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Parfait Cream

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.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 510 (falt i det fri)

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About the dish

The base cream for all the parfaits in the chapter. Erken refers to page 504 for the freezing method itself (mold buried in ice and salt) and uses this same cream as the starting point for walnut, orange, and other parfaits.

How to make it

  1. 1

    Boil the sugar syrup

    Bring the sugar and water to a boil and take the pot off the heat.

  2. 2

    Stir in the egg yolks

    Stir in the egg yolks one at a time. Whip the custard well over low heat until it is thick and foamy.

  3. 3

    Whip cold

    Lift the pot off, pour the custard into a bowl, and whip until it is completely cold.

  4. 4

    Fold in the cream

    Gently fold in the stiffly whipped cream and add essence and, if desired, a little coloring.

  5. 5

    Freeze

    Rinse a mold with cold water and coat it with sugar. Fill in the cream and freeze for 4–5 hours until the parfait is firm.

Changes from the original

"del." has been converted to deciliters, with amounts given in modern units. Freezing in ice and salt has been replaced by a freezer. Essence and coloring have been made optional ingredients.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 510) → 1949 (korrekturlest, s. 587)~47% av teksten endretfjernetlagt til
Parfaitkrem. Ingrediensliste: 6 eggeblommer eggeplommer 6 del. kremfløte 125 gr. sukker melis 1 del. vand vann. Sukker og vand gives vann gis et opkok, tages tas av varmen, irøres eggeblommerne eggeplommene én efter én, vispes godt over ilden, varmen til kremen er tyk tykk og skummende, løftes av, opheldes ophelles og vispes, vispes til den er kold. Den stivvispede fløte røres forsigtig forsiktig i, en eller anden annen essens og farve tilsættes. Haves tilsettes. Hes i skyllet og sukkerstrøet sukkerstrødd form og fryses (se side 504). Maa staa fryses. Må stå i is 4—5 4–5 timer.

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Frequently asked questions

How long must the parfait cream stay on ice?
It needs to freeze in the mold for 4–5 hours. With preparation, the total time comes to around 5.5 hours.
What is the cream made of?
6 egg yolks, 6 dl heavy cream, 125 g sugar, and 1 dl water, plus an essence and coloring as desired.
How is the egg custard made correctly?
The sugar and water are brought to a boil, taken off the heat, and the egg yolks are stirred in one at a time. Whip well over the heat until the custard is thick and foamy, then pour it out and whip until cold before gently stirring in the stiffly whipped cream.
How is the mold prepared?
The mold is rinsed and coated with sugar before the cream is filled in and frozen (see page 504 of Stor kokebok 1914).

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