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Dessert

Macaroon Cream Dessert

A chilled dessert made from gelatin, custard, macaroons, and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Macaroon Cream Dessert

Ingredients

Directions

Prepare the gelatin and custard

  1. Soak gelatin in cold water.

  2. Make a custard with scalded milk, egg yolks, sugar, and salt.

  3. Add soaked gelatin to the custard.

  4. Strain the mixture until the gelatin is dissolved.

  5. Cool the mixture.

Set and serve

  1. Stir in pounded macaroons and vanilla until it thickens.

  2. Fold in beaten egg whites until combined.

  3. Pour the mixture into a mold.

  4. Refrigerate until set.

  5. Serve cold with whipped cream.

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. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Gelatin + creamtop 7% of all pairs
    Smell alikestrong
    Cooked together1,628 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Gelatin + sugartop 7% of all pairs
    Smell alikemoderate
    Cooked together2,778 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

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

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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

Gelatin
Sets the cooled mixture into a firm, sliceable cream.
Egg yolks
Thicken the custard and add richness to the cream.
Egg whites
Beaten and folded in to lighten the texture and add airiness.
Pounded macaroons
Add almond flavour and body to the cream.
Milk
Forms the liquid base of the custard.

The step that matters

Strain the mixture until the gelatin is dissolved. Undissolved gelatin leaves rubbery specks and uneven setting. Gelatin must be fully dissolved into the warm custard before cooling, or the cream will set unevenly.

“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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