Caramel mousse (Norwegian fromasj, a cold whipped-cream dessert) from Erken 1914 for 12: burnt sugar with chopped almonds thinned with 2 dl coffee, cooled and whipped together with 1 l stiffly whipped cream and 30 g gelatin, set in a moistened mold and turned out.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 466 (falt i det fri)
A large party mousse from the dessert chapter of "Stor kokebok" (1914), intended for 12 people. The caramel is thinned with coffee, which gives a deep, slightly bitter note.
Whip the cream
Whip the cream stiff and keep it cold.
Burn the sugar
Stir the sugar in a frying pan until it is melted and light brown.
Add almonds and coffee
Stir in the blanched, chopped almonds and thin little by little with the coffee. Let the caramel mixture cool completely.
Fold in the cream
Whip the cold caramel mixture into the stiffly whipped cream.
Set the mousse
Soak and melt the gelatin, stir it into the mixture and pour everything into a moistened mold.
Turn out
Chill the mold until the mousse is firm, and turn it out onto a platter before serving.
Measurements given in modern units (liter, deciliter, gram). The steps are numbered and clarified with regard to temperature and setting.
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
Product data and prices via Kassalapp. Prices are updated daily and may vary.
Be the first to share your own version.
More dishes in the same category from the archive
Ingen kommentarer ennå. Bli den første til å dele!
