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Dessert

Charlotte Eusse

A chilled dessert made with cream, egg whites, gelatin, milk, sugar, flavoring, and sponge cake.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Cream and gelatin match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 1,628 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Charlotte Eusse

Ingredients

Directions

Prepare the filling

  1. Beat the egg whites to a stiff froth.

  2. Soak the gelatin in the milk and dissolve it over low heat.

  3. Mix the cream and beaten egg whites together.

  4. Sweeten and flavor the mixture to your liking.

  5. Stir in the dissolved gelatin.

Assemble and chill

  1. Pour the mixture over the sponge cake and refrigerate until firm.

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 + gelatintop 7% of all pairs
    Smell alikestrong
    Cooked together1,628 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Gelatin + sugartop 7% of all pairs
    Smell alikemoderate
    Cooked together2,778 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Cream + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

  5. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 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

Cream
Adds richness and a light, creamy texture to the filling.
Egg whites
Whipped into a foam that lightens the filling and gives it volume.
Gelatin
Sets the filling so it holds its shape when chilled.
Sponge cake
Forms the base that the filling is poured over.

The step that matters

Stir in the dissolved gelatin. Gelatin must be fully dissolved and the mixture not too hot when added, otherwise it can set in lumps or fail to set evenly, and overheating can weaken the foam from the whipped egg whites.

“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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