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Dessert

Iced Coffee Creams

A chilled custard made with eggs, sugar, maraschino syrup, coffee, gelatin, and heavy cream, topped with whipped cream and coconut.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Sugar and syrup match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 5,842 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Iced Coffee Creams

Ingredients

Directions

Make the custard base

  1. In a double saucepan, whip the eggs with the caster sugar and maraschino syrup until just warm.

  2. Continue whipping until the mixture cools down.

  3. Heat the strong coffee and dissolve the gelatine in it.

  4. Strain the coffee mixture into the egg mixture and whip together.

Set and serve

  1. When nearly cold, fold in the stiffly whipped cream.

  2. Pour into custard glasses and refrigerate.

  3. Before serving, top with a rose of pink whipped cream and garnish with green coconut.

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 + syruptop 6% of all pairs
    Smell alikestrong
    Cooked together5,842 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

  3. Syrup + creamtop 12% of all pairs
    Smell alikemoderate
    Cooked together1,964 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Syrup + coffeetop 15% of all pairs
    Smell alikelow
    Cooked together318 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Coffee + creamtop 17% of all pairs
    Smell alikelow
    Cooked together2,339 recipes

    Shared aroma: 2-heptanol (bitter, floral).

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

What each ingredient does

Eggs
Whipped with heat to build a light, airy, custard-like structure.
Gelatine
Sets the coffee mixture so the cream holds its shape when chilled.
Heavy cream
Adds richness and a light, mousse-like texture when folded in.
Caster sugar
Sweetens the mixture and helps the eggs whip to a stable foam.
Strong coffee
Provides the main coffee flavour and liquid that the gelatine dissolves into.

The step that matters

Strain the coffee mixture into the egg mixture and whip together. The gelatine must be fully dissolved and the coffee warm but not hot enough to deflate the egg foam. Adding it too hot can collapse the whipped eggs, while adding it cold lets the gelatine set in lumps before it is evenly mixed.

Swap the coconut

How well each one fits the dish's main ingredients (egg, sugar, syrup, coffee, cream):

  1. Vanillafits better
  2. Raisinfits better
  3. Strawberryfits better
  4. Coconutthe original

Fit is the average pairing score against egg, sugar, syrup, coffee, cream. Candidates are from the same food group and used in at least 100 recipes.

“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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