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Dessert

Strawberry Ice Pudding

A chilled strawberry puree set with isinglass, served in a mold and cooled on ice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sugar and almond are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 15,679 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓

Strawberry Ice Pudding

Ingredients

Directions

Prepare the puree

  1. Pick the strawberries and place them in a bowl with the sugar for a few minutes.

  2. Pass the strawberries through a sieve to make a puree.

Add the isinglass

  1. Melt the isinglass in the water and let the melted isinglass cool.

  2. Strain the cooled isinglass into the puree, stirring constantly.

Set and serve

  1. Decorate a plain mold with blanched almonds.

  2. Fill the mold with the puree.

  3. Place the mold on ice.

  4. Cover the top with a lid and then with ice, letting it sit for 2 hours before serving.

  5. Be careful when turning it out, and make sure the water is cold before adding it.

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 + almondtop 18% of all pairs
    Smell alikemoderate
    Cooked together15,679 recipes

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

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

What each ingredient does

Strawberries
Provide the main flavor and bulk of the puree.
Pounded loaf sugar
Adds sweetness and softens the texture of the frozen pudding by lowering its freezing point.
Isinglass
Acts as a setting agent that gives the puree enough body to hold its shape when turned out.

The step that matters

Stirring the isinglass into the puree. Isinglass must be cooled and then stirred in constantly so it spreads evenly. If it is added unevenly or while still warm, it can clump or set in streaks, and the pudding will not hold a uniform texture.

“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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