How long does the coffee mousse take?

The work itself is quick - the eggs and sugar are whisked for a quarter of an hour - but the mousse must chill to set. Allow around 5 hours in total before it is ready to serve.

How do I make the coffee for the mousse?

40 grams of coffee is brewed with 1.5 deciliters of water and clarified (strained well), so you get a strong, clear coffee extract that is stirred into the egg mixture.

Can I make it without gelatin?

Yes. Henriette Schønberg Erken writes in Stor kokebok (1914, p. 466) that you can freeze the mousse instead of adding gelatin - then you get a kind of coffee ice cream.

In what order are the ingredients combined?

First 3 eggs are whisked with 100 grams of sugar for 1/4 hour, then the clarified coffee is added, then 4 deciliters of stiffly whipped cream, and finally the dissolved gelatin (4 sheets).

Coffee Mousse

Name: Coffee Mousse
Prep time: 30 min
Cook time: 4 h 30 min
Total time: 5 h
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 3 pcs eggs; 100 g sugar; 40 g coffee (coarsely ground, for strong coffee); 1.5 dl water (for the coffee); 4 dl cream; 4 sheets gelatin (about 8 g)

Coffee mousse (fromasj) from Erken 1914: a whisked egg-and-sugar base of 3 eggs and 100 g sugar mixed with strong coffee (40 g coffee, 1.5 dl water), 4 dl stiffly whipped cream, and 4 gelatin sheets. Can be frozen instead of set with gelatin. 6 servings.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 466 (falt i det fri)

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About the dish

A classic mousse (fromasj) from the dessert chapter of "Stor kokebok" (1914). Erken notes that the mass can be frozen instead of being set with gelatin - in other words, an early coffee ice cream.

How to make it

1
Brew the coffee
Brew a strong, clear coffee from the coffee and water, and let it cool.
2
Whisk eggs and sugar
Whisk eggs and sugar together for about a quarter of an hour until the mass is light and thick.
3
Mix
Stir the cooled coffee into the egg mass. Whip the cream stiff and fold it in.
4
Set the mousse
Soak the gelatin in cold water, melt it gently, and stir it into the mass in a thin stream.
5
Chill
Pour the mousse into a bowl or dampened mold and chill until it is firm, at least 4 hours. The mass can also be frozen instead of being set with gelatin.

Changes from the original

Deciliters and grams are used throughout; gelatin sheets are given both in number and in grams. The method is divided into numbered steps.

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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. 466) → 1949 (korrekturlest, s. 532)~29% av teksten endretfjernetlagt til

3 egg 100 gr. sukker 40 gr. kaffe 1½ del. ~~vand~~ vann 4 del. fløte 4 plater ~~gelatin~~ gelatin. Eggene og sukkeret vispes ¼ ¾ time, heri ~~haves~~ has den klarede kaffe, kokt med ~~vandet,~~ vannet, samt den stivvispede fløte og den opløste gelatin. Man kan fryse ~~fromagen~~ fromasjen istedenfor ~~at tilsætte~~ å tilsette gelatin.

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Frequently asked questions

How long does the coffee mousse take?: The work itself is quick - the eggs and sugar are whisked for a quarter of an hour - but the mousse must chill to set. Allow around 5 hours in total before it is ready to serve.
How do I make the coffee for the mousse?: 40 grams of coffee is brewed with 1.5 deciliters of water and clarified (strained well), so you get a strong, clear coffee extract that is stirred into the egg mixture.
Can I make it without gelatin?: Yes. Henriette Schønberg Erken writes in Stor kokebok (1914, p. 466) that you can freeze the mousse instead of adding gelatin - then you get a kind of coffee ice cream.
In what order are the ingredients combined?: First 3 eggs are whisked with 100 grams of sugar for 1/4 hour, then the clarified coffee is added, then 4 deciliters of stiffly whipped cream, and finally the dissolved gelatin (4 sheets).

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