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Dessert

Peach Bavarian Cream

A chilled dessert of peaches, sugar, gelatin, rich cream, and whipped cream.

From an old cookbook · modernised transcription
By Colville, Jessie Henderson. [from old catalog] · From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Cream and peach work together. They rank in the top 25% of all ingredient pairs, and cooks put them together in 721 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Peach Bavarian Cream

Ingredients

Directions

Prepare the peaches

  1. Peel and cut the peaches.

  2. Boil with the sugar and squeeze through a fine sieve.

Make the cream

  1. Add the dissolved gelatin and glass of rich cream.

  2. When about to set, stir until smooth.

  3. Add the whipped cream.

Chill

  1. Set on ice to congeal.

Nutrition, whole recipe (rough)

110Calories
2 gProtein
6 gFat
14 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Peach1 medium (150g)59
Cream1 tbsp (15ml) heavy51

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

By Colville, Jessie Henderson. [from old catalog]. Recipe from a historical cookbook (Internet Archive).

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.

  1. Cream + peachtop 25% of all pairs
    Smell alikelow
    Cooked together721 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

What each ingredient does

Whipped cream
Folds air into the mixture, making the finished dessert light and fluffy rather than dense.
Peaches
Provide fruit flavour and moisture, and softening them with sugar makes a smooth, pulpy base.
Rich cream
Adds fat and body, giving the dessert a rich, smooth mouthfeel.

The step that matters

When about to set, stir until smooth.. Gelatin begins to firm as the mixture cools. Stirring at the right moment keeps the cream evenly blended and smooth, so lumps do not set into the final dessert.

“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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