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Dessert

Swiss Cream, or Trifle

A layered dessert of cream, macaroons, lemon, and candied citron.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Lemon and cinnamon match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,950 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Swiss Cream, or Trifle

Ingredients

Directions

Make the cream

  1. Combine the cream, lemon rind, and bruised cinnamon stick in a saucepan.

  2. Heat over medium until boiling.

  3. Mix 4 teaspoons of flour with a small amount of the cream until smooth.

  4. Stir the flour mixture into the boiling cream.

  5. Simmer for 4-5 minutes, stirring constantly.

  6. Remove from heat and let cool.

  7. Strain the cooled mixture and mix in the juice of the lemons.

Assemble and chill

  1. Layer half of the macaroons in a glass dish.

  2. Pour half of the cream mixture over the macaroons.

  3. Add the remaining macaroons on top.

  4. Pour the rest of the cream over the macaroons.

  5. Garnish with thinly sliced candied citron.

  6. Refrigerate overnight before serving.

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. Lemon + cinnamontop 7% of all pairs
    Smell alikestrong
    Cooked together7,950 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Flour + cinnamontop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  4. Sugar + cinnamontop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 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

Rich cream
Forms the body of the custard and gives a rich, smooth texture.
All-purpose flour
Thickens the cream into a smooth custard when cooked to a boil.
Granulated sugar
Adds sweetness and balances the tartness of the lemon juice.
Lemons
Provide acidity and bright lemon flavor to the cream.
Macaroons
Soak up the cream as they sit, giving the trifle a soft, layered texture.

The step that matters

Cooking the flour mixture into the cream. Flour must be blended smooth with some cream first and then simmered while stirring constantly. Lumps won't disperse later, and the starch needs to cook through to thicken the custard properly and avoid a raw floury taste.

Swap the lemon

How well each one fits the dish's main ingredients (cream, flour, sugar, cinnamon):

  1. Raisinfits better
  2. Vanillafits better
  3. Blueberryfits better
  4. Lemonthe original

Fit is the average pairing score against cream, flour, sugar, cinnamon. 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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