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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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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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