Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Walnut Bavarois

Walnut bavarois (bavarois being a chilled molded custard set with gelatin and cream): ground walnuts steeped in boiling milk, folded into a custard with gelatin, cooled and blended with whipped cream, set in a sugared mold and garnished with walnut halves.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 462 (falt i det fri)

Be the first to rate

About the dish

A variant of the bavarois with ground walnuts steeped in boiling milk. Molded nut desserts were popular party desserts in Erken's day.

How to make it

  1. 1

    Steep the nuts in the milk

    Grind or pound the walnuts and mix them with the boiling milk. Let the mixture cool.

  2. 2

    Whisk the egg mixture

    Beat the egg yolks with the sugar for about 15 minutes.

  3. 3

    Build the custard

    Add the walnut mixture and whisk over the heat until it thickens and approaches the boiling point. Take the pot off the heat.

  4. 4

    Stir in the gelatin

    Soak the gelatin sheets in cold water, melt them and stir them into the hot custard.

  5. 5

    Fold in the cream

    When the custard is well cooled, fold in the whipped cream.

  6. 6

    Mold and garnish

    Pour the mixture into a mold rinsed in cold water and dusted with sugar, garnished with walnut halves. Chill until set, turn it out and garnish if desired with nuts and whipped cream.

Changes from the original

Modern units (g, dl). Gelatin sheets kept as a sheet count with a gram figure. The cream amount was unclear in the OCR text and has been set to 5 dl. The method has been divided into numbered steps.

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
1914 (proofread, p. 462) → Modernised~84% of the text changedremovedadded
100 gr. g valnøtter (malt eller støtt). 2 del. melk dl melk. 5 eggeblommer stk eggeplommer. 125 gr. sukker g sukker. 5 plater gelatin ½ l. fløte. Valnøtterne males stk gelatinplater (ca. 10 g). 5 dl fløte (mengden er uklar i originalteksten). halve valnøtter (til pynt). Mal eller støtes støt valnøttene og blandes bland dem med den kokende melk, avkjøles, eggeblommerne røres melken. La blandingen avkjøles.. Rør eggeplommene med sukkeret ¼ time, tilsættes i ca. 15 minutter.. Tilsett valnøttmassen og vispes visp blandingen over ilden, varmen til det den tykner eller staar i koken; tages og nærmer seg kokepunktet. Ta gryten av ilden, irøres den opløste gelatin, varmen.. Bløtlegg gelatinplatene i kaldt vann, smelt dem og naar det rør dem inn i den varme kremen.. Når kremen er godt avkjølet, haves avkjølt, vend inn den stivvispede fløte i. Haves stivpiskede fløten.. Hell massen i vætet, sukkerstrøet form, en form skylt i kaldt vann og strødd med sukker, pyntet med halve valnøtter. Valnøtterne kan ogsaa sættes paa, efterat kremen Sett kaldt til den er hvælvet ut. Pyntes ogsaa stiv, hvelv den ut og pynt eventuelt med stivvispet nøtter og stivpisket fløte.

Note on Modernised

Moderne enheter (g, dl). Gelatinplater beholdt som platetall med gramangivelse. Fløtemengden var uklar i OCR-teksten og er satt til 5 dl. Fremgangsmåten er delt i nummererte trinn.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Why must the egg yolks be beaten with the sugar for a quarter of an hour?
Long beating makes the mixture light and airy and dissolves the sugar completely, so the custard becomes smooth and thickens nicely when whisked over the heat.
How do I know the custard is done?
It is whisked over the heat until it thickens or is 'on the verge of boiling.' Then it is taken off the heat at once, and the dissolved gelatin (5 sheets) is stirred in.
When should the cream be whisked in?
Only once the mixture is well cooled. If it is too warm, the whipped cream (½ liter) collapses and the bavarois turns out heavy.
How is the dessert assembled?
In a moistened, sugar-dusted mold garnished with walnut halves. The nuts can also be added after the custard is turned out, and the dish is often garnished with whipped cream. Allow around 5 hours in all, most of it setting time.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!