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Dessert

Neapolitan Cream

A layered cream dessert made with white, pink, and chocolate layers.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Cream and chocolate are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 5,466 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Neapolitan Cream

Ingredients

Directions

Divide and color

  1. Divide the French cream into three parts.

  2. Color one part pink with a few drops of cochineal syrup.

  3. Make the third part brown with grated chocolate.

Layer and shape

  1. Roll out the white cream to about ½ inch thick on a marble slab or pat it into a flat ball on a platter.

  2. Layer the pink cream on top of the white cream.

  3. Layer the brown chocolate cream on top.

  4. Press all layers together.

  5. Trim the edges smooth.

  6. Cut into slices or squares.

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 + chocolatetop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Cream + syruptop 12% of all pairs
    Smell alikemoderate
    Cooked together1,964 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Syrup + chocolatetop 15% of all pairs
    Smell alikelow
    Cooked together1,239 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

French cream
Forms the white, rich base layer and the body of the dish, holding its shape when pressed and cut.
Cochineal syrup
Adds the pink colour to one layer without changing its texture.
Grated chocolate
Adds brown colour and a mild chocolate flavour to the third layer.

“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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