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 ↓
Frozen Strawberry Soufflé
Ingredients
Directions
Prepare the strawberry puree and sugar syrup
Wash and clean the strawberries.
Transfer to a blender or food processor, then blend to make a fine strawberry puree.
In a saucepan, dissolve powdered sugar in water.
Bring to a quick boil, then cook over low heat for about 1 minute.
Let it cool.
Make the soufflé mixture
In a large bowl, use an electric mixer to beat the egg whites until snowy and stiff.
Carefully fold into the sugar mixture.
In another large bowl, use the electric mixer to whip the cream until thick.
Fold into the sugar‑eggwhite mixture.
Fold in the strawberry puree and mix well.
Freeze and serve
Grease the sides of souffle dishes with some butter.
Wrap a silicon paper around the upper part of the dish (or cup) and secure it with tape.
Pour the strawberry souffle mixture into the souffle dishes, filling it up until it reaches the top of the paper.
Freeze overnight.
To serve, remove the silicon paper, then remove from the mold.
Arrange on dessert plates and garnish with strawberries (optional).
Nutrition, whole recipe (rough)
Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
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 + creamtop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Eggwhites
- Whipped into a stiff foam that gives the soufflé its light, airy structure.
- Whipping cream
- Whipped to add volume and a smooth, creamy texture.
- Powdered sugar
- Dissolved into syrup to sweeten the mixture and help it hold together.
- Fresh strawberries
- Pureed to supply the main flavor and moisture of the soufflé.
The step that matters
Fold the whipped components gently. Egg white and cream foams trap air that gives the soufflé its lift. Stirring or overmixing knocks out that air, leaving a dense, flat result after freezing.
“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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