Skip to main content
Dessert

Cherry Souffle

A steamed dessert made with cherries, cherry syrup, flour, egg yolks, lemon juice, and beaten egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Cherry and lemon are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 1,301 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Cherry Souffle

Ingredients

Directions

Prepare the mold

  1. Butter a soufflé mold and decorate it with the cherries.

Make the base

  1. Mix the flour with a little cold cherry syrup and stir into the hot syrup until it thickens.

  2. Beat the yolks of the eggs and stir them into the mixture along with the lemon juice.

  3. Remove from the stove and fold in the beaten egg whites.

Steam and serve

  1. Turn the mixture into the mold and steam for 1 hour and 15 minutes.

  2. Let it stand in the mold for a few minutes before turning out.

  3. Serve with sweetened and flavored whipped cream or hot cherry juice.

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. Cherry + lemontop 10% of all pairs
    Smell alikemoderate
    Cooked together1,301 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Lemon + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. Flour + cherrytop 16% of all pairs
    Smell alikemoderate
    Cooked together1,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

Egg whites
Beaten stiffly, they trap air and give the souffle its light, risen structure.
Egg yolks
Enrich the base and help set the mixture into a tender, custard-like texture.
Flour
Thickens the hot cherry syrup into a stable base that holds the whites' air.
Cherry syrup
Provides the liquid and sweetness that flavor and moisten the souffle base.
Lemon juice
Adds acidity that brightens the cherry flavor and balances the sweetness.

The step that matters

Fold in the egg whites gently. Folding keeps the air beaten into the whites intact. Stirring or deflating them makes the souffle dense and flat instead of light and risen.

Swap the cherry

How well each one fits the dish's main ingredients (flour, syrup, egg, lemon, butter):

  1. Raisinfits better
  2. Vanillafits better
  3. Blueberryfits about as well
  4. Cherrythe original

Fit is the average pairing score against flour, syrup, egg, lemon, butter. 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.

You might also like

Lemon CakeLemon Cake228 recipesLemon IceLemon Ice147 recipesCherry PuddingCherry Pudding108 recipesLemon SherbetLemon Sherbet103 recipes