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 ↓
Parfait Aux Praises
Ingredients
Directions
Prepare the strawberries
Press the strawberries through a fine sieve.
Sprinkle sugar over the strawberry puree to taste.
Make the parfait
Whip the double cream in a bowl with an egg whisk until stiff.
Stir in the strawberry pulp.
Pour the mixture into a mold and pack it away in ice without further stirring.
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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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
- Strawberries
- Provide the main flavour and the fruit pulp that gives the parfait its colour and tang.
- Double cream
- Whipped to stiffness, it traps air and forms the light, rich body of the parfait.
- Sugar
- Sweetens the strawberry puree and balances its natural acidity.
The step that matters
Whipping the double cream to stiffness. Cream that is under-whipped stays runny and will not hold its shape, while over-whipping turns it grainy as the fat separates. Stopping at stiff peaks gives a smooth, airy base that holds once frozen.
“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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