Why it works: Sugar and egg are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Fruit Souffle
Ingredients
Directions
Make the fruit base
Cook the fruit until very tender and strain through a coarse strainer.
Add sugar and flavoring to the strained fruit and cool.
Finish and serve
Fold in the stiffly beaten egg white.
Set in a cold place and serve cold.
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.
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Sugar + eggtop 21% of all pairsSmell alikemoderateCooked together122,807 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
- Stewed fruit
- Provides the main body, flavor and moisture of the souffle.
- Sugar
- Adds sweetness and helps stabilize the fruit mixture.
- Egg white
- Whipped to foam, it lightens the mixture and gives the souffle its airy structure.
The step that matters
Folding in the stiffly beaten egg white. Folding gently keeps the air bubbles in the whipped egg white. Stirring vigorously deflates the foam, leaving a dense, heavy souffle instead of a light one.
“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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