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Dessert

Cheese Cream Iced

A chilled dessert made from cream, sugar, almonds, orange flower water, lemon peel, and egg yolks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Orange and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,634 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Cheese Cream Iced

Ingredients

Directions

Make the custard

  1. Boil the cream in a saucepan.

  2. Add the sugar, pounded almonds, orange flower water, and grated lemon peel.

  3. Boil the mixture for a few minutes.

  4. Remove from heat and stir in the beaten egg yolks until well mixed.

  5. Strain the mixture through a sieve into an icing pot.

Ice and serve

  1. Chill until it is well iced.

  2. Work the chilled mixture to prepare for cheese moulds.

  3. Ice it again.

  4. 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. Orange + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Almond + orangetop 6% of all pairs
    Smell alikemoderate
    Cooked together3,125 recipes

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

  3. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  4. Almond + lemontop 10% of all pairs
    Smell alikestrong
    Cooked together5,655 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Cream + almondtop 16% of all pairs
    Smell alikemoderate
    Cooked together5,130 recipes

    Shared aroma: 2-heptanol (bitter, floral).

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

What each ingredient does

Cream
Provides richness and fat, giving the frozen mixture a smooth, creamy texture.
Egg yolks
Act as a thickener and emulsifier, adding richness and helping the mixture set smooth.
Sugar
Sweetens the mixture and lowers its freezing point, keeping the ice soft and scoopable.
Sweet almonds
Add body and nutty flavour to the cream base.

The step that matters

Stirring the egg yolks into the hot mixture. If the mixture is too hot when the beaten yolks go in, they can scramble and curdle. Removing it from the heat first lets the yolks thicken it gently and evenly.

Swap the almond

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

  1. Almondthe original
  2. Pistachiofits about as well
  3. Chestnutfits less well
  4. Walnutfits less well

Fit is the average pairing score against cream, sugar, orange, lemon, egg. 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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