Dessert

Champagne granité 1914: 1 l of half-frozen lemon fruit ice mixed with half a bottle of champagne, 250 g fresh fruit in cubes and 2.5 dl crushed ice, served at once in shallow glasses. 1 liter is figured for 10 people.

Erken's grape sorbet 1914: a clarified sugar syrup steeped with citrus zest, mixed with lemon and orange juice, half-frozen, then stirred with strained grape purée, sherry and elderberry juice; served barely frozen in shallow glasses.

Fruit cup from Erken's "Stor kokebok" 1914: cut-up fresh fruit (pear, pineapple, plum, grape, orange) in sugar syrup, half-frozen and served in tall glasses with fruit sorbet and liqueur.

Ice-filled mandarins or oranges (Erken 1914): a top is cut off the fruit, the flesh is scraped out with a teaspoon, and the shell is filled with mandarin or orange ice cream.

Erken's frozen soufflé from 1914: an Italian meringue of 5 egg whites and 275 g icing sugar boiled to the small crack stage, blended with 2.5 dl fruit purée and 2.5 dl whipped cream, flavored and frozen in molds.

Strawberry sorbet of 1 l half-frozen strawberry fruit ice stirred with 0.5 dl curaçao and 0.5 dl Sauternes, refrozen a few minutes and served at once in flat glasses.