Skip to main content
Dessert

Imitation Souffle Iced a LA Londonderry

A chilled souffle made with syrup, egg yolks, strawberry juice, maraschino liqueur, salt, and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

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 base

  1. Mix the syrup with the egg yolks.

  2. Strain the mixture into a warmed copper bowl.

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

Whisk and finish

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

  2. Incorporate the whipped cream gently.

  3. Pour the mixture into a souffle case lined with a wide band of cartridge paper, allowing it to rise 1½ inches above the edge.

  4. 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
Enrich the mixture and give it a creamy, set structure when frozen.
Syrup
Sweetens the base and controls how firm the frozen souffle becomes.
Double cream
Adds richness and lightness, giving the souffle its airy texture.
Maraschino liqueur
Adds aroma and flavour to the base.
Strawberry juice
Adds fruit flavour and acidity to the base.

The step that matters

Whisking in hot water. The mixture must be whisked until it is creamy and tepid. Whisking warms the yolks gently so they thicken without scrambling, and trapping air keeps the frozen souffle light.

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.

You might also like

Strawberry Ice CreamStrawberry Ice Cream122 recipesStrawberry SherbetStrawberry Sherbet48 recipesStrawberry Water IceStrawberry Water Ice24 recipesOranges in SyrupOranges in Syrup9 recipes