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Walnut Parfait

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

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

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About the dish

One of the variations on the parfait cream. Erken serves it with curaçao sauce, a liqueur sauce that belonged to the finer desserts of the day.

How to make it

  1. 1

    Make the cream

    Make the parfait cream according to the base recipe and let it cool.

  2. 2

    Mix in the nuts

    Mix in the blanched, ground almonds and ground walnuts.

  3. 3

    Freeze

    Fill into a mold that is moistened and dusted with sugar, and freeze for 4–5 hours.

  4. 4

    Serve

    Turn out the parfait just before serving and serve with curaçao sauce.

Changes from the original

The parfait cream is given as one portion of the base recipe. 'Blanched, ground' has been modernized to blanched and ground/finely chopped. Freezing in ice and salt has been replaced by a freezer.

Tidsmaskin – hva endret seg?

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 510) → 1949 (korrekturlest, s. 587)~44% av teksten endretfjernetlagt til
Valnøttparfait. Ingrediensliste: Parfaitkrem (se foreg. sp.). denne). 50 gr. mandler 50 gr. valnøtter. Den tillagede krem blandes med de skoldede, skåldede, malte mandler og valnøtter. Haves Hes i vætet, sukkerstrøet sukkerstrødd form. Fryses (se side 504). Fryses. Serveres med curacaosaus. curaçaosaus.

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Frequently asked questions

What is walnut parfait made of?
A finished parfait cream (see the parfait cream recipe) mixed with 50 g blanched, ground almonds and 50 g ground walnuts.
How is the parfait frozen?
The mixture is poured into a mold that has first been moistened with water and dusted with sugar, then frozen following the method in the book (p. 504). Allow plenty of time – the total is about 5.5 hours.
What is it served with?
With curaçao sauce, according to the original recipe.
Where does the recipe come from?
From Henriette Schønberg Erken's 'Stor kokebok' from 1914, page 510. It is figured for 6 servings.

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