Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Dessert

6 recipes · Ice cream

6 dessert recipes from the “Big Cookbook,” in the ice cream category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Champagne Granité (Granité au Champagne)

    Erken's champagne granité (1914): half-frozen lemon ice mixed with champagne, fresh fruit and crushed ice, served at once in shallow glasses.

  • Grape Sorbet (sorbet de raisin)

    Erken's grape sorbet (1914): citrus-infused sugar syrup, half-frozen and stirred with grape purée, sherry and elderberry juice; served barely frozen.

  • Fruit Cup

    Fruit cup from Erken's Big Cookbook (1914): fresh fruit in sugar syrup, half-frozen and served in tall glasses with fruit sorbet and liqueur.

  • Ice-Filled Mandarins or Oranges

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

  • Frozen Soufflé (Soufflé Glacé)

    Erken's frozen soufflé (soufflé glacé) from 1914: Italian meringue blended with fruit purée and whipped cream, flavored and frozen in molds.

  • Strawberry Sorbet

    Erken's strawberry sorbet (1914): half-frozen strawberry ice stirred with curaçao and Sauternes, refrozen briefly and served at once in flat glasses.