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Dessert

Iced Champagne Sauce

A chilled sauce made from egg, cream, sugar, champagne, ice, and salt, served with ice puddings or warm sweets.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Iced Champagne Sauce

Ingredients

Directions

Make the mixture

  1. In a pan, break the egg and add cream and sugar.

  2. Pour in the champagne.

Freeze and serve

  1. Surround the pan with broken ice and freezing salt.

  2. Whip the mixture quickly until it freezes.

  3. Serve with ice puddings or warm with hot sweets.

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

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

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

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

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

    Shared aroma: acetic acid (sour, vinegar).

  4. Sugar + champagnetop 25% of all pairs
    Smell alikelow
    Cooked together424 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Cream + champagnetop 27% of all pairs
    Smell alikelow
    Cooked together83 recipes

    Shared aroma: 2-heptanol (bitter, floral).

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
Adds body and richness, helping the mixture hold its whipped texture.
Cream
Adds fat, giving a smoother and creamier texture.
Champagne
Provides the liquid base and a bright, acidic aroma.
Sugar
Sweetens the mixture and softens the texture of the frozen result.

The step that matters

Whip quickly while the pan sits in ice and salt. The salt lowers the ice's melting point, so the surrounding brine chills the mixture faster than ice alone. Constant whipping breaks up forming ice crystals, keeping the texture smooth rather than icy.

“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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