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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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 563) → Modernised~84% of the text changedremovedadded
1/2 l. 1 l fløte (kremfløte). 50 gr. g søte mandler (skåldet og støtt). 1 teskje vaniljepulver ts vaniljepulver. 3 spiseskjeer rom ss rom. 80 gr. sukker g sukker. 6 plater gelatin 1/2 del. (ca. 10 g). 1 dl syltede jordbær uten saft. Visp fløten stiv og bland den med de skåldede, støtte mandler, vanilje, rom, sukker og jordbær. Gelatin vispes i efter å være behandlet på følgende måte: La gelatinen ligge (uten saft). Legg gelatinplatene i koldt kaldt vann i 20 minutter, før den skal brukes; tas op av vannet minutter. Ta dem opp uten å krystes, legges klemme vannet ut, og legg dem i en kopp — uten noen på helling av vann. Koppen settes å tilsette vann.. Sett koppen over en kjel kjele med kokende vann; i vann. I løpet av noen minutter er gelatinen fullstendig helt smeltet uten derfor å være bli for varm. Gelatinen helles Blir den kokende het, må koppen avkjøles i kremen, omrøres hurtig. Helles kaldt vann før bruk.. Visp fløten stiv og bland inn de skåldede, støtte mandlene, vaniljen, rommen, sukkeret og jordbærene.. Sil den smeltede gelatinen ned i vase kremen mens du visper, og rør forsiktig til blandingen begynner å stivne. Kokende væske ødelegger luftboblene i fløten, så gelatinen må ikke være for varm.. Hell fromasjen i en glasskål eller vætet form. en form som er skylt med kaldt vann. Sett kaldt til den er stiv, minst 4 timer.. Hvelv formen og server fromasjen med rød saus.

Note on Modernised

Mål er omregnet til moderne enheter (liter/desiliter/gram), «plater gelatin» er angitt som gelatinplater med vekt, og «teske» er blitt teskje. Fremgangsmåten er delt i nummererte trinn, men mengder og teknikk er uendret.

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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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