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Jam Bavarian Cream (fromasj)

Erken's jam Bavarian cream (fromasj) from 1914: stiffly whipped cream blended with pounded almonds, vanilla powder, rum, sugar and preserved strawberries, set with 6 gelatin sheets melted over a water bath. Poured into a moistened mold, served with red sauce. Includes Erken's instruction on proper gelatin handling.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 490 (falt i det fri)

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About the dish

Bavarian creams and creams set with gelatin were the highlight of party food in Erken's kitchen. The recipe appears in the dessert chapter of Stor kokebok (1914) and contains Erken's thorough explanation of the proper handling of gelatin - one of her hallmarks as a textbook author.

How to make it

  1. 1

    Soak the gelatin

    Place the gelatin sheets in cold water for 20 minutes. Take them up without squeezing out the water, and place them in a cup without adding water.

  2. 2

    Melt the gelatin

    Set the cup over a pot of boiling water. Within a few minutes the gelatin is completely melted without getting too hot. If it becomes boiling hot, the cup must be cooled in cold water before use.

  3. 3

    Whip the cream

    Whip the cream stiff and fold in the blanched, pounded almonds, the vanilla, the rum, the sugar and the strawberries.

  4. 4

    Fold in the gelatin

    Strain the melted gelatin into the cream while whisking, and stir gently until the mixture begins to set. Boiling liquid destroys the air bubbles in the cream, so the gelatin must not be too hot.

  5. 5

    Mold and chill

    Pour the cream into a glass bowl or a mold rinsed with cold water. Chill until it is firm, at least 4 hours.

  6. 6

    Serve

    Turn out the mold and serve the cream with red sauce.

Changes from the original

Measurements have been converted to modern units (liter/deciliter/gram), "sheets of gelatin" is given as gelatin sheets with weight, and "teske" has become teskje (teaspoon). The method has been divided into numbered steps, but amounts and technique are unchanged.

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 490) → 1949 (korrekturlest, s. 563)~54% av teksten endretfjernetlagt til
1 1/2 l. fløte 50 gr. søte mandler 1 teske teskje vaniljepulver 3 spiseskeer rum spiseskjeer rom 80 gr. sukker 6 plater gelatin 1 1/2 del. syltede jordbær uten saft. Visp fløten stiv og bland den med de skoldede, skåldede, støtte mandler, vanilje, rum, rom, sukker og jordbær. Gelatin vispes i efter at å være behandlet paa på følgende maate: måte: La gelatinen ligge i koldt vand vann i 20 minutter, før den skal brukes; tages tas op av vandet vannet uten at å krystes, lægges legges i en kop kopp — uten nogen paaheldning noen på helling av vand. vann. Koppen sættes settes over en kjel med kokende vand; vann; i løpet av nogen noen minutter er gelatinen fuldstændig fullstendig smeltet uten derfor at å være for varm. Gelatinen siles helles i kremen, omrøres forsigtig, til den begynder at stivne. Heldes hurtig. Helles i vase eller vætet form. Spises med rød saus. NB. Skulde gelatinen bli kokende het over kjelen, maa koppen sættes til avkjøling i koldt vand. Ved vispningen optar fløten luften i mange smaa blærer, disse luftblærer ødelægges hurtig, naar en kokende væske tilsættes, enten det saa er gelatin eller andet.

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Frequently asked questions

How is the gelatin handled properly?
Place the 6 sheets in cold water for 20 minutes. Take them up without squeezing out the water, place them in a cup without adding water, and set the cup over a pot of boiling water. After a few minutes the gelatin is melted without getting too hot. Then strain it into the cream.
Why must I stir until the cream begins to set?
Gentle stirring until the mixture begins to set ensures that the gelatin is evenly distributed and that the almonds and strawberries do not sink to the bottom. Then pour into a vase or a moistened mold.
What is the cream served with, and how long does it take?
According to the recipe it is eaten with red sauce. Reckon around 4.5 hours in total, most of which is setting time in the refrigerator or a cool place.
Can I use jam other than strawberry?
The recipe uses 1 dl preserved strawberries without syrup. Other thick jam can be used, but it is important to avoid too much syrup, which makes the cream too loose.

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