Invalid's Charlotte Russe

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. Milk + vanillatop 5% of all pairs
   Smell alikemoderate
   Cooked together19,187 recipes

   Shared aroma: ethyl caproate (fruity, apple peel).

2. Gelatin + sugartop 7% of all pairs
   Smell alikemoderate
   Cooked together2,778 recipes

   Shared aroma: ethanol (alcoholic, ethereal).

3. Vanilla + sherrytop 8% of all pairs
   Smell alikemoderate
   Cooked together506 recipes

   Shared aroma: piperonal (bitter, coconut).

4. Sugar + vanillatop 8% of all pairs
   Smell alikelow
   Cooked together35,032 recipes

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

5. Milk + sherrytop 14% of all pairs
   Smell alikemoderate
   Cooked together1,479 recipes

   Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Gelatin

Sets the milk mixture into a firm, sliceable structure as it cools.

Egg whites

Whipped into the milk mixture to lighten its texture and add airy structure.

Rich milk

Forms the main body of the creamy filling and gives it richness.

Ladyfingers or sponge cake

Forms the lining that holds the filling and soaks up the sherry wine.

Sherry wine

Adds aroma and flavor to the soaked cake lining.

The step that matters