Why it works: Sugar and cream 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 Bavarian Cream
Ingredients
Directions
Prepare the fruit
Pick off the hulls of a box of strawberries.
Bruise the strawberries in a basin with a cup of powdered sugar.
Rub the bruised strawberries through a sieve.
Set the cream
Mix the sieved strawberries with a pint of whipped cream and one and a half ounces of clarified isinglass or gelatin.
Pour the mixture into a mold previously oiled.
Let it in rough ice.
When it has become firm, turn it out onto a dish.
Notes
Raspberries or currants may be substituted for strawberries.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 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.
-
Sugar + creamtop 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
- Whipped cream
- Adds richness and a light, airy body to the set cream.
- Isinglass or gelatin (in the method)
- Sets the mixture so it holds its shape when turned out.
- Strawberries (in the method)
- Provide the main flavor and color, with sugar balancing their tartness.
The step that matters
Let it in rough ice. The mixture must set firmly without the gelatin or isinglass being overworked or the cream losing its body. Chilling slowly and evenly lets the gel form properly, so the cream holds its shape when turned out.
“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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