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Dessert

Peaoh Trifle

A layered dessert of gelatin, peaches, egg whites, and sweetened whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Peaoh Trifle

Ingredients

Directions

Make the peach gelatine

  1. Soften the gelatine in cold water.

  2. Dissolve in boiling water and add sugar until dissolved.

  3. Stir in the lemon juice and strain the mixture.

  4. When cool, add the pureed peaches.

  5. As it begins to thicken, fold in the stiffly beaten egg whites until frothy.

Set and serve

  1. Pour into a ring mold.

  2. Serve with sweetened whipped cream piled in the center.

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

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

  2. Lemon + peachtop 12% of all pairs
    Smell alikemoderate
    Cooked together947 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Sugar + peachtop 17% of all pairs
    Smell alikelow
    Cooked together2,308 recipes

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

  4. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

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

  5. Lemon + eggtop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

Sugar and lemon barely smell alike, yet cooks put them together in 53,532 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

Gelatine
Sets the liquid into a soft, sliceable structure as it cools.
Egg whites
Whipped into foam, they lighten the texture and add airy volume.
Sugar
Sweetens the dessert and helps balance the lemon's tartness.
Fresh peaches
Provide the main peach flavour and some body from the puree.

The step that matters

Folding in the egg whites. Fold the whites in only as the mixture begins to thicken. If it is too thin, the foam collapses and the dessert loses its lightness; if it has set too firmly, the whites will not blend evenly.

Swap the peach

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

  1. Vanillafits better
  2. Raspberryfits better
  3. Orangefits better
  4. Peachthe original

Fit is the average pairing score against sugar, lemon, egg, cream. 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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