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Dessert

Iced Pudding a LA Victoria

A chilled dessert made from Plombieres ice, dried apricots, cherries, Diavolini, and whipped double cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Apricot and cream are a kitchen classic. They rank in the top 25% of all ingredient pairs, and cooks put them together in 1,116 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Iced Pudding a LA Victoria

Ingredients

Directions

Prepare

  1. Freeze the Plombieres ice until very stiff.

Make and shape the pudding

  1. Add the chopped fruits and whipped cream to the frozen ice.

  2. Mould the mixture into a melon-shaped form.

Decorate

  1. Once unmoulded, sprinkle the exterior with chopped almonds and pistachios.

  2. Garnish the top and base with small fancy fruit-shaped ices.

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 + creamtop 25% of all pairs
    Smell alikelow
    Cooked together1,116 recipes

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

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

What each ingredient does

Plombieres ice
Provides the frozen base that gives the pudding its structure and scoopable body.
Dried apricots
Add chewy texture and concentrated fruity sweetness to the frozen mixture.
Dried cherries
Add chewy texture and tart fruity flavour to the frozen mixture.
Double cream
Adds richness and a light, airy texture when whipped into the frozen base.

The step that matters

Freezing the Plombieres ice until very stiff. The ice must be firm before the fruit and cream are folded in, otherwise it softens and becomes hard to mix and mould. A very stiff base holds its shape when unmoulded.

“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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