Skip to main content
Dessert

German Ice Pudding

A chilled dessert made with sponge cakes, macaroons, clear jelly, and cream, served with rich custard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓

Why it works: Sherry and brandy are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,209 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

German Ice Pudding

Ingredients

Directions

Prepare the mold

  1. Line a mold with clear jelly.

Make the pudding

  1. Soak the sponge cakes and macaroons in sherry and brandy.

  2. Dissolve gelatin in boiling milk.

  3. In a basin, stir together the cream, dissolved gelatin, and soaked cakes.

  4. When nearly cold, add the cut preserved fruits.

  5. Pour the mixture into the mold and refrigerate until set.

Serve

  1. Serve with a rich cream custard flavored with brandy.

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. Sherry + brandytop 6% of all pairs
    Smell alikemoderate
    Cooked together1,209 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

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

    Shared aroma: acetic acid (sour, vinegar).

  3. Sherry + milktop 14% of all pairs
    Smell alikemoderate
    Cooked together1,479 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

  4. Brandy + milktop 15% of all pairs
    Smell alikemoderate
    Cooked together3,738 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  5. Brandy + creamtop 16% of all pairs
    Smell alikelow
    Cooked together2,635 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

Gelatin
Sets the cream mixture so the pudding holds its shape when chilled.
Heavy cream
Provides richness and a soft, creamy texture to the set pudding.
Sponge cakes
Soak up the sherry and brandy, adding structure and flavor to the pudding.
Macaroons
Soak up the sherry and brandy, adding structure and flavor to the pudding.
Sherry
Adds aroma and sweetness as it soaks into the cakes.
Brandy
Adds aroma and warmth as it soaks into the cakes.

The step that matters

Add the preserved fruits when nearly cold. If the cream mixture is still warm, the fruit can sink or float unevenly, and the gelatin may not set properly. Waiting until it is nearly cold lets the fruit stay suspended as the pudding thickens.

“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.

You might also like

Brandy PeachesBrandy Peaches68 recipesBrandy CreamBrandy Cream21 recipesBrandy PuddingBrandy Pudding13 recipesWhite CakeWhite Cake431 recipes