Skip to main content
Dessert

Souffle Aux Fruits

A light dessert made with preserved fruit folded into beaten egg whites and baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Sugar and peach are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 2,308 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Souffle Aux Fruits

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Layer preserved fruits in a souffle dish.

Make the mixture

  1. Beat the egg whites until stiff peaks form.

  2. Sift the pounded sugar through muslin and fold it into the egg whites.

  3. Spread the mixture over the fruit.

Bake

  1. Bake at 300°F (150°C) for two hours.

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 + peachtop 17% of all pairs
    Smell alikelow
    Cooked together2,308 recipes

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

  2. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  3. Egg + peachtop 29% of all pairs
    Smell alikemoderate
    Cooked together1,048 recipes

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg whites
Whipped into stiff peaks, they trap air and give the soufflé its light, risen structure.
Pounded sugar
Sweetens the mixture and stabilises the whipped whites as it dissolves into them.
Preserved fruits
Provide the fruit flavour and sweetness beneath the soufflé layer.

The step that matters

Folding the sugar into the egg whites. Folding gently keeps the air bubbles in the whites. Stirring or deflating them leaves a dense soufflé that does not rise well in the oven.

Swap the peach

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

  1. Vanillafits better
  2. Raisinfits better
  3. Lemonfits better
  4. Peachthe original

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

You might also like

Peach Ice CreamPeach Ice Cream64 recipesPeach FrittersPeach Fritters55 recipesPeach MeringuePeach Meringue40 recipesPeach IcePeach Ice16 recipes