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Dessert

Sxow Souffle

A lemon souffle made with eggs, sugar, gelatine, and served with soft custard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sugar and lemon are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 53,532 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Sxow Souffle

Ingredients

Directions

  1. Beat the whites of the eggs to a stiff froth.

  2. Dissolve the gelatine in hot water.

  3. Add sugar and lemon juice to the gelatine mixture and let it cool.

  4. Stir the beaten egg whites into the cooled mixture.

  5. Beat the mixture until it is white and stiff.

  6. Mould the souffle and serve with soft custard.

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 + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

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

  2. Egg + lemontop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

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

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

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

Sugar and lemon 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

Eggs
Whipped whites trap air, giving the souffle its light, airy structure.
Gelatine
Sets the lemon mixture so the souffle holds its shape when moulded.
Sugar
Sweetens the souffle and adds body to the lemon mixture.
Lemon juice
Adds acidity and bright lemon flavour that balances the sugar.

The step that matters

Let the gelatine mixture cool before folding in the egg whites. If the gelatine mixture is still hot, it will deflate the whipped egg whites and melt the foam. Cooling it until it begins to thicken lets the whites keep their air and helps the souffle set light.

Swap the lemon

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

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

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.

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