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Dessert

Frozen Pudding

A layered frozen pudding made with whipped cream, macaroons, and flavored with chocolate, pink, and vanilla.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Chocolate and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 10,020 recipes. Both carry sotolon, which smells curry, maple. The science ↓

Frozen Pudding

Ingredients

Directions

Prepare the creams

  1. Whip the cream until soft peaks form.

  2. Add the powdered sugar and divide the cream into three parts.

  3. To one part, add the ground chocolate moistened with a little water and stir until smooth.

  4. Add enough pink food coloring to the second part to achieve a delicate pink.

  5. Flavor the third part with vanilla.

  6. Roll the macaroons coarsely and divide them into three parts.

Layer and freeze

  1. In a small lard can, layer the pink cream, followed by one portion of macaroons.

  2. Add the white cream and spread the second layer of macaroons on top.

  3. Finish with the chocolate cream.

  4. Cover the can and pack it well with ice and salt like ice cream.

  5. Let it stand for four hours.

Serve

  1. When ready to serve, turn it out and cover the top with the remaining macaroons.

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. Chocolate + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  2. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  4. Cream + chocolatetop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

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

  5. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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

Cream
Whipped to soft peaks, it forms the light, creamy body of the frozen dessert.
Macaroons
Coarsely rolled, they add crisp, chewy texture between the cream layers.
Powdered sugar
Dissolves easily into the whipped cream, adding sweetness without grittiness.
Ground chocolate
Adds chocolate flavor and color to one cream portion when moistened first.

The step that matters

Packing the can with ice and salt. Salt lowers the melting point of the ice, so the mixture chills well below normal freezer conditions. Enough ice and salt must surround the can, or the cream will stay soft and not set firmly.

“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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