Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓
Maple Mousse
Ingredients
Directions
Finely pound the maple sugar and dissolve it in 1/2 gallon of whipping cream.
When the mixture is almost frozen, add another 1/2 gallon of well whipped whipping cream and mix to finish.
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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Sugar + creamtop 9% of all pairsSmell alikemoderateCooked 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
- Canadian maple sugar
- Provides sweetness and maple flavour, and dissolves into the cream to sweeten the mousse.
- Whipping cream
- Supplies fat and air-holding structure, giving the mousse its rich, light, creamy body.
The step that matters
Adding the whipped cream to the nearly frozen base. The base must be almost frozen but still soft so the second batch of whipped cream folds in evenly. If it is fully frozen or too warm, the cream will not blend smoothly and the airiness will be lost.
“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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