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Dessert

Iced Souffle

A chilled dessert made by freezing a mixture of cream, eggs, and jam.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Cream and egg are a kitchen classic. They rank in the top 24% of all ingredient pairs, and cooks put them together in 42,166 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Iced Souffle

Ingredients

Directions

Whip and combine

  1. Beat the cream until stiff.

  2. Beat the egg whites until stiff.

  3. Mix jam with the egg yolks and sweeten to taste.

  4. Combine the cream, egg whites, and yolk mixture in a souffle tin.

Fill and freeze

  1. Line the tin with oiled paper, extending it 2 inches above the rim.

  2. Fill the tin with the mixture to the top of the paper.

  3. Pack the tin in ice and freeze until set.

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. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Cream and egg barely smell alike, yet cooks put them together in 42,166 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

Cream
Whipped into air-filled foam, it gives the frozen dessert a light, rich body.
Eggs
Whipped whites trap air for volume, while the yolks add richness and smooth texture.
Jam
Adds sweetness and fruity flavor to the mixture.

The step that matters

Beat the egg whites until stiff.. Egg white proteins unfold and trap air when whipped to stiff peaks. This foam gives the mixture lift, so it holds its height above the tin once frozen. Underbeaten whites make a weak foam, and overbeaten whites turn grainy and deflate when folded.

“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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