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Almond Sauce

Erken's almond sauce (1914), a cold custard sauce of the crème anglaise type: 50 g ground blanched almonds brought to a boil with 5 dl cream and poured into 3 egg yolks whisked with 40 g sugar; whisked over the heat until thick and frothy, then until cold. Can be tinted pale green.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 501 (falt i det fri)

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About the dish

From the chapter "Dessert sauces" in Stor kokebok (1914). A cold almond-cream sauce of the crème anglaise type, which Erken often tinted pale green with spinach green to signal the almond flavor.

How to make it

  1. 1

    Grind the almonds

    Blanch and skin the almonds, grind them, and pound them together with 2 spoonfuls of the cream.

  2. 2

    Whisk the egg batter

    Whisk the egg yolks and the sugar for 20 minutes.

  3. 3

    Boil the cream

    Bring the rest of the cream and the pounded almonds to a boil.

  4. 4

    Mix

    Pour the boiling cream mixture into the egg mixture while whisking vigorously.

  5. 5

    Heat and cool

    Set the mixture over the heat and whisk until the sauce is thick and frothy. Pour it out and whisk until cold. The sauce can be tinted pale green with spinach green.

Changes from the original

Measurements converted to deciliters and grams. Blanching of the almonds kept; spinach green is mentioned as an optional color.

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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. 501) → 1949 (korrekturlest, s. 578)~35% av teksten endretfjernetlagt til
50 gr. mandler 1/2 ½ l. fløte 3 eggeblommer eggeplommer 40 gr. sukker. De skoldede skåldede mandler males og støtes med 2 skeer skjeer fløte. Eggeblommerne Eggeplommene og sukkeret vispes i 20 minutter. Resten av fløten og de støtte mandler gives gis et opkok og heldes helles i eggene under sterk vispning. Sættes visping. Settes over ilden varmen og vispes, vispes til den er tyk tykk og skummende, heldes helles op, vispes i, til den er kold. Sausen kan farves lysegrøn lysegrønn med spinatgrønt.

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Frequently asked questions

How long should the egg yolks and sugar be whisked?
For 20 minutes, until the mixture is pale and airy. Then the sauce is whisked over the heat until thick and frothy, and further until cold — hence a total time of about 50 minutes.
How are the almonds handled?
50 g almonds are blanched (skin removed), ground, and pounded with 2 spoonfuls of cream. The almond mixture is brought to a boil together with the rest of the cream (1/2 l) before being poured into the egg mixture while whisking vigorously.
Can the sauce be colored?
Yes, in the original recipe from Henriette Schønberg Erken's Stor kokebok (1914) it is suggested to tint the sauce pale green with spinach green.
How do I keep the sauce from curdling?
Pour the boiling cream into the egg yolks while whisking vigorously, and keep whisking the whole time while the sauce sits over the heat. It should only thicken and froth, not boil.

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