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Dessert

Mabshmallow Souffle

A light, airy dessert made from gelatin, egg whites, sugar, and chocolate, folded into a souffle and served in slices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sugar and chocolate are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 15,404 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Mabshmallow Souffle

Ingredients

Directions

Prepare the gelatine

  1. Soak the gelatine in ½ cup cold water.

  2. Dissolve the soaked gelatine in 1 cup boiling water.

Make the mixture

  1. Beat the egg whites until stiff, then gradually add the sugar.

  2. Fold in the dissolved gelatine.

  3. Divide the mixture into three parts: color one part pink, mix chocolate into another part, and leave the last part white.

Layer and serve

  1. Layer the mixtures in a square, deep pan: pink, white, and chocolate.

  2. Cut into slices and serve with whipped cream.

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 + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  3. Egg + chocolatetop 24% of all pairs
    Smell alikemoderate
    Cooked together11,448 recipes

    Shared aroma: 2-heptenal (green).

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

What each ingredient does

Gelatine
Sets the foam so the souffle holds its shape when sliced.
Egg whites
Whipped into foam that gives the souffle its light, airy structure.
Sugar
Sweetens the mixture and helps stabilize the beaten egg white foam.
Chocolate
Adds chocolate flavor and a brown color to one of the layers.

The step that matters

Fold in the dissolved gelatine. Beaten egg whites trap air that gives the souffle its lightness. Folding gently keeps that air in, while stirring hard deflates the foam and makes the set mixture dense.

“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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