Parfaits and bombes

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 from Erken 1914: a bombe mold lined with nougat ice cream, filled with walnut ice cream and chantilly cream, frozen, rolled in almonds.

Bombe glacée cream from Erken 1914: sugar syrup whisked with egg yolks and mixed with whipped cream, frozen in an ice-lined mold. With a table of fillings.

Parfait tutti-frutti from Erken 1914: egg yolks, powdered sugar, whipped cream, crushed macaroons and jam or preserved fruit, frozen in a sugared mold.

Erken's base recipe for parfait cream (1914): sugar syrup cooked with egg yolks into a custard, whipped cold, mixed with whipped cream, frozen 4–5 hours.

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