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Dessert

White Pakfait

A frozen dessert made with sugar syrup, egg whites, heavy cream, and flavoring, chilled in molds.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

White Pakfait

Ingredients

Directions

Make the syrup and meringue

  1. In a saucepan, combine sugar and water; cook until it spins a thread.

  2. Slowly add the syrup to the beaten egg whites, mixing until stiff peaks form.

Combine and freeze

  1. Whip the heavy cream until stiff; add flavoring and mix well.

  2. Combine the egg mixture with the whipped cream and mix thoroughly.

  3. Pour the mixture into molds and pack in ice and salt for 4 to 5 hours.

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

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

  3. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Egg and cream barely smell alike, yet cooks put them together in 42,166 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

Egg whites
Whipped into a foam that gives the ice cream its light, airy structure.
Heavy cream
Whipped to add body and richness, giving a creamy, smooth texture.
Sugar
Sweetens the mixture and, cooked into syrup, helps stabilize the whipped egg whites.

The step that matters

Slowly add the syrup to the beaten egg whites. Hot syrup poured in a thin, steady stream cooks the egg whites gently and keeps them glossy and stable. Pouring too fast or all at once can deflate the foam and weaken the final texture.

“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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