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Dessert

Snow Pudding Maraschino

A lemon gelatin dessert folded with beaten egg whites and topped with maraschino cherries and liquor.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Egg and lemon are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 44,316 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓

Snow Pudding Maraschino

Ingredients

Directions

Make the pudding

  1. Prepare a good lemon gelatine according to package instructions.

  2. Beat the egg whites until stiff peaks form.

  3. As the gelatine begins to set, gently fold in the beaten egg whites.

  4. Mold the mixture into sherbet glasses.

Serve

  1. When ready to serve, decorate with Maraschino cherries.

  2. Pour several tablespoons of Maraschino liquor over the pudding in the glasses.

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. Egg + lemontop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

Egg and lemon barely smell alike, yet cooks put them together in 44,316 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

Eggs
Whipped whites trap air, giving the pudding a light, airy, foamy texture.
Lemon gelatine
Sets as it cools, giving the pudding its firm, sliceable body and lemon flavor.
Maraschino liquor
Adds a sweet, almond-cherry aroma and flavor to the pudding.

The step that matters

Folding in the egg whites as the gelatine begins to set. Fold gently so the whipped whites keep their trapped air. If the gelatine is too liquid, the whites deflate and the pudding turns dense. If it has set too firmly, the whites will not blend evenly into it.

“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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