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Dessert

Crème Plombiere Au Parfait

A chilled coffee-based dessert with whipped cream, set in a mold and served with small cakes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and syrup match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 5,842 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Crème Plombiere Au Parfait

Ingredients

Directions

Make the coffee base

  1. Prepare an infusion by combining the ground coffee with boiling water.

  2. Strain the mixture through a filter or cloth.

  3. Mix in sugar syrup until the mixture reaches 22 degrees on a syrup scale.

Churn and freeze

  1. Chill the mixture in an ice cream maker until smooth.

  2. Remove a small portion and fold in the whipped cream gently.

  3. Return the whipped cream mixture to the ice cream maker and churn until combined.

  4. Pour the mixture into a paper-lined mold and seal it tightly.

  5. Cover the mold with salted ice and let it sit for one hour.

Unmold and serve

  1. Unmold the dessert onto a folded towel and surround it with small cakes.

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. Sugar + syruptop 6% of all pairs
    Smell alikestrong
    Cooked together5,842 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Syrup + creamtop 12% of all pairs
    Smell alikemoderate
    Cooked together1,964 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Coffee + syruptop 15% of all pairs
    Smell alikelow
    Cooked together318 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Coffee + creamtop 17% of all pairs
    Smell alikelow
    Cooked together2,339 recipes

    Shared aroma: 2-heptanol (bitter, floral).

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

What each ingredient does

Ground coffee
Provides the main coffee flavor and aroma in the infused base.
Sugar syrup
Adds sweetness and lowers the freezing point so the dessert stays soft.
Whipped cream
Adds air and fat, giving the frozen dessert a light, creamy texture.

The step that matters

Folding in the whipped cream gently. Whipped cream is full of trapped air. Vigorous stirring deflates it, making the frozen dessert dense instead of light and airy.

“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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