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Dessert

Marshmallow Whip

A whipped cream dessert mixed with marshmallows, almonds, and almond extract, served chilled with a cherry garnish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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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 ↓

Marshmallow Whip

Ingredients

Directions

Make the cream

  1. Whip the cream to stiff peaks.

  2. Add the almond extract and mix well.

  3. Cut the marshmallows into quarters and fold them into the whipped cream.

  4. Slice the almonds lengthwise into small pieces and add them to the mixture.

  5. Chill the mixture on ice until thoroughly cold.

Serve

  1. Serve in sherbet glasses, garnished with a cherry on top.

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.

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 + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Cream + almondtop 16% of all pairs
    Smell alikemoderate
    Cooked together5,130 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  3. Almond + sugartop 18% of all pairs
    Smell alikemoderate
    Cooked together15,679 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

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

What each ingredient does

Rich cream
Whipped into stiff peaks, it forms the light, airy structure of the dessert.
Marshmallows
Folded in, they add sweetness and a soft, chewy texture to the whipped cream.
Blanched almonds
Sliced and stirred in, they add crunch and a nutty flavor against the soft cream.

The step that matters

Whip the cream to stiff peaks. Cream whips best when cold and stops at stiff peaks before it turns grainy or buttery. Over-whipping squeezes out liquid and breaks the foam, so the cream loses its airy structure.

Swap the almond

How well each one fits the dish's main ingredients (cream, sugar):

  1. Almondthe original
  2. Pistachiofits about as well
  3. Chestnutfits about as well
  4. Hazelnutfits less well

Fit is the average pairing score against cream, sugar. Candidates are from the same food group and used in at least 100 recipes.

“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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