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 ↓
Frozen Fruits
Ingredients
Directions
Prepare
Soak the fruits in brandy for at least 4 hours.
Make and freeze
In a large bowl, mix the brandied fruit, water, sugar, and egg whites until well combined.
Freeze the mixture until solid.
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.
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Sugar + eggtop 21% of all pairsSmell alikemoderateCooked 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
- Brandied fruit
- Provides the main flavour and fruit body of the dessert.
- Sugar
- Sweetens the mixture and lowers its freezing point, keeping it softer when frozen.
- Egg whites
- Add foam and body, giving the frozen mixture a lighter, smoother texture.
- Water
- Adds moisture and, once frozen, forms the ice crystals that give the dessert its structure.
The step that matters
Freezing until solid. Freezing slowly in a large mass forms larger ice crystals, which can make the texture coarse. Stirring the mixture well before freezing helps distribute the sugar and fruit evenly so the frozen dessert sets consistently.
“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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