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 ↓
Apricot Mousse
Ingredients
Directions
Prepare the fruit
Cook the sugar and apricot pulp until quite thick and let cool.
Make the mousse
Beat the whipping cream until very stiff.
Fold the cooled fruit pulp into the stiff cream.
Pack the mixture in a mold or ice-cream freezer can and let freeze about three hours.
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
- Whipping cream
- Whipped into a stiff foam that gives the mousse its light, airy structure.
- Apricot pulp
- Provides the fruit flavor and body that the mousse is built around.
- Sugar
- Sweetens the pulp and thickens it when cooked down.
The step that matters
Fold the cooled pulp into the stiff cream. Warm pulp melts the whipped cream and deflates it, and overmixing knocks out the air. Folding gently with cooled pulp keeps the mousse light.
“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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