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Dessert

Soufflé D’abricots, a Froid

A chilled apricot soufflé made with apricot pulp, orange‑flavored sugar ice, and egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Apricot and orange match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 703 recipes. Both carry ethyl isobutyrate, which smells fruity, ethereal. The science ↓

Soufflé D’abricots, a Froid

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the base

  1. Place apricot pulp in a bowl.

  2. Mix in double the volume of orange‑flavored sugar ice.

  3. Set the bowl on ice and stir until well combined.

Whip in the egg whites

  1. Add one unwhipped egg white and mix vigorously.

  2. Incorporate additional egg whites one at a time until all 10 are added.

  3. Continue mixing for at least 45 minutes to aerate the mixture.

Bake

  1. Pour into a soufflé dish and bake at 300 °F (150 °C) for 30 minutes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Apricot + orangetop 7% of all pairs
    Smell alikestrong
    Cooked together703 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  2. Apricot + sugartop 18% of all pairs
    Smell alikelow
    Cooked together3,630 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Orange + sugartop 20% of all pairs
    Smell alikelow
    Cooked together19,212 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Apricot + eggtop 29% of all pairs
    Smell alikelow
    Cooked together1,712 recipes

    Shared aroma: 2-nonenal (fatty, green).

Orange and sugar barely smell alike, yet cooks put them together in 19,212 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Apricot pulp
Provides the fruit flavor and moisture that forms the body of the soufflé.
Egg whites
Trap air when beaten, giving the soufflé its light, airy structure as it sets.
Orange-flavored sugar ice
Sweetens the fruit base and adds orange flavor.

The step that matters

Continue mixing for at least 45 minutes to aerate the mixture.. Egg white foam holds air bubbles that give the soufflé its lift. If the mixture is not beaten long enough, the foam stays dense and the soufflé will rise less and may collapse.

Swap the orange

How well each one fits the dish's main ingredients (apricot, sugar, egg):

  1. Vanillafits better
  2. Peachfits better
  3. Figfits better
  4. Orangethe original

Fit is the average pairing score against apricot, sugar, egg. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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