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Caramel Fromage (Norwegian cream mousse)

Caramel fromage from Erken & Steen 1900: sugar is caramelised with chopped almonds and let down with coffee, cooled and folded into whipped cream, set with gelatine. For 12 people.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 203 (falt i det fri)

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About the dish

En rikelig karamell- og mandelfromasj beregnet på selskap (12 personer). Fra «Kogebog for skole og hjem» (1900) av Henriette Schønberg Erken og Caroline Steen.

How to make it

  1. 1

    Whip the cream

    Whip the cream stiff and put it in the cold.

  2. 2

    Make almond caramel

    Melt the sugar in a frying pan until it turns light brown. Add the blanched, chopped almonds and let it down little by little with the coffee to a smooth caramel sauce. Let it cool well.

  3. 3

    Fold in the cream

    Gently fold the cooled almond caramel into the whipped cream.

  4. 4

    Set with gelatine

    Dissolve the gelatine in 100 ml (1 dl) water, cool it slightly and stir it into the cream.

  5. 5

    Mould and serve

    Fill into a water-rinsed mould and chill to set. Turn out onto a dish before serving. Serves about 12 people.

Changes from the original

Priser fjernet, mengder omregnet til metrisk (2 dcl kaffe = 200 ml). Gelatin oppløses i 1 dl (100 ml) vann som i originalen. Antall personer beholdt.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1900Modernised
To1900Modernised
Modernised → 1900 (proofread, p. 203)~91% of the text changedremovedadded
Karamelfromage. 1 000 ml fløte (piskes stiv). l. fløde . . . kr. 0.80 125 g gr. sukker (til karamell). . . . » 0.06¼ 60 g » mandler (skåldet og hakket). 200 ml kaffe. . . . » 0.14½ 2 dcl. kaffe . . . » 0.10 30 g gr. gelatin (oppløses i 100 ml vann). Pisk fløten stiv og sett den kaldt.. Smelt sukkeret . . . » 0.24 kr. 1.34¾ Fløden vispes stiv. Sukkeret røres i en stekepanne stegepanden, til det blir lysebrunt. Ha i bliver lysebrunt, heri haves de skåldede, skollede, hakkede mandlene og spe litt etter litt mandler, opspædes lidt efter lidt med kaffen til en jevn karamellsaus. La den avkjøles godt.. Vend den avkjølte mandelkaramellen forsiktig inn i den stivpiskede fløten.. Oppløs gelatinen kaffeen, afkjøles godt, tilsættes fløden under vispen. Gelatinen opløses i 100 ml (1 dl) vann, avkjøl den litt 1 dcl. vand, afkjøles og rør den inn i kremen.. Fyll røres i. — Haves i en vannskylt form og sett kaldt til stivning. Hvelv ut på fat før servering. Rekker til ca. vædet form; hvælves, naar den er stiv. — Til 12 personer.

Note on Modernised

Priser fjernet, mengder omregnet til metrisk (2 dcl kaffe = 200 ml). Gelatin oppløses i 1 dl (100 ml) vann som i originalen. Antall personer beholdt.

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Frequently asked questions

Why coffee in the caramel?
The coffee lets the caramel down into a sauce and gives a dark, rounded flavour that balances the sweetness.
How many does the recipe serve?
The original states it serves 12 people.

Equipment for this dish

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