Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓
Strawberry Bavarian Cream
Ingredients
Directions
Make the strawberry base
Mash the hulled strawberries in a basin with the powdered sugar.
Rub the mixture through a sieve.
Set and serve
Mix the strawberry puree with the whipped cream and clarified isinglass or gelatine.
Pour the mixture into a lightly oiled mold.
Set the mold in rough ice until the cream is firm.
Turn out the Bavarian cream onto a dish.
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.
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Sugar + creamtop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Strawberries
- Provide the main flavour and colour, and moisture for the cream base.
- Whipped cream
- Adds richness and a light, airy texture to the set cream.
- Isinglass or gelatine
- Sets the liquid cream so it holds its shape when turned out.
- Powdered sugar
- Sweetens the strawberry puree and dissolves easily into it.
The step that matters
Adding the gelatine or isinglass to the cream. Gelatine must be fully dissolved and evenly mixed before chilling, or the cream sets in lumps or stays soft. Cooling it in rough ice helps the mixture set firmly without the cream separating.
“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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