Name: Blackcurrant Sorbet
Ingredients: 50 ml boiling water; 50 g icing sugar; 1 tsp gelatine; 250 ml blackcurrant juice; 250 ml whipping cream; 2 egg whites

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 ↓

Blackcurrant Sorbet

Time1 to 1½ hour

Ingredients

Directions

Make the base

Stir water, icing sugar and gelatine together until all is dissolved.
Add the blackcurrant juice and pour the mix into a mold.

Freeze and fold

Put in a freezer (-18°C) for 1 to 1½ hour.
Whip the cream until stiff.
Whip the egg whites until stiff.
Fold both in carefully.
Put the sorbét back into the freezer for about 2 hours, until frozen.
Make sure that you stir it after about one hour.

Nutrition, whole recipe (rough)

178Calories

7 gProtein

11 gFat

14 gCarbs

Counts 3 of 5 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 3 portions

Ingredient	Portion assumed	kcal
Egg	1 large egg (50g)	78
Cream	1 tbsp (15ml) heavy	51
Sugar	1 tbsp (12.5g) granulated	49
Water	not in our table	0
Blackcurrant	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

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.

Sugar + creamtop 9% of all pairs

Smell alikemoderate

Cooked together43,450 recipes

Shared aroma: 2,3-butanedione (butter, sweet).
Sugar + eggtop 21% of all pairs

Smell alikemoderate

Cooked together122,807 recipes

Shared aroma: 2-nonenal (fatty, green).
Cream + eggtop 24% of all pairs

Smell alikelow

Cooked together42,166 recipes

Shared aroma: acetic acid (sour, vinegar).

Cream and egg barely smell alike, yet cooks put them together in 42,166 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Gelatine: Helps the mixture set smoothly and keeps the sorbet from freezing into hard ice.
Egg whites: Whipped to stiff foam, they add airiness and a light, lifted texture.
Whipping cream: Whipped into the mix, it adds richness and a creamy, smooth mouthfeel.
Icing sugar: Dissolves easily and adds sweetness while softening the icy texture.

The step that matters

Fold both in carefully. Folding keeps the air in the whipped cream and egg whites; vigorous stirring would deflate them and make the sorbet dense.

“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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Blackcurrant Sorbet