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Dessert

Coffee Sauce for Cream Ice

A thick coffee-based sauce made with coffee, water, sugar, egg yolks, and gelatin, used as a topping for cream ice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Coffee and sugar are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 4,344 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Coffee Sauce for Cream Ice

Ingredients

Directions

Make the coffee base

  1. Pour boiling water over the coffee and let it stand until clear.

  2. Strain the coffee into a saucepan.

Make the sauce

  1. Beat the egg yolks and sugar together.

  2. Dissolve the gelatin in a small amount of cold water and add it to the coffee.

  3. Stir and cook slowly until the mixture thickens to the consistency of thick cream.

  4. Strain the sauce and serve it separately when completely cold.

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. Coffee + sugartop 17% of all pairs
    Smell alikelow
    Cooked together4,344 recipes

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

  2. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Coffee + eggtop 29% of all pairs
    Smell alikelow
    Cooked together3,239 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Egg yolks
Thicken the sauce as they cook and add richness to its texture.
Gelatine
Sets the sauce to a light body as it cools.
Castor sugar
Sweetens the sauce and helps balance the bitterness of the coffee.

The step that matters

Cooking the mixture slowly until it thickens. Egg yolks can curdle or scramble if heated too fast. Gentle heat lets them thicken the sauce smoothly while the gelatine stays evenly distributed.

“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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