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Dessert

Snow Drifts

A lemon gelatin dessert with whipped egg whites and a custard base.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Lemon and milk are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 19,053 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Snow Drifts

Ingredients

Directions

Make the lemon gelatine

  1. Dissolve the gelatine in boiling water.

  2. Mix the lemon juice and sugar together, then add to the gelatine.

  3. Pour the mixture into a mold and let it cool but not completely set.

Make the egg white foam

  1. Beat the egg whites until stiff.

  2. Sweeten and flavor the egg whites.

  3. Float the egg whites on boiling milk for about 1 minute.

Assemble and serve

  1. Remove the gelatine from the mold by placing it in cold water.

  2. Beat the firm gelatine with a fork until it is in small pieces, not liquid.

  3. Add spoonfuls of the broken gelatine and egg whites back into the mold, filling it with the jelly.

  4. Let it cool completely.

  5. Serve on a dish surrounded by a custard made from the yolks of the eggs and 1 pint of milk.

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. Lemon + milktop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

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

  2. Lemon + sugartop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

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

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

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

  4. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

  5. Lemon + eggtop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

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

Lemon and sugar barely smell alike, yet cooks put them together in 53,532 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 lemon liquid into a firm jelly that holds its shape when unmolded.
Egg whites
Beaten until stiff, they trap air and give the mousse a light, airy texture.
Sugar
Sweetens the lemon mixture and the egg whites, balancing the tartness of the lemon.
Lemon juice
Adds acidity and bright lemon flavour that cuts through the sweetness.
Milk
Gently cooks the floated egg whites and forms the base of the custard that accompanies the dish.

The step that matters

Let the gelatine cool but not completely set before adding the egg whites. If the gelatine is too cold or too firm, it will not blend with the foam and the mousse becomes lumpy; if it is still too hot, the whites collapse and the mixture stays runny.

Swap the lemon

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

  1. Vanillafits better
  2. Figfits about as well
  3. Raisinfits about as well
  4. Lemonthe original

Fit is the average pairing score against sugar, egg, milk. 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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