Why it works: Cream and nuts work together. They rank in the top 19% of all ingredient pairs, and cooks put them together in 886 recipes. Both carry 2-nonanone, which smells fruity, floral. The science ↓
Anna Kadlec
Ingredients
Directions
Prepare
Cut the marshmallows into small pieces.
Mix the marshmallows with the whipped cream.
Let stand on ice for several hours.
Add the nuts, broken into coarse pieces.
Serve
Decorate with candied cherries and serve very cold.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Walnut | 1 walnut half (4g) | 26 |
| Marshmallow | 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.
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 + nutstop 19% of all pairsSmell alikelowCooked together886 recipes
Shared aroma: 2-nonanone (fruity, floral).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Whipped cream
- Provides the light, airy body that gives the dessert its texture.
- Marshmallows
- Soften into the cream and add sweetness and a soft, chewy body.
- Nuts
- Add crunch that contrasts with the soft cream and marshmallow.
The step that matters
Let stand on ice for several hours. Chilling lets the marshmallows soften and set into the cream, giving a firmer, more cohesive dessert. Serving it very cold keeps the whipped cream stable.
“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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