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Dessert

Wine Ceeam

A gelatin dessert made with white wine, lemon rind and juice, sugar, cream, and optional orange peel.

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

Wine Ceeam

Ingredients

Directions

Make the base

  1. Dissolve gelatine in white wine.

  2. Add lemon rind, lemon juice, and white sugar.

  3. Simmer until mixed.

  4. Strain the mixture and let it cool, but do not let it congeal.

Finish

  1. Gently stir in cream until well combined.

  2. Add a little orange juice and peel for extra flavor, if desired.

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

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

  2. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  3. White wine + lemontop 11% of all pairs
    Smell alikemoderate
    Cooked together3,832 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  4. White wine + orangetop 14% of all pairs
    Smell alikemoderate
    Cooked together730 recipes

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

  5. White wine + creamtop 16% of all pairs
    Smell alikelow
    Cooked together1,760 recipes

    Shared aroma: gamma-decalactone (peach, creamy).

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

What each ingredient does

Gelatine
Sets the mixture to a soft, creamy body as it cools.
Cream
Adds richness and a smooth, creamy texture.
White sugar
Sweetens the dessert and balances the tart lemon.
Lemon juice
Adds acidity and bright citrus flavor that cuts the richness.
White wine
Adds liquid and a fruity, aromatic flavor to the base.

The step that matters

Let the mixture cool without congealing. Gelatine sets as it cools, so if the mixture is allowed to firm up before the cream is folded in, it will be lumpy and stiff instead of smooth. Cooling it just enough to stay pourable keeps the texture even when combined with the cream.

Swap the orange

The recipe marks orange as optional. How well each one fits the dish's main ingredients (white wine, lemon, sugar, cream):

  1. Orangethe original
  2. Vanillafits about as well
  3. Raspberryfits about as well
  4. Strawberryfits about as well

Fit is the average pairing score against white wine, lemon, sugar, 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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