Parfaits, mousses, biscuits and soufflés are the principal ices in this class. In each of these whipped cream is the principal ingredient. The freezing is so conducted as to retain the open, mossy texture of the cream. On this account the whipped cream is carefully folded into the other ingredients, then turned into a mould or proper receptacle, and set aside to freeze without interference. Biscuits take their name from their size, being in reality parfaits frozen in individual forms. Soufflés are parfaits, reinforced by gelatine and a larger proportion of liquid and frozen in soufflé dishes. A paper band, fastened above the dish and removed before serving, accentuates the idea of the soufflés.

After much investigation and thought, though not in harmony with the writings of many of the foremost chefs of the day, it seems best to let the use of eggs cooked with syrup as the foundation of an ice mark the line of division between parfaits and mousses. The parfaits, in which eggs and syrup are used, freeze more slowly than do the mousses prepared with sugar and gelatine and, in consequence, need stand packed in ice and salt a longer time, about four hours. Neither should be frozen very hard. They do not slip from the mould as easily as ordinary ices, and for this reason, as also on account of improved appearance and taste, the mould containing them is often lined with sherbet or a fruit jelly.