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Dessert

Imitation Souffle Iced a LA Charles Kean

A chilled dessert made from syrup, raspberry juice, lemon, maraschino, egg yolks, chocolate drops, and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Raspberry and lemon are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 1,109 recipes. Both carry alpha-pinene, which smells pine, turpentine. The science ↓

Imitation Souffle Iced a LA Charles Kean

Ingredients

Directions

Make the base

  1. Mix the syrup and egg yolks, then strain into a warmed bowl.

  2. Add raspberry juice.

  3. Add lemon juice.

  4. Add maraschino liqueur.

  5. Whisk until creamy.

  6. Whisk over hot water for 10 more minutes.

Add the flavourings and cream

  1. Fold in chocolate drops.

  2. Fold in whipped cream.

Freeze and serve

  1. Lightly fill a mold.

  2. Place the mold in a tub of crushed ice and salt.

  3. After 2 hours, remove from the mold.

  4. Take off the paper band.

  5. Cover with powdered baked savoy biscuit.

  6. Serve immediately.

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. Raspberry + lemontop 8% of all pairs
    Smell alikemoderate
    Cooked together1,109 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  2. Chocolate + creamtop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

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

  3. Raspberry + chocolatetop 12% of all pairs
    Smell alikemoderate
    Cooked together457 recipes

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

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

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Syrup + chocolatetop 15% of all pairs
    Smell alikelow
    Cooked together1,239 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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 base, giving the souffle its rich, creamy structure.
Double cream
Whipped, it adds air and a light, smooth texture to the frozen souffle.
Syrup
Sweetens the base and, at this strength, helps keep the frozen souffle soft.
Raspberry juice
Supplies the main fruit flavour and liquid to the base.
Maraschino liqueur
Adds aroma and a sweet, cherry-like flavour to the base.

The step that matters

Whisk over hot water for 10 more minutes. Gentle heat lets the egg yolks thicken the base without scrambling. Too much heat curdles the eggs, while too little leaves the base too thin to hold air from the cream.

Swap the lemon

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

  1. Vanillafits better
  2. Strawberryfits better
  3. Peachfits better
  4. Lemonthe original

Fit is the average pairing score against syrup, raspberry, egg, chocolate, 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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