Skip to main content
Dessert

Strawberry Ice Pudding

A chilled strawberry purée thickened with isinglass, served in a mold and decorated with blanched almonds.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Sugar and almond are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 15,679 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓

Strawberry Ice Pudding

Ingredients

Directions

Make the purée

  1. Pick the strawberries and place them in a bowl with the powdered sugar.

  2. Let them sit for a few minutes.

  3. Pass the mixture through a sieve to create a purée.

  4. Melt the isinglass in the water. Let it cool.

  5. Strain it into the purée, stirring constantly to mix.

Mold and chill

  1. Prepare a plain mold, decorating it with blanched almonds if desired.

  2. Fill the mold with the purée.

  3. Place the mold on ice. Cover it with a lid, and then with more ice.

  4. Let it chill for two hours.

  5. Carefully turn out the pudding when ready.

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 + almondtop 18% of all pairs
    Smell alikemoderate
    Cooked together15,679 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

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

What each ingredient does

Strawberries
Provide the main flavour and fruit body of the pudding.
Powdered sugar
Sweetens the purée and helps draw juice out of the strawberries.
Isinglass
Gelatin-like setting agent that firms the purée as it chills.
Water
Dissolves the isinglass so it can mix evenly into the purée.

The step that matters

Stirring the cooled isinglass into the purée. If the isinglass is still hot or is added in lumps, it can clump or set unevenly. Cooling it slightly and stirring constantly distributes the setting agent evenly so the pudding holds its shape when turned out.

“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.

You might also like

Almond Sponge CakeAlmond Sponge Cake26 recipesAlmond CustardAlmond Custard22 recipesAlmond WafersAlmond Wafers22 recipesCoconut Almond CakeCoconut Almond Cake17 recipes