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Vanilla Mousse

Frozen vanilla mousse of egg yolks, icing sugar, cream and gum tragacanth, stirred over ice until frothy and packed in ice for 2-3 hours; can be made as a fruit mousse with purée. From Erken's Stor kokebok (1949), p. 592.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 592 (falt i det fri)

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About the dish

The recipe sits among the ice dishes of the 1949 edition and assumes the mould is packed down in ice. It serves 8-10 and can be varied with fruit.

How to make it

  1. 1

    Whisk and heat

    Whisk the egg yolks and sugar for 30 minutes. Add 2.5 dl boiling cream, set over the heat and bring to the boil, whisking constantly.

  2. 2

    Cool and add

    Pour the mixture out. When it is completely cold, add the rest of the cream, the gum tragacanth and the flavouring. For fruit mousse add 5 dl purée of fresh fruit.

  3. 3

    Stir over ice

    Stir the mixture over ice until it becomes very frothy.

  4. 4

    Freeze in a mould

    Pour the mousse into a mould lined with white paper, close it tightly and pack it in ice for 2-3 hours. Serves 8-10.

  5. 5

    Note

    Note: Use fresh, pasteurised eggs and make sure the mixture really reaches the boil.

Changes from the original

Measures such as 1/2 l and 1/4 l are converted to dl and the cream is split into two ingredient lines. The flavouring is kept general and a food safety note is added.

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Time machine – what changed?

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

From1949Modernised
To1949Modernised
Modernised → 1949 (proofread, p. 592)~82% of the text changedremovedadded
8 stk eggeplommer. eggeplommer 250 g melis. 2,5 dl fløte (kokende). 2,5 dl gr. melis ½ l. fløte (til å tilsette når blandingen er kald). 10 g tragantgummi. smakstilsetning (etter ønske, f.eks. vanilje). 5 dl puré av frisk frukt (bare for fruktmousse). Visp eggeplommer gr. tragant-gummi. Eggeplommene og sukker i sukkeret vispes ½ time. Tilsett 2,5 dl time, tilsettes ¼ l. kokende fløte, sett blandingen settes over varmen og bring den til kokepunktet bringes under stadig visping.. Hell blandingen opp. Når vispen til kokepunktet. Helles op, og når den er helt kald, tilsetter du ganske kold, tilsettes resten av fløten, tragantgummien tragant-gummi og smakstilsetningen. Til fruktmousse tilsetter du 5 dl den tilsetning som skal gi moussen smak. Hvis det er fruktmousse, tilsettes ½ l. puré av frisk frukt.. Rør blandingen frukt. Røres over is til den inntil blandingen blir meget skummende.. Hell moussen skummet, has i en form kledd som er klædd med hvitt papir, lukk formen lukkes godt til og pakk den ned nedpakkes i is i 2–3 2 à 3 timer. Gir 8–10 porsjoner.. Merk: Bruk ferske, pasteuriserte egg, og sørg for at blandingen virkelig har nådd kokepunktet. Til 8 à 10 personer.

Note on Modernised

Mål som ½ l og ¼ l er omregnet til dl, og fløten er delt i to ingredienslinjer. Smakstilsetningen er gjengitt nøkternt, og et mattrygghetsråd er lagt til.

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Frequently asked questions

How many does it serve?
The book says it serves 8-10 people.
How do I make a fruit mousse?
Add 5 dl purée of fresh fruit together with the rest of the cream and the gum tragacanth.
How long does the mousse stay in ice?
The mould is packed in ice for 2-3 hours.

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