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Macaroon Bavarian Cream (Macaroon Fromage)

Macaroon fromage from Erken's Stor kokebok 1914 (a Norwegian cold cream dessert, fromasj, of the Bavarian-cream type): a vanilla cream of 5 dl whipped cream, 100 g sugar, and 10 g gelatin, divided into a red and a white portion, layered in a moistened mold with finely cut macaroons. A cold dessert for 8.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 469 (falt i det fri)

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About the dish

One of several cold desserts in the dessert chapter of Stor kokebok (1914). The fromage is built up in layers of vanilla cream and cut macaroons, half red and half white cream, so that the dessert shows a striped cross-section when unmolded.

How to make it

  1. 1

    Soak the gelatin

    Soak the gelatin sheets in cold water until soft, squeeze them out, and melt them in 1/2 dl warm water.

  2. 2

    Whip the cream

    Whip the cream and stir in the sugar and vanilla powder.

  3. 3

    Mix in the gelatin

    Stir the dissolved, cooled but still liquid gelatin gently into the cream. Divide the cream in two and color one half red, leaving the other white.

  4. 4

    Layer into the mold

    Moisten a mold with cold water. Layer cream and finely cut macaroons alternately, red and white cream in turn, until the mold is full.

  5. 5

    Set and serve

    Chill the mold for at least 4 hours until the fromage is set. Turn it out onto a platter and serve.

Changes from the original

Measurements have been converted to modern units (del. = dl). The original's "10 g sugar" is interpreted as 100 g, since 10 grams is unreasonably little for 1/2 liter of cream (probably a printing/OCR error). Gelatin sheets are given in grams as in the original; vanilla powder can be replaced with vanilla sugar or the seeds from 1/2 vanilla pod.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 469) → 1949 (korrekturlest, s. 536)~28% av teksten endretfjernetlagt til
Makroner 1/2 ¾ l. fløte 10 gr. gelatin 1 teske teskje vaniljepulver 100 10 gr. sukker. Fløten vispes til krem, sukkeret og vaniljen haves has i, likeledes den i 1/2 ½ del. vand vann opløste gelatin, halvten rød og halvten hvit. Lægges Legges lagvis i en vætet form med de fint opskaarne opskårne makroner. Til 8 personer.

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Frequently asked questions

How long does the macaroon fromage take?
Count on around 5 hours in all. The work itself goes quickly, but the fromage has to set in the cold in the mold before it can be turned out.
What are the main ingredients?
Macaroons, 1/2 liter cream, 10 grams gelatin, 1 teaspoon vanilla powder, and 100 grams sugar. The recipe is meant for 8 people.
How is the fromage assembled?
The cream is whipped and mixed with sugar and vanilla, then the dissolved gelatin (half red, half white). The mixture is layered with finely cut macaroons in a moistened mold.
Why should the mold be moistened?
A moistened mold lets the fromage release more easily when it is turned out onto a platter after setting.

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