Skip to main content
Dessert

Iced Souffle

A chilled dessert made from egg yolks, clarified sugar, whipped cream, rum, and served with biscuit powder.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

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 ↓

Iced Souffle

Ingredients

Directions

Make the base

  1. In a saucepan, mix the egg yolks with the clarified sugar.

  2. Whisk over low heat until the mixture nearly boils, then remove from heat immediately.

  3. Continue whisking until the mixture is nearly cold.

  4. Fold in the whipped double cream and rum or curaçao.

Prepare and freeze

  1. Prepare a souffle dish by placing it on ice to chill thoroughly.

  2. Wrap a band of paper around the dish, about 2 inches above the rim.

  3. Pour the mixture into the dish, filling it nearly to the top of the paper.

  4. Cover the dish completely and embed it in ice and salt.

  5. Freeze for about 2 hours.

Serve

  1. Remove the paper, sprinkle biscuit powder on top, and 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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  2. Sugar + rumtop 14% of all pairs
    Smell alikelow
    Cooked together2,908 recipes

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

  3. Cream + biscuittop 15% of all pairs
    Smell alikemoderate
    Cooked together1,235 recipes

    Shared aroma: octanal (fat, soap).

  4. Sugar + biscuittop 17% of all pairs
    Smell alikemoderate
    Cooked together1,874 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

  5. Cream + rumtop 18% of all pairs
    Smell alikelow
    Cooked together842 recipes

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

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

What each ingredient does

Egg yolks
Thicken the base and add richness as they gently cook over low heat.
Double cream
Adds fat and whipped air, giving the frozen soufflé a light, creamy texture.
Clarified sugar
Sweetens the base and helps keep the frozen mixture soft rather than hard.
Rum or curaçao
Adds aroma and flavour, and lowers the freezing point so the dessert stays scoopable.

The step that matters

Whisk over low heat until the mixture nearly boils, then remove from heat immediately. Egg yolks thicken into a custard at gentle heat but scramble if overheated. Removing the pan at the right moment keeps the base smooth before it is cooled and folded with cream.

“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.

You might also like

Baking Powder BiscuitBaking Powder Biscuit119 recipesSour Milk BiscuitSour Milk Biscuit27 recipesButter BiscuitButter Biscuit8 recipesBiscuit PuddingBiscuit Pudding7 recipes