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Pudding à la russe

Pudding à la russe from Erken 1914: an egg custard of 6 egg yolks, 160 g sugar and 1.5 dl vanilla cream, set with 8 gelatin sheets, flavored with ground almonds, currants, orange essence and wine/madeira/rum, and folded with 2 dl whipped cream. A cold molded dessert for 8, of the Bavarian-cream type.

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

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About the dish

A cold, gelatin-set cream pudding of the Bavarian-cream type, flavored with vanilla, orange essence, almonds, currants and wine, madeira or rum. Such "puddings à la russe" belonged to the finer party desserts of Erken's day.

How to make it

  1. 1

    Preparations

    Soak the gelatin sheets in cold water until soft. Blanch and grind the almonds. Rinse and dry the currants.

  2. 2

    Beat the custard

    Beat the egg yolks and sugar until pale.

  3. 3

    Boil the cream with vanilla

    Bring 1.5 dl cream to a boil with the split vanilla bean and pour the boiling cream into the egg custard, stirring.

  4. 4

    Thicken the custard

    Pour it all back into the pan and stir over low heat until the custard is smooth and thickens. It must not boil.

  5. 5

    Flavor

    Take the pan off the heat. Squeeze the gelatin and stir it into the hot custard until dissolved. Add the ground almonds, currants, orange essence and wine, madeira or rum.

  6. 6

    Fold in the whipped cream

    Stir the custard until it begins to set, then fold in 2 dl stiffly whipped cream.

  7. 7

    Set

    Fill the mixture into a moistened mold and chill it for at least 4 hours until set. Turn out onto a platter and serve.

Changes from the original

Measurements converted to modern units (del. = dl). Gelatin sheets kept as a number of sheets. "Blanched, ground almonds" kept as blanched, ground almonds. The custard is specified to be cooked until it thickens without coming to a boil; chilling time is estimated.

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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)~31% av teksten endretfjernetlagt til
6 eggeblommer eggeplommer 160 gr. sukker 3 1/2 3¾ del. fløte 1/2 ¾ stang vanilje 8 plater gelatin 60 gr. mandler 1 dessertske dessertskje appelsinessens 60 gr. korinter 1 del. vin eller rum. Rør eggeblommerne eggeplommene og sukkeret hvitt; gi 1 1/2 1½ del. fløte og vaniljen et opkok; slaa slå nu dette kokende i eggekremen; tilbake i gryten med alt igjen og rør det over ilden, varmen til kremen er jevn. Tages Tas fra varmen og tilsættes tilsettes gelatinen, som er opløst paa på vanlig maate, måte, de skoldede, skåldede, malte mandler, korinterne, korintene, appelsinessensen og vinen, madeira eller rum. Rør i kremen, kremen til den stivner noget, og tilsæt saa tilsett så de 2 del. fløte, som skal være stivvispet. Til 4 personer.

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Frequently asked questions

Why must the gelatin be stirred in before the cream?
The gelatin should be mixed into the hot egg custard so it distributes evenly. Then you stir until the custard begins to set a little, and fold in the 2 dl stiffly whipped cream – otherwise the whipped cream collapses.
Why does the recipe take 5 hours?
The preparation itself is quick, but the pudding must stand cold in the mold to set properly – that accounts for most of the time.
Can I substitute the rum?
Yes, the original from Schønberg Erken's "Stor kokebok" (1914) gives 1 dl wine, madeira or rum.
How are the almonds handled?
The 60 g almonds are blanched and ground before being stirred into the custard, along with the currants and the orange essence.

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