Parfait og isbombe

Simple parfait from 1914: stiffly whipped cream mixed with powdered sugar, crushed macaroons, and vanilla powder, frozen in a sugar-coated mold.

Orange parfait from 1914: a cold parfait cream tinted with carmine and flavored with grated orange zest and strained orange juice, frozen in a mold.

Gourmet ice cream (Erken 1914): a bombe mold is lined with nougat ice cream, filled alternately with rum-flavored walnut ice cream and chantilly cream, frozen, turned out and rolled in pralined chopped almonds.

Bombe glacée cream from 1914: a thick sugar syrup whisked with egg yolks, warmed, cooled and blended with stiffly whipped cream, frozen in a mold that is preferably first lined with a layer of ready-frozen ice cream. Includes a table of outer-layer and filling combinations.

Parfait tutti-frutti from 1914: egg yolks and powdered sugar whipped, mixed with stiffly whipped cream, crushed macaroons, and a few tablespoons of jam or preserved fruit, frozen in a sugar-coated mold.

Erken's base recipe for parfait cream from 1914: sugar syrup cooked with egg yolks into a thick custard, whipped cold and mixed with stiffly whipped cream, frozen in a mold for 4–5 hours.

Walnut parfait from 1914: parfait cream mixed with ground almonds and walnuts, frozen in a mold and served with curaçao sauce.