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Dessert

Cheese Gelatine

A chilled gelatin dessert made with heavy cream, cheese, olives, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Cream and gelatin match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 1,628 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Cheese Gelatine

Ingredients

Directions

Make the gelatin base

  1. Soak the gelatin and dissolve it over hot water.

  2. Add the chopped olives, salt, pepper, and mustard to the dissolved gelatin.

Fold and set

  1. Once cool, fold in the grated cheese carefully.

  2. Gently fold in the whipped cream.

  3. Let the mixture congeal in the refrigerator.

Serve

  1. Serve individually with mayonnaise dressing.

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 + gelatintop 7% of all pairs
    Smell alikestrong
    Cooked together1,628 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Mustard + olivetop 8% of all pairs
    Smell alikestrong
    Cooked together5,950 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Pepper + mustardtop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Cheese + mustardtop 11% of all pairs
    Smell alikemoderate
    Cooked together1,805 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Pepper + olivetop 11% of all pairs
    Smell alikemoderate
    Cooked together30,263 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Gelatin
Sets the mixture into a firm, sliceable structure as it cools.
Heavy cream
Adds richness and a light, airy texture when whipped and folded in.
American cheese
Contributes savory flavor and body to the set mixture.
Olives
Add salty, briny flavor and bits of texture throughout.
Pimentos
Add mild sweetness and color to the mixture.

The step that matters

Fold in the cheese and cream gently. Gelatin begins to set as it cools, so the cheese should be added once the mixture is cool but still fluid, and the whipped cream folded gently to keep air in the set gelatin. Overmixing deflates the cream and makes the texture dense.

Swap the mustard

How well each one fits the dish's main ingredients (cream, cheese, pepper, gelatin, olive):

  1. Capsicumfits better
  2. Tomatofits better
  3. Potatofits about as well
  4. Mustardthe original

Fit is the average pairing score against cream, cheese, pepper, gelatin, olive. 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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