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Strawberry Bavarian Cream

A chilled dessert of strawberries mixed with whipped cream and clarified isinglass or gelatin.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cream and gelatin match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 1,628 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Strawberry Bavarian Cream

Ingredients

Directions

Prepare the strawberry base

  1. Bruise the hulled strawberries in a basin with the powdered sugar.

  2. Rub the mixture through a sieve.

Set and serve

  1. Mix the strained strawberries with the whipped cream and clarified isinglass or gelatin.

  2. Pour the mixture into a greased mold.

  3. Chill in rough ice until firm.

  4. Turn out onto a dish to serve.

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. Cream + gelatintop 7% of all pairs
    Smell alikestrong
    Cooked together1,628 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Sugar + gelatintop 7% of all pairs
    Smell alikemoderate
    Cooked together2,778 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked 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 fruit body, with sugar sweetening the purée.
Whipped cream
Adds fat and air, giving the cream a light, smooth texture.
Isinglass or gelatin
Sets the mixture so it holds its shape when turned out.

The step that matters

Rub the mixture through a sieve. Pressing the bruised berries through a sieve removes seeds and fibrous pulp, leaving a smooth purée that gives a silky set and even texture in the finished cream.

“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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