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Dessert

Cijvret Puffs

A chilled dessert of claret, rich cream, and sugar, topped with froth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 ↓

Cijvret Puffs

Ingredients

Directions

Make the mixture

  1. Mix the claret and rich cream together in a bowl.

  2. Sweeten the mixture with pounded loaf sugar to taste.

  3. Let it stand overnight.

Make the froth

  1. Whisk the mixture to a froth.

  2. Remove the froth as it rises.

  3. Place the froth on the back of a sieve to drain.

  4. Heap the froth onto a serving dish.

Serve

  1. Sweeten some additional rich cream.

  2. Pour the sweetened cream around the froth to make it float.

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. Red wine + creamtop 28% of all pairs
    Smell alikelow
    Cooked together257 recipes

    Shared aroma: gamma-decalactone (peach, creamy).

  3. Red wine + sugartop 32% of all pairs
    Smell alikelow
    Cooked together864 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

What each ingredient does

Claret
Provides the wine flavour and colour, and its acidity balances the sweetness.
Rich cream
Adds fat and body, and whisks into a froth that holds its shape.
Pounded loaf sugar
Sweetens the mixture and helps stabilise the froth.

The step that matters

Remove the froth as it rises. Whisked froth collapses quickly once it stops rising, so it should be lifted off promptly while it is still light and airy. Leaving it too long lets the liquid drain back and the foam break down.

“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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