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Apricot Mousse

A gluten and dairy free dessert for the Summer.

By bbcgoodfood · From Open Recipes · 5 ingredients
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Why it works: Apricot and mint work together. They rank in the top 9% of all ingredient pairs, and 73 recipes mention both. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

The recipe

Serves 4

Ingredients

Contains: egg, milk (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcgoodfood. Recipe from Open Recipes.

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.

  1. Apricot + minttop 9% of all pairs
    Aroma overlapmoderate
    Mentioned together73 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Apricot + orangetop 4% of all pairs
    Aroma overlapstrong
    Mentioned together703 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  3. Orange + minttop 4% of all pairs
    Aroma overlapstrong
    Mentioned together548 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Coconut + milktop 4% of all pairs
    Aroma overlapstrong
    Mentioned together2,642 recipes

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

  5. Yogurt + minttop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together497 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

Flavor stand-ins for the mint

How well each one fits the dish's main ingredients (apricot, orange, coconut, milk, yogurt, egg):

  1. Cinnamonbetter flavor fit
  2. Gingerbetter flavor fit
  3. Corianderbetter flavor fit
  4. Mintthe original

Fit is the average pairing score against apricot, orange, coconut, milk, yogurt, egg. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).