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Dessert

Fruit Souffle

A chilled dessert made from stewed fruit, sugar, and beaten egg white.

From an old cookbook · modernised transcription
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Why it works: Sugar and egg are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Fruit Souffle

Ingredients

Directions

Prepare the fruit

  1. Cook the fruit until very tender.

  2. Strain through a coarse strainer.

Make the soufflé

  1. Add sugar and flavoring; cool the mixture.

  2. Fold in the stiffly beaten egg white.

Chill and serve

  1. Set in a cold place and serve cold.

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

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

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

What each ingredient does

Stewed fruit
Supplies most of the body, moisture and main flavor of the dish.
Sugar
Sweetens the mixture and helps steady the whipped egg white.
Egg white
Whipped into foam, it gives the soufflé its light, airy structure.

The step that matters

Fold in the stiffly beaten egg white. Folding gently keeps the air trapped in the whipped egg white. Stirring hard or adding the egg white to a warm mixture deflates the foam, so the soufflé loses its lift.

“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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