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Dessert

Iced Souffle with Maraschino

A chilled dessert made from egg yolks, syrup, Maraschino, and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Syrup and cream are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 1,964 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Iced Souffle with Maraschino

Ingredients

Directions

Make the mixture

  1. Break the eggs into a bowl and whisk well.

  2. Add the syrup and Maraschino, then whisk over hot water until it resembles sponge cake mixture.

  3. Whisk on ice until cold, then gently stir in the whipped cream.

Fill the mold

  1. Wrap a stiff paper band around a souffle mold and pour in the mixture, filling it about 1 inch above the paper.

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

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Syrup + eggtop 32% of all pairs
    Smell alikelow
    Cooked together2,995 recipes

Egg and cream 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

Egg yolks
Provide richness and structure as they whisk and thicken into a foam.
Whipped cream
Adds air and a light, creamy texture to the frozen soufflé.
Syrup
Adds sweetness and helps keep the frozen texture soft.

The step that matters

Whisking over hot water. Whisking the eggs and syrup over gentle heat thickens and aerates them into a foam like sponge cake batter. If the water is too hot, the eggs can scramble, so the mixture must be kept warm, not cooked hard.

“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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