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Dessert

Frozen Strawberry Souffle

A chilled dessert made with gelatin, strawberry juice, sugar, egg yolks, cream, and frozen.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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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 Souffle

Ingredients

Directions

Prepare the gelatine and syrup

  1. Soak gelatine in cold water for 30 minutes.

  2. Add boiling water to gelatine and stir until dissolved.

  3. Mix strawberry juice with sugar to form a syrup.

Make the base

  1. Beat egg yolks until creamy and add to syrup; mix well.

  2. Whip the cream until stiff.

  3. Strain gelatine into the syrup and egg mixture.

Freeze and serve

  1. Pour into a freezer and freeze until stiff.

  2. Gently fold in the whipped cream.

  3. Repack and let stand for a while before serving.

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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  2. Strawberry + creamtop 14% of all pairs
    Smell alikelow
    Cooked together1,525 recipes

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

  3. Strawberry + sugartop 20% of all pairs
    Smell alikelow
    Cooked together3,060 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Egg and cream barely smell alike, yet cooks put them together in 42,166 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

Gelatine
Sets the mixture so it holds its shape when frozen and sliced.
Strawberry juice
Provides the main strawberry flavour and colour.
Sugar
Sweetens the dessert and keeps it softer by lowering the freezing point.
Egg yolks
Enriches the mixture and adds body and a smooth, creamy texture.
Cream
Whipped, it traps air and makes the frozen texture light and soft.

The step that matters

Gently fold in the whipped cream. The cream's trapped air gives the souffle its lightness. Heavy stirring knocks that air out, leaving a dense, less airy frozen dessert.

Swap the strawberry

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

  1. Vanillafits better
  2. Raisinfits about as well
  3. Strawberrythe original
  4. Raspberryfits about as well

Fit is the average pairing score against sugar, egg, 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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