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Dessert

Prune Souffle

A chilled dessert made with stewed prune pulp, chocolate gelatin, and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Chocolate and cream are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 5,466 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Prune Souffle

Ingredients

Directions

  1. Dissolve the Chocolate Jell-O in boiling water.

  2. When it begins to thicken, add the prune pulp and cinnamon.

  3. Beat in the whipped cream until well combined.

  4. Spoon the mixture into custard cups and serve with additional whipped cream.

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. Chocolate + creamtop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

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

  2. Chocolate + cinnamontop 12% of all pairs
    Smell alikemoderate
    Cooked together1,808 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  3. Cinnamon + creamtop 28% of all pairs
    Smell alikelow
    Cooked together4,510 recipes

    Shared aroma: 2-heptanol (bitter, floral).

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

What each ingredient does

Stewed prune pulp
Adds sweetness, body and moisture, giving the mousse-like mixture its fruity flavor and softness.
Chocolate jell-o
Gelatin sets the mixture, giving it a wobbly, sliceable structure once chilled.
Whipped cream
Traps air and fat, making the souffle light and airy in texture.
Cinnamon
Adds warm spice aroma that complements the prunes and chocolate.

The step that matters

Adding the prune pulp and cream at the right moment. The gelatin must be partly set so the prune pulp and cream stay evenly suspended. If it is fully set, lumps form. If it is still too liquid, the whipped cream deflates and the souffle loses its airy lift.

Swap the cinnamon

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

  1. Peppermintfits about as well
  2. Nutmegfits about as well
  3. Cinnamonthe original
  4. Gingerfits less well

Fit is the average pairing score against chocolate, cream. 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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