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Dessert

Maple Bisque

A frozen dessert made with cream, maple syrup, eggs, walnuts, and candied cherries.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Walnut and meat are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,035 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Maple Bisque

Ingredients

Directions

Make the base

  1. Beat the cream until slightly stiff.

  2. In a saucepan, combine maple syrup and egg yolks; cook until slightly thick, then cool.

  3. Fold the cooled mixture into the whipped cream.

  4. Beat the egg whites with salt until stiff, then fold into the cream mixture.

Freeze and season

  1. Pour into an ice cream freezer and freeze.

  2. When partly frozen, add walnuts and chopped cherries, then finish freezing.

  3. Let stand packed for several hours to season.

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. Walnut + meattop 13% of all pairs
    Smell alikemoderate
    Cooked together1,035 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Maple syrup + walnuttop 15% of all pairs
    Smell alikelow
    Cooked together309 recipes

    Shared aroma: sotolon (curry, maple).

  3. Cream + maple syruptop 18% of all pairs
    Smell alikelow
    Cooked together607 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

    Shared aroma: octanal (fat, soap).

  5. Egg + meattop 22% of all pairs
    Smell alikemoderate
    Cooked together6,432 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Rich cream
Whipped to form the light, creamy body of the bisque.
Maple syrup
Provides the sweetness and the maple flavour that defines the dish.
Egg yolks
Cooked with the syrup to thicken it and add richness to the custard base.
Egg whites
Beaten stiff and folded in to lighten the mixture and add airy texture.

The step that matters

Cooking the syrup and yolks until slightly thick. Egg yolks thicken when heated gently, and overheating can curdle them. Cooking only until slightly thick, then cooling, gives a smooth custard that folds evenly into the cream.

Swap the walnut

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

  1. Pecansfits better
  2. Walnutthe original
  3. Nutsfits about as well
  4. Almondfits less well

Fit is the average pairing score against cream, maple syrup, egg, meat. 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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