IllustrationWhy it works: Coffee and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and 2,339 recipes mention both. Both carry 2-heptanol, which smells bitter, floral. The science ↓
The recipe
Ingredients
Contains: egg, milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)
Also mentioned in the method: nuts
Directions
Prepare
Pour boiling water over coffee and leave to brew.
Soak gelatin in water.
Make the custard
Whip yolks with sugar.
Strain coffee extract and add it to yolks, stir carefully and let it get dense on a double boiler.
Add swollen gelatin and vanilla to the mixture and stir thoroughly.
Set and serve
Cool down, whip cream, add cooled mixture to it, stir and arrange in molds.
Decorate with nuts and the rest of whipped cream.
Serve with coffee.
This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.
Steps grouped into stages for easier reading; the method is the source's own.
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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.
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Coffee + creamtop 8% of all pairsAroma overlaplowMentioned together2,339 recipes
Shared aroma: 2-heptanol (bitter, floral).
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Gelatin + creamtop 4% of all pairsAroma overlapstrongMentioned together1,628 recipes
Shared aroma: acetic acid (sour, vinegar).
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Gelatin + sugartop 5% of all pairsAroma overlapmoderateMentioned together2,778 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Cream + sugartop 5% of all pairsAroma overlapmoderateMentioned together43,437 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
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Coffee + sugartop 8% of all pairsAroma overlapmoderateMentioned together4,344 recipes
Shared aroma: beta-damascenone (apple, rose).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Egg yolks
- Thicken the custard as they gently cook and give it a rich, creamy structure.
- Gelatin
- Sets the custard so it holds its shape when unmolded.
- Cream
- Adds richness and a light, airy texture when whipped into the mixture.
- Sugar
- Sweetens the custard and balances the bitterness of the coffee.
- Ground coffee
- Provides the main coffee flavor and aroma of the dessert.
The step that matters
Thickening the yolk and coffee mixture on the double boiler. Egg yolks thicken gently at moderate heat, but overheating makes them curdle or scramble. Keep the water below a hard simmer and stir steadily so the custard becomes dense and smooth before the gelatin is added.
“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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