Name: Bavarois Aux Abricots
Ingredients: 1 kg ripe apricots; 12 apricot kernels, finely ground; 300 g sugar; 40 g gelatin, melted

Why it works: Sugar and gelatin are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 2,778 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Bavarois Aux Abricots

Ingredients

1 kg ripe apricots
12 apricot kernels, finely ground
300 g sugar
40 g gelatin, melted

Directions

Pass the ripe apricots through a fine sieve.
Add the ground apricot kernels to the apricot puree.
Mix in the sugar and melted gelatin.
Follow the same finishing steps as for the Bavarois aux fraises.

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.

Sugar + gelatintop 7% of all pairs

Smell alikemoderate

Cooked together2,778 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Apricot + sugartop 18% of all pairs

Smell alikelow

Cooked together3,630 recipes

Shared aroma: 2-nonenal (fatty, green).
Apricot + gelatintop 20% of all pairs

Smell alikelow

Cooked together78 recipes

Shared aroma: beta-pinene (pine, resin).