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Dessert

Imitation Souffle Iced a LA Londonderry

A chilled dessert made from syrup, egg yolks, strawberry juice, liqueur, salt, and whipped cream, folded into a soufflé.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Syrup and cream are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 1,964 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Imitation Souffle Iced a LA Londonderry

Ingredients

Directions

Make the batter

  1. Mix the syrup with the egg yolks.

  2. Strain into a warmed copper bowl.

  3. Add the liqueur, strawberry juice, and salt.

  4. Whisk the mixture in hot water until it becomes a creamy batter and feels tepid, about 10 minutes.

  5. Incorporate the whipped cream gently.

Set and serve

  1. Pour the mixture into a soufflé case lined with a wide band of cartridge paper.

  2. Ensure the band allows the soufflé to rise 1½ inches above the edge.

  3. Remove the band before serving.

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. Syrup + creamtop 12% of all pairs
    Smell alikemoderate
    Cooked together1,964 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Strawberry + creamtop 14% of all pairs
    Smell alikelow
    Cooked together1,525 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Syrup + strawberrytop 19% of all pairs
    Smell alikelow
    Cooked together332 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Egg + strawberrytop 29% of all pairs
    Smell alikelow
    Cooked together1,509 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Egg and cream barely smell alike, yet cooks put them together in 42,166 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 yolks
Emulsify and thicken the batter, giving it a rich, creamy structure when whisked.
Syrup
Provides sweetness and body to the batter, helping it hold a soft, stable texture.
Double cream, whipped
Adds air and fat, creating a light, airy texture in the frozen soufflé.
Strawberry juice
Adds fruit flavour and acidity, moistening the batter.

The step that matters

Whisk the mixture in hot water until tepid. Gently warming the yolk mixture while whisking thickens it into a stable, creamy batter. Overheating can scramble the yolks, and under-whisking leaves it loose, so the folded cream will not hold its air.

Swap the strawberry

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

  1. Vanillafits better
  2. Strawberrythe original
  3. Raspberryfits about as well
  4. Raisinfits about as well

Fit is the average pairing score against syrup, egg, cream. 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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