Kald dessert

Blancmange from Erken's Stor kokebok (1914): ground blanched almonds pounded with milk, mixed with milk, cream, and sugar, brought to a boil with gelatin, strained, and set in a moistened, sugar-dusted mold. Variations with lemon, orange, nuts, liqueur, or fruit purée.

Raspberry mousse from Erken's Stor kokebok (1914): lukewarm raspberry juice with dissolved gelatin and sugar, whipped cream folded in, set cold in a mold and served with whipped cream or custard.

The White Lady from Erken's Great Cookbook (1914): an egg-and-sugar cream with crushed burnt almonds and gooseberry jam, folded with whipped cream, stiffly beaten egg whites, and dissolved gelatin, set in a wetted mold and served with raspberry sauce.

Erken's apple charlotte: a 1-liter mold lined with butter-dipped white-bread slices, filled with thick apple purée cooked from 1.5–2 kg apples with butter, powdered sugar and lemon zest, baked 35–40 minutes, turned out and served with sugar or apricot sauce.

Hoffdessert from Erken 1914: a layered cold dessert in a glass dish with ready-baked meringues, 175 g chocolate cooked with 1–2 dl water to a thick paste, 100 g chopped blanched almonds and 2.5 dl whipped cream on top.

Risformgrøt from Erken 1914: 250 g rice cooked into porridge in 2 l milk for about 1½ hours, seasoned with butter, sugar, chopped almonds and almond essence, set in a rinsed mold and served cold with red sauce or fruit syrup.

Erken's riskrem 1914: rice porridge cooked in ½ l milk with vanilla, flavored with ground almonds, sugar, and butter, cooled and blended with ¼ l stiffly whipped cream and 6 gelatin sheets dissolved in ¾ dl water. Set in a mold, served with red sauce.

Cold rye bread pudding from Erken 1914: whipped cream mixed with sugar, grated dried rye bread, dissolved gelatin, vanilla powder and preserved strawberries (or morello cherries/raspberry jelly), set in a mold and turned out.