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 ↓
Strawberry Mousse
Ingredients
Directions
Prepare the fruit and gelatin
Mash together one quart of nice ripe berries and one pint of granulated sugar.
Let this stand two hours.
Meanwhile soak half package of jelly powder in one-and-a-half cupfuls of hot water.
Rub the crushed berries through a coarse sieve.
Make the mousse
Add to this the jelly when partly cool.
Stand the basin containing this mixture in a pan of ice water and stir until the contents begin to thicken.
Then add three quarts of whipped cream.
Stir all until
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 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Water | 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 + 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
- Ripe berries
- Provide the main strawberry flavour and the fruit pulp that gives the mousse its body.
- Granulated sugar
- Sweetens the berries and draws out their juice as the mixture stands.
- Jelly powder
- Sets the mixture as it cools, giving the mousse structure and a light firmness.
- Whipped cream
- Adds air and richness, giving the mousse its light, creamy texture.
The step that matters
Stir over ice water until the mixture just begins to thicken. Cooling the mixture gently lets the jelly start to set before the cream is folded in. If it sets too far, the mousse becomes lumpy and the whipped cream loses its air.
“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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