Why it works: Orange and tea work together. They rank in the top 9% of all ingredient pairs, and 333 recipes mention both. Both carry 3-hexenal, which smells apple, fruity. The science ↓
Orange Jelly
Ingredients
Directions
Prepare
Dissolve the gelatin in warm milk.
Rub the sugar over the orange rind to flavor it, then place in a bowl.
Squeeze the juice of 2 oranges over the sugar.
Make the jelly
Add 1 tablespoon of sugar and the egg yolk, then beat well.
Strain in the dissolved gelatin and fold in the whipped cream.
Mould in a timbale form and refrigerate until set.
Serve
Serve in paper cups, garnished with a bit of foliage.
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 aroma chemistry they share, and how many recipes mention both.
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Orange + teatop 9% of all pairsAroma overlapmoderateMentioned together333 recipes
Shared aroma: 3-hexenal (apple, fruity).
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Sugar + creamtop 9% of all pairsAroma overlapmoderateMentioned together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
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Milk + teatop 11% of all pairsAroma overlapmoderateMentioned together738 recipes
Shared aroma: 4-heptenal (creamy, biscuit).
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Milk + orangetop 15% of all pairsAroma overlapmoderateMentioned together4,696 recipes
Shared aroma: 1-octen-3-one (mushroom, metallic).
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Milk + creamtop 18% of all pairsAroma overlapmoderateMentioned together29,399 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Gelatin
- Sets the mixture so it holds its shape when chilled.
- Whipped cream
- Adds lightness and a soft, creamy texture to the set jelly.
- Orange juice
- Provides the main citrus flavor and a bright acidity.
- Egg yolk
- Adds richness and body to the mixture.
- Sugar
- Sweetens the jelly and balances the acidity of the orange.
- Milk
- Carries the gelatin and adds softness and richness.
The step that matters
Fold the gelatin into the whipped cream. Gelatin must be fully dissolved and only warm, not hot. If it is too hot it can deflate the whipped cream, and if it is already setting it forms lumps instead of blending smoothly.
“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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