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Dessert

Souffle Cream Ice a LA Jenny Lind

A chilled dessert made with double cream, egg whites, maraschino liqueur, and walnut kernels.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Cream and walnut are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 1,982 recipes. Both carry octanal, which smells fat, soap. The science ↓

Souffle Cream Ice a LA Jenny Lind

Ingredients

Directions

Make the mixture

  1. Whip the double cream until stiff.

  2. Mix the maraschino liqueur with the meringue when cold.

  3. Gently fold in the whipped cream and skinned walnut kernels.

Freeze

  1. Fill a mold with the mixture.

  2. Embed the mold in plenty of pounded ice mixed with salt.

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. Cream + walnuttop 21% of all pairs
    Smell alikelow
    Cooked together1,982 recipes

    Shared aroma: octanal (fat, soap).

  2. Egg + walnuttop 23% of all pairs
    Smell alikemoderate
    Cooked together6,037 recipes

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

  3. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Cream and egg 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

Double cream
Whipped to stiff peaks, it gives the frozen dessert its light, rich body.
Egg whites
Italian meringue adds airy volume and a light, smooth texture to the mixture.
Maraschino liqueur
Adds sweetness and a distinct cherry-almond aroma to the cream.
Walnut kernels
Add a crunchy texture and nutty flavour against the smooth cream.

The step that matters

Fold gently. Whipped cream and meringue hold air that gives the dessert its lightness. Vigorous stirring knocks that air out, leaving a dense, heavy ice cream.

Swap the walnut

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

  1. Pecansfits about as well
  2. Almondfits about as well
  3. Filbertfits about as well
  4. Walnutthe original

Fit is the average pairing score against cream, egg. 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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