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Dessert

Mock Ice Pudding

A chilled dessert made with gelatin, milk, sugar, egg, macaroons, ratafias, and crystallized fruits.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Mock Ice Pudding

Ingredients

Directions

Prepare the mould

  1. Garnish a mould with a few crystallized fruits of different colors.

  2. Fill the mould with alternate layers of macaroons and ratafias.

Make the custard

  1. Soak the gelatine in enough milk to cover it for about 10 minutes.

  2. Dissolve the gelatine slowly over low heat.

  3. Strain the gelatine into a custard made of the egg, sugar, and remaining boiling milk.

  4. Let the mixture cool.

Assemble

  1. Strain and pour into the prepared mould.

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. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  2. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

  3. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

Milk and sugar barely smell alike, yet cooks put them together in 77,875 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

Gelatine
Sets the liquid custard into a firm, sliceable pudding once chilled.
Egg
Thickens the milk custard and adds richness and structure to the pudding.
Milk
Forms the custard base that carries the gelatine and sets into the pudding.
Macaroons
Provide a crisp, sweet, almond-like texture between the layers.

The step that matters

Dissolve the gelatine slowly over low heat. Gelatine can be damaged or lose its setting power if overheated, and gentle heat dissolves it evenly so it sets smoothly throughout the pudding.

“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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