Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Lemon Bavarian Cream (Fromasj)

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)

Be the first to rate

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. 1

    Whip the yolk foam

    Whip the egg yolks and sugar together for a quarter of an hour into a pale, thick mixture.

  2. 2

    Cream and lemon

    Whip the cream stiff and fold it in. Add grated lemon zest and squeezed lemon juice.

  3. 3

    Divide the mixture

    Divide the mixture into two equal parts.

  4. 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. 5

    Marble

    Gently combine the two mixtures – stir as little as possible so the fromasj comes out streaked.

  6. 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 Red gelatin has been replaced by ordinary gelatin with a few drops of red food coloring, since colored gelatin is no longer commonly sold.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.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 458)~89% of the text changedremovedadded
1 l kremfløte («søt fløte»). 4 stk eggeplommer (mengden er uklar i kilden; 4 er veiledende). 100 g l. søt fløte eggeblommer sukker (mengden er uklar i kilden; 100 g er veiledende). 1 stk sitron (revet skall og saft). citron 15 g gelatin (til den røde delen; farges med noen dråper gr. rød konditorfarge). gelatin 15 g gr. hvit gelatin (til den hvite delen). 2 dl vann (1 dl til hver gelatinporsjon). Visp eggeplommer og sukker sammen i et kvarter til lys, tykk masse.. Pisk fløten stiv del. vand Eggeblommerne og vend sukkeret vispes ¼ time, tilsættes den inn. Tilsett revet sitronskall stivvispede fløte samt det revne skal og presset sitronsaft.. Del massen den utpressede saft av citronen. Deles i to like deler.. Bløtlegg gelatinen. Løs den ene porsjonen dele; i 1 dl varmt vann og farg den rød; løs ene del ivispes den andre røde gelatin, opløst i 1 dl varmt vann. Visp én gelatinblanding inn del. vand, i hver av de to delene.. Bland de to massene forsiktig sammen – rør så lite den anden del den hvite gelatin, opløst i den anden del. vand. Det hele blandes sammen, men røres saa litet som mulig, slik at fromasjen blir stripet.. Fyll i en form skylt saa den ser stripet ut. Fyldes i kaldt vann. La stivne kaldt til fast, hvelv på fat og server vætet form, hvælves, naar den er stiv. Serveres med rød saus eller syltetøy. syltetøi.

Note on Modernised

Uklare mengder for eggeplommer og sukker er angitt som veiledende (4 plommer og 100 g sukker) og markert i notatfeltet. Rød gelatin er erstattet av vanlig gelatin med noen dråper rød konditorfarge, siden farget gelatin ikke lenger er vanlig i handelen. Deciliter beholdt.

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!