Why it works: Apricot and cream are a kitchen classic. They rank in the top 25% of all ingredient pairs, and cooks put them together in 1,116 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓
Iced Pudding a LA Victoria
Ingredients
Directions
Prepare the ice
Freeze the Plombieres cream ice until stiff.
Add the dried fruits and whipped cream to the ice.
Mould and decorate
Mould the ice into a melon shape.
Sprinkle the exterior with chopped almonds and pistachios.
Garnish the top and base with small fancy fruit-shaped ices.
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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Apricot + creamtop 25% of all pairsSmell alikelowCooked together1,116 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
- Plombieres ice
- Forms the frozen base that sets firm enough to be moulded into shape.
- Double cream
- Whipped in, it adds lightness and a smooth, creamy softness to the frozen mixture.
- Dried apricots
- Add concentrated sweetness and a chewy texture in the frozen ice.
- Dried cherries
- Add tart-sweet flavour and a chewy texture in the frozen ice.
The step that matters
Freezing until stiff before moulding. The ice must be frozen firm enough to hold its shape when moulded. If it is too soft, the melon shape will slump and the fruit will sink unevenly. Ice that is too hard is difficult to shape, so the cream should be firm but still workable.
“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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