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 Mousse
Ingredients
Directions
Prepare
Soak 1 teaspoon powdered gelatin in cold water, dissolving it over hot water.
Stir this into the pulp of 1 dozen peaches; add juice of 1 lemon.
Whip 1 pint of cream, and chill.
Make and set the mousse
Stir the peach mixture in a pan of ice water until it begins to thicken, then fold in the cream.
Pour into a mold, cover tightly, and pack in ice and salt to harden.
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 |
|---|---|---|
| Peach | 1 medium (150g) | 59 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| 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.
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Cream + peachtop 25% of all pairsSmell alikelowCooked 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
- Gelatin
- Sets the peach mixture so the mousse holds its shape when chilled.
- Cream
- Whipped air and fat give the mousse a light, creamy texture.
- Peaches
- Provide the fruit pulp, flavour and body of the mousse.
The step that matters
Stirring the peach mixture over ice water. Stop cooling as soon as the mixture begins to thicken. If it sets too far before the cream is folded in, the cream will deflate and the mousse will turn dense and lumpy instead of 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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