Why it works: Cream and sugar 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 ↓
Fruit Mousse
Ingredients
Directions
Make the mousse
Whisk one pint of whipped cream.
Add one cup of pulverized sugar.
Add one can of fruit cut into dice.
Add one-quarter box of gelatin.
Freeze
Set mixture in cold to freeze, or pack in freezer.
It will freeze in about two hours.
Use peaches or pineapples for best results.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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. See the original page.
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.
-
Cream + sugartop 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
- Whipped cream
- Whipped air bubbles give the mousse its light, airy structure.
- Pulverized sugar
- Adds sweetness and dissolves easily into the cream.
- Fruit (in the method)
- Provides the main flavor and some moisture to the mousse.
- Gelatine
- Helps the mixture set firm so it holds its shape.
The step that matters
Set mixture in cold to freeze, or pack in freezer.. Cold firms the whipped cream and gelatine together. If the mixture stays warm or sets unevenly, the mousse may stay soft or separate.
“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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