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Dessert

Fbozen Cheese

A chilled dessert made from cheese, cream, milk, eggs, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Fbozen Cheese

Ingredients

Directions

Make the base

  1. Beat the cream and cheese together until smooth.

  2. In a separate bowl, beat the egg yolks, then add sugar and vanilla to taste, followed by the milk.

  3. Strain the mixture and freeze it.

Finish and freeze

  1. When it is partly frozen, fold in the well-beaten egg whites.

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 + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  2. Cheese + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

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

  3. Cheese + creamtop 15% of all pairs
    Smell alikemoderate
    Cooked together2,655 recipes

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

  4. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

  5. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 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

Cheese
Provides body and a rich, tangy flavour that gives the dessert its character.
Cream
Adds fat and richness, giving a smooth, creamy mouthfeel after freezing.
Eggs
Yolks add richness and emulsify the base; whites folded in add airiness and lightness.
Sugar
Sweetens the dessert and softens the texture by lowering the freezing point.
Milk
Adds moisture and liquid body to the custard-like base.

The step that matters

Fold in the egg whites when partly frozen. If the base is fully frozen, the whites cannot be folded in evenly and the dessert loses its airy lightness. If the base is too liquid, the whites deflate and the mixture stays soft.

“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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