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Dessert

Vol Au Vent a LA Franwise

A frozen fruit mixture of currants, cherries, raspberries, and strawberries served in a pastry shell.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: White currant and sugar work together. They rank in the top 29% of all ingredient pairs, and cooks put them together in 59 recipes. The science ↓

Vol Au Vent a LA Franwise

Ingredients

Directions

Prepare the fruit

  1. Wash and drain the fruits on a large sieve.

  2. In a large bowl, mix the fruits with the sugar sifted through a silk sieve.

Freeze

  1. Place the mixture in a freezing pan surrounded by ice and saltpeter.

  2. After one hour, stir the mixture, scraping the sides of the freezing pot.

  3. Repeat the stirring process twice, every 15 minutes.

  4. Stir the mixture again.

Serve

  1. Pour the mixture into a fine glazed vol-au-vent.

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. White currant + sugartop 29% of all pairs
    Smell alikelow
    Cooked together59 recipes

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

What each ingredient does

Sugar
Sweetens the fruit and lowers its freezing point, keeping the mixture softer when frozen.
Strawberries
Add fruit flavour and aroma to the frozen mixture.
Cherries
Add body, sweetness and juiciness to the frozen mixture.

The step that matters

Stirring the mixture during freezing. Stirring breaks up ice crystals as they form and keeps the mixture smooth rather than hard and icy. Scraping the sides of the pot keeps frozen fruit from sticking and building up, so the texture stays even throughout.

“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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