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Dessert

Souffle of Different Fruits

An airy dessert of fruit puree folded with beaten egg whites and baked briefly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Peach and apricot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 342 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Souffle of Different Fruits

Ingredients

Directions

Prepare the fruit

  1. Remove the kernels from the fruits and press them through a sieve into a bowl.

  2. Add ½ pound of powdered sugar and 3 egg whites to the fruit puree and beat well for 5-6 minutes.

  3. Add a little kirschwasser or maraschino for flavoring.

Fold and bake

  1. Beat 6-7 egg whites into a stiff froth.

  2. Fold the stiff froth into the fruit mixture.

  3. Place the mixture in a well-heated oven for 5-6 minutes before serving.

  4. Sprinkle powdered sugar on top before serving.

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. Peach + apricottop 1% of all pairs
    Smell alikestrong
    Cooked together342 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Plum + apricottop 1% of all pairs
    Smell alikestrong
    Cooked together284 recipes

    Shared aroma: damascenone (apple, rose).

  3. Peach + plumtop 1% of all pairs
    Smell alikestrong
    Cooked together163 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Peach + bananatop 3% of all pairs
    Smell alikestrong
    Cooked together130 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Apricot + bananatop 3% of all pairs
    Smell alikestrong
    Cooked together124 recipes

    Shared aroma: 3-methyl-1-butanol acetate (fruity).

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

What each ingredient does

Egg whites
Beaten into a stiff froth, they lighten the mixture and give the soufflé its rise and airy structure.
Soft and juicy fruits
Provide the puree base, supplying moisture and the main fruit flavor.
Powdered sugar
Sweetens the fruit puree and helps stabilize the beaten mixture.

The step that matters

Folding the stiff froth into the fruit mixture. Folding gently preserves the air trapped in the beaten egg whites. Stirring or deflating them removes that air, so the soufflé rises less.

Swap the banana

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

  1. Vanillafits better
  2. Pearfits better
  3. Figfits better
  4. Bananathe original

Fit is the average pairing score against peach, plum, 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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