Why it works: Lemon and cream are a kitchen classic. They rank in the top 30% of all ingredient pairs, and cooks put them together in 15,640 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓
Snow Pudding
Ingredients
Directions
Make the pudding
Dissolve the gelatine in 1 pint of cold water, or 2 pints if it's cold outside, along with the juice and rind of the sliced lemons.
Add 1 quart of boiling water and strain the mixture through a jelly bag into a mold.
Refrigerate until cold and set.
Finish and serve
Top with very light frosting before serving.
Serve with or without cream.
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.
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Lemon + creamtop 30% of all pairsSmell alikelowCooked together15,640 recipes
Shared aroma: acetic acid (sour, vinegar).
Lemon and cream barely smell alike, yet cooks put them together in 15,640 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Gelatine
- Sets the liquid into a firm, wobbly structure as it cools.
- Lemons
- Add acidity and aroma, sharpening the sweetness of the pudding.
“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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