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Dessert

Swiss Cream, or Trifle

A chilled lemon-flavored cream trifle layered with macaroons and candied citron.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Lemon and cinnamon match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,950 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Swiss Cream, or Trifle

Ingredients

Directions

Make the cream

  1. Infuse the cream with the lemon rind and cinnamon, then strain.

  2. Mix 4 teaspoons of flour with a portion of the cream to form a thin batter.

  3. Add the sugar to the remaining cream and heat in a saucepan over medium heat until boiling.

  4. Stir in the flour mixture and simmer for 4-5 minutes, stirring constantly.

  5. Once cooled, mix in the strained lemon juice gradually.

Assemble and serve

  1. Layer macaroons in a glass dish.

  2. Pour in part of the cream.

  3. Add more macaroons.

  4. Top with the remaining cream.

  5. Garnish with thinly sliced candied citron.

  6. Prepare the dish a day in advance for best flavor.

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. Lemon + cinnamontop 7% of all pairs
    Smell alikestrong
    Cooked together7,950 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Flour + cinnamontop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  4. Sugar + cinnamontop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 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

Rich cream
Forms the body of the custard and gives the trifle its rich, smooth texture.
Sugar
Sweetens the custard and helps it thicken as it heats.
Fine flour
Thickens the cream into a custard when cooked with heat.
Macaroons
Soak up the cream as they sit, softening into the layers of the trifle.
Lemon juice
Adds acidity that brightens the sweet, rich custard.

The step that matters

Stir in the flour mixture and simmer. Flour thickens only when it is heated long enough with constant stirring. Stopping early or letting it sit can leave lumps or a thin custard, so keep stirring while it simmers.

Swap the lemon

How well each one fits the dish's main ingredients (cream, sugar, flour, cinnamon):

  1. Raisinfits better
  2. Vanillafits better
  3. Blueberryfits better
  4. Lemonthe original

Fit is the average pairing score against cream, sugar, flour, cinnamon. Candidates are from the same food group and used in at least 100 recipes.

“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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