
4
Fold in the cream
Cool the custard until it is nearly cold. Whip the rest of the cream stiff and fold it in gently.
5
Fill the mold
Rinse a mold in cold water. Layer the cream with the strawberries in the mold.
6
Set in the cold
Set the mold in the cold (on ice or in the refrigerator) for at least 4 hours, until the cream is set.
7
Presentation
Turn the mold out onto a platter or glass dish and garnish the cream with fresh strawberries.

Changes from the original

Gelatin leaves given by count (about 2 g per leaf). The amount of cream is set at 1/2 liter in line with the text ("add 1/4 l cream … the rest of the cream"), since the OCR renders the amount unclearly. Clarified that the egg mixture is heated until it thickens without boiling, and that the mold is rinsed in cold water.

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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. 463) → 1949 (korrekturlest, s. 526)~43% av teksten endretfjernetlagt til

4 ~~eggeblommer~~ eggeplommer 125 gr. sukker ¾ 1. fløte 9 plater gelatin 200 gr. friske ~~jordbær 1/2 l. fløte Eggeblommerne~~ jordbær. Eggeplommene vispes med sukkeret ~~1/4~~ ¾ time, ~~tilsættes 1/4 l.~~ tilsettes ½ 1. fløte; ~~sættes~~ settes over ~~ilden~~ varmen og ~~vispes~~ varmes under ~~omrøren,~~ omrøren til det blir godt jevnt, men skal ikke koke. Gelatinen utbløtes i koldt ~~vand~~ vann i 20 minutter, ~~tages~~ tas op, opløses og ~~haves~~ hases i kremen. ~~Naar~~ Når denne er omtrent ~~kold, haves~~ kald, hases resten av fløten i; denne skal være stivvispet. Kremen ~~lægges~~ legges i vætet form lagvis med jordbærene, ~~sættes paa~~ settes på is eller et koldt sted ~~indtil~~ inntil anretningen. Formen ~~hvælves paa~~ hvelves på fat eller vase, og ~~fromagen~~ fromasjen pyntes med jordbær.

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Frequently asked questions

Why must the egg custard not boil?: Because the egg yolks would then curdle and the custard would become grainy. Mix the egg yolks with the sugar (whisked 1/4 hour) and 1/4 l cream, and whisk while heating until the mixture is smooth – but do not let it reach the boil.
How is the gelatin handled?: The 9 gelatin leaves are soaked in cold water for 20 minutes, lifted out, melted/dissolved and stirred into the warm custard.
When should the whipped cream go in?: Only when the custard is roughly cold. Then the rest of the cream (whipped stiff) is folded in, so the dessert is airy and does not collapse.
How long must the cream set, and how is it served?: It is layered with strawberries in a moistened mold and set on ice or in a cold place until serving – allow a few hours (the recipe gives about 5 hours in total). The mold is turned out onto a platter or dish, and the cream is garnished with fresh strawberries.

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