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Dessert

Macedoine of Fruit

A gelatin-based dessert made with sugar, egg whites, candied fruit, and flavored with pineapple and cherries.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and egg are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Macedoine of Fruit

Ingredients

Directions

Make the base

  1. Boil the sugar in 2 cups of water until it can be drawn out in a thread.

  2. Soak the gelatine in cold water to soften it, then add it to the hot mixture and beat until cold.

Freeze and ripen

  1. Beat the egg whites and stir them in just before putting the mixture into the freezer.

  2. When the mixture is partly frozen, add the candied fruits.

  3. Repack the mixture and let it ripen for 2 hours.

Serve

  1. Serve in paper cases, garnished with bits of pineapple, cherries, and other candied fruits.

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

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

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

What each ingredient does

Granulated sugar
Dissolved in water and boiled to a syrup, it sweetens the mousse and gives it body.
Gelatine
Sets with cold, giving the frozen mousse structure and a firm, sliceable texture.
Candied fruits
Add sweetness, chew and bright flavour through the frozen mousse.
Egg whites
Beaten into foam, they add lightness and an airy, fluffy texture.

The step that matters

Stir in the egg whites just before freezing. Beaten egg whites hold air only while they stay foamy. Folding them in late, just before freezing, preserves that air so the mousse stays light rather than dense.

“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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