Why it works: Egg and gelatin are a kitchen classic. They rank in the top 28% of all ingredient pairs, and cooks put them together in 1,449 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓
Water Ices and Sherbets
Ingredients
Directions
To make a sherbet, add 2 to 3 egg whites to every quart of water-ice mixture before freezing.
Alternatively, add 1 tablespoon of gelatin (or 1 teaspoon of granulated gelatin) to a quart of the mixture.
For a smoother texture, you can use gelatin even if you add egg whites.
To make a water-ice, simply omit the eggs and gelatin from the sherbet recipe.
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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Egg + gelatintop 28% of all pairsSmell alikelowCooked together1,449 recipes
Shared aroma: acetic acid (sour, vinegar).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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