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Dessert

Floating Island

A chilled cream dessert with fruit jelly foam and apple pulp.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Floating Island

Why it works: Lemon and orange match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,634 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Floating Island

Ingredients

Directions

Make the base

  1. Mix the cream, raisin wine, lemon juice, orange-flower water, and sugar in a dish.

  2. Top the mixture with a froth made from raspberry or currant jelly.

Make the froth

  1. Scald a sharp apple and pulp it through a sieve.

  2. Beat the egg whites with sugar and a spoonful of orange-flower water.

  3. Gradually mix in the apple pulp and beat until frothy.

Serve

  1. Serve the froth on raspberry cream or custard.

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.

Photo for illustrative purposes only · Contact us to use it

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. Lemon + orangetop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

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

  2. Lemon + raspberrytop 8% of all pairs
    Smell alikemoderate
    Cooked together1,109 recipes

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

  3. Orange + raspberrytop 8% of all pairs
    Smell alikemoderate
    Cooked together521 recipes

    Shared aroma: damascenone (apple, rose).

  4. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  5. Raisin + orangetop 13% of all pairs
    Smell alikemoderate
    Cooked together1,684 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

What each ingredient does

Egg whites
Whipped into a foam that gives the dessert its light, airy topping.
Thin cream
Forms the rich, smooth base that the froth sits on.
Raisin wine
Adds fruity, aromatic flavor to the cream base.
Lemon juice
Adds a touch of acidity that brightens the sweet cream.
Raspberry or currant jelly
Supplies sweetness and fruit flavor to the froth topping.

The step that matters

Beat the egg whites with sugar and orange-flower water. Egg white proteins unfold and trap air as they are beaten, forming a foam that holds its shape. Any trace of yolk or grease prevents the whites from whipping, and sugar helps stabilise the foam.

Swap the raisin

How well each one fits the dish's main ingredients (cream, wine, lemon, orange, sugar, raspberry, egg):

  1. Vanillafits better
  2. Blackberryfits better
  3. Peachfits better
  4. Raisinthe original

Fit is the average pairing score against cream, wine, lemon, orange, sugar, raspberry, egg. 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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