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Dessert

Coffee Sotjfflee

A light dessert made by heating coffee, milk, gelatin, sugar, salt, eggs, and vanilla, folding in beaten egg whites, served with whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Coffee Sotjfflee

Ingredients

Directions

Make the soufflé base

  1. Heat the coffee, milk, and gelatin in a double boiler.

  2. Add the sugar, salt, and slightly beaten egg yolks.

  3. Cook until the mixture thickens.

Finish and serve

  1. Fold in the stiffly beaten egg whites and flavor with vanilla.

  2. Mold the mixture and serve with whipped cream.

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. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Gelatin + creamtop 7% of all pairs
    Smell alikestrong
    Cooked together1,628 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Gelatin + sugartop 7% of all pairs
    Smell alikemoderate
    Cooked together2,778 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

  5. Coffee + vanillatop 9% of all pairs
    Smell alikemoderate
    Cooked together1,391 recipes

    Shared aroma: sotolon (curry, maple).

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

Eggs
Egg yolks thicken the custard base, while whipped whites lighten the mixture for a soufflé texture.
Gelatin
Sets the mixture so it holds its molded shape when chilled.
Sugar
Sweetens the soufflé and balances the bitterness of the coffee.
Milk
Adds richness and softness to the custard base.
Coffee
Provides the main flavor of the soufflé.

The step that matters

Cook until the mixture thickens. Egg yolks must be cooked gently in the double boiler until thickened; overheating can curdle them, while undercooking leaves the base too thin to hold its structure once the whites are folded in.

“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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