Why it works: Syrup and egg are a kitchen classic. They rank in the top 32% of all ingredient pairs, and cooks put them together in 2,995 recipes. The science ↓
Iced Souffle, with Maraschino
Ingredients
Directions
Make the soufflé
In an earthen basin, mix the clarified syrup, egg yolks, whole eggs, and maraschino until well combined.
Pour the mixture into a suitable mold and freeze until set.
Serve
Serve chilled, optionally garnished with fruit or whipped cream.
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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Syrup + eggtop 32% of all pairsSmell alikelowCooked together2,995 recipes
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Egg yolks
- Add richness and emulsify the mixture, giving the frozen soufflé a smooth, creamy texture.
- Whole eggs
- Add protein and body, helping the mixture set firmly when frozen.
- Clarified syrup
- Provides sweetness and, with the alcohol, keeps the frozen texture soft rather than rock-hard.
- Maraschino liqueur
- Adds aromatic cherry-almond flavour and alcohol, which lowers the freezing point and softens the set.
The step that matters
Freezing until set. Alcohol and sugar lower the freezing point, so the mixture stays softer than plain ice cream. Freezing too briefly leaves it runny; freezing too long makes it hard and icy. Check that it holds its shape before serving.
“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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