Why it works: Cream and strawberry are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 1,525 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓
Mousse Pbaises
Ingredients
Directions
Mix four spoonsful of strawberry marmalade, or fresh when in season, with half a pint of cream. Sweeten to taste.
Strain it through a tamis.
Whisk it as before.
Raspberries or currants may be used in the same manner with equal success, or the juice of red gooseberries, or any syrup that has been prepared for winter use.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Strawberry | 1 cup (152g) | 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.
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Cream + strawberrytop 14% of all pairsSmell alikelowCooked together1,525 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
- Cream
- Whipped into a light, airy foam that gives the mousse its body.
- Strawberry marmalade
- Supplies the strawberry flavour and sweetness of the mousse.
The step that matters
Whisk it as before. Cream must be whisked only until it holds soft peaks; overwhipping turns it grainy and can cause it to separate into butter and liquid. The record gives no detail on how far to whisk, so check the texture by eye.
“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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