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Souffle Ices

A chilled dessert made from syrup, egg yolks, maraschino, strawberry juice, and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Syrup and cream are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 1,964 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Souffle Ices

Ingredients

Directions

Make the base

  1. Pour the syrup into a basin and stir in the egg yolks.

  2. Strain the mixture into a warm copper bowl.

  3. Add maraschino, strawberry juice, and salt; whisk lightly in hot water until creamy.

  4. Remove from hot water and whisk for 10 more minutes.

Freeze and serve

  1. In a soufflé mold, stir in whipped cream and pour the mixture in.

  2. Wrap a strip of cardboard paper around the mold for rising space.

  3. Once set, turn onto a cold dish, sprinkle with powdered Savoy biscuits, and serve.

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. Syrup + creamtop 12% of all pairs
    Smell alikemoderate
    Cooked together1,964 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

  3. Syrup + strawberrytop 19% of all pairs
    Smell alikelow
    Cooked together332 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

    Shared aroma: acetic acid (sour, vinegar).

  5. Egg + strawberrytop 29% of all pairs
    Smell alikelow
    Cooked together1,509 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

Egg yolks
Emulsify and thicken the base, giving it a rich, creamy body.
Syrup
Sweetens the base and helps keep the frozen mixture soft rather than rock hard.
Whipped cream
Adds air and fat, lightening the texture so the mixture stays airy when frozen.
Maraschino
Adds aromatic, liqueur-like flavour to the base.
Strawberry juice
Adds fruit flavour and acidity to the base.

The step that matters

Whisk over hot water until creamy. Gentle heat lets the egg yolks thicken without scrambling. If the yolks get too hot they curdle, and the base will not become smooth and creamy.

Swap the strawberry

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

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

Fit is the average pairing score against syrup, 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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