Queen Maud fromage

Dronnig Maud-dessert

Queen Maud fromage is a traditional Norwegian dessert, often associated with the western parts of Norway. It is named after Queen Maud of Norway, the British-born queen consort of King Haakon VII of Norway, who reigned from 1905 to 1957. The dessert is a testament to Queen Maud's popularity and the affection the Norwegian people held for her. It is also known by its Norwegian name, Dronning Maud Pudding, or simply Dronningmaud.

Ingredients and Preparation

Queen Maud fromage is a delicate and creamy dessert, made from a base of whipped cream, egg yolks, and sugar, often flavored with vanilla or coffee. The mixture is combined with gelatin to help it set. In some variations, chocolate shavings or alcohol such as cognac or a sweet dessert wine are added for extra flavor. The dessert is traditionally served with a sauce made from red berries, such as raspberry or strawberry, which complements the richness of the cream.

History

The dessert's origins are somewhat unclear, but it is widely believed to have been created in honor of Queen Maud's visit to Norway or as a tribute to her after she became queen. Queen Maud, born Princess Maud of Wales, was known for her elegance and style, qualities that are often associated with the dessert itself. Over the years, Queen Maud fromage has become a staple in Norwegian celebratory meals, especially during Christmas and other festive occasions.

Cultural Significance

Queen Maud fromage holds a special place in Norwegian culinary tradition, symbolizing not only the country's affection for Queen Maud but also its connection to the broader European aristocracy through her British heritage. The dessert's elegance and simplicity reflect the Norwegian ethos of understated sophistication. It is a dish that bridges the past and present, bringing a piece of Norwegian royal history into contemporary kitchens.

Serving and Variations

While the basic ingredients of Queen Maud fromage remain consistent, there are numerous variations of the dessert across Norway. Some prefer to layer the cream mixture with sponge cake or ladyfingers soaked in coffee or liqueur, while others might add fruits or nuts for texture. The dessert is typically chilled until set, then served in glasses or on plates, garnished with the berry sauce and sometimes additional whipped cream or fruit.

See Also

• Norwegian cuisine
• List of Norwegian desserts
• Haakon VII of Norway
• Maud of Wales