Why use both red and white gelatin?

To give the fromasj a streaked, marbled look. The mixture is divided in two, one part with red gelatin and one with white, and they are combined very briefly – stir as little as possible so the streaks are preserved.

How long does it take?

Count on about 4 hours in all. The egg yolks and sugar are whipped for a quarter of an hour, and the rest of the time goes to letting the fromasj set in the mold.

How do I get the fromasj out of the mold?

The mold should be moistened with water before it is filled. Once the fromasj is firm, it is turned out onto a platter. Serve with a red sauce or jam.

What are the main ingredients?

1 liter of sweet cream, egg yolks, sugar, one lemon (both grated zest and squeezed juice), 15 g of red and 15 g of white gelatin dissolved in 2 deciliters of water. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 458.

Lemon Bavarian Cream (Fromasj)

Name: Lemon Bavarian Cream (Fromasj)
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 8 servings
Cuisine: Norwegian
Ingredients: 1 l heavy cream ("sweet cream"); 4 pcs egg yolks (amount unclear in the source; 4 is a guideline); 100 g sugar (amount unclear in the source; 100 g is a guideline); 1 pcs lemon (grated zest and juice); 15 g gelatin (for the red portion; tinted with a few drops of red food coloring); 15 g gelatin (for the white portion); 2 dl water (1 dl for each portion of gelatin)

Two-toned lemon fromasj (a Norwegian Bavarian-style cream) from Erken 1914: whipped egg yolks, stiffly whipped cream (1 l) and lemon are split in two; one half sets with red gelatin, the other with white, and the two are barely folded together so the dessert turns out streaked. Sets in a moistened mold and is served turned out with a red sauce or jam.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 458 (falt i det fri)

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About the dish

A marbled ("streaked") fromasj where half is set with red gelatin and half with white, so the dessert takes on a two-toned pattern. The OCR of page 458 mixed together the ingredient columns for the egg custard for a cake, the lemon pudding and the lemon fromasj, so the number of egg yolks and the amount of sugar for the fromasj cannot be read with certainty.

How to make it

1
Whip the yolk foam
Whip the egg yolks and sugar together for a quarter of an hour into a pale, thick mixture.
2
Cream and lemon
Whip the cream stiff and fold it in. Add grated lemon zest and squeezed lemon juice.
3
Divide the mixture
Divide the mixture into two equal parts.
4
Gelatin
Soak the gelatin. Dissolve one portion in 1 dl of hot water and tint it red; dissolve the other in 1 dl of hot water. Whisk one gelatin mixture into each of the two parts.
5
Marble
Gently combine the two mixtures – stir as little as possible so the fromasj comes out streaked.
6
Set and serve
Fill a mold rinsed in cold water. Let it set in the cold until firm, turn out onto a platter and serve with a red sauce or jam.

Changes from the original

Unclear amounts for egg yolks and sugar are given as guidelines (4 yolks and 100 g sugar) and flagged in the note field. Red gelatin has been replaced by ordinary gelatin with a few drops of red food coloring, since colored gelatin is no longer commonly sold. Deciliters retained.

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Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 458) → 1949 (korrekturlest, s. 521)~42% av teksten endretfjernetlagt til

~~1 l.~~ (Fromage au citron.) i 1. søt fløte ~~eggeblommer~~ 2 eggeplommer 50 gr. sukker 1 ~~citron~~ sitron 15 gr. rød gelatin 15 gr. hvit gelatin 2 del. ~~vand Eggeblommerne~~ vann. Eggeplommene og sukkeret ~~vispes ¼~~ vispess ¾ time, ~~tilsættes~~ tilsettes den stivvispede fløte samt det revne ~~skal~~ skall og den utpressede saft av ~~citronen.~~ sitronen. Deles i to ~~dele;~~ deler; i den ene del ivispes den røde gelatin, opløst i én del. ~~vand,~~ vann, i den ~~anden~~ annen del den hvite gelatin, opløst i den ~~anden~~ annen del. ~~vand.~~ vann. Det hele blandes sammen, men røres ~~saa litet~~ så lite som mulig, ~~saa~~ så den ser stripet ut. ~~Fyldes~~ Fylles i vætet form, ~~hvælves, naar~~ hvelves når den er stiv. Serveres med rød saus eller syltetøi. Til 10 å 12 personer.

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Frequently asked questions

Why use both red and white gelatin?: To give the fromasj a streaked, marbled look. The mixture is divided in two, one part with red gelatin and one with white, and they are combined very briefly – stir as little as possible so the streaks are preserved.
How long does it take?: Count on about 4 hours in all. The egg yolks and sugar are whipped for a quarter of an hour, and the rest of the time goes to letting the fromasj set in the mold.
How do I get the fromasj out of the mold?: The mold should be moistened with water before it is filled. Once the fromasj is firm, it is turned out onto a platter. Serve with a red sauce or jam.
What are the main ingredients?: 1 liter of sweet cream, egg yolks, sugar, one lemon (both grated zest and squeezed juice), 15 g of red and 15 g of white gelatin dissolved in 2 deciliters of water. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 458.

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