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 ↓
Strawberry Bavarian Cream
Ingredients
Directions
Prepare the gelatine
Soak the gelatine in 1 cup of cold water for 30 minutes.
Dissolve the gelatine over boiling water, then strain it through a cloth.
Make the cream
Mash the strawberries and mix with the sugar.
Combine the strained gelatine with the strawberry mixture.
Fold in the cream last.
Set the mixture on ice until very cold.
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
- Gelatine
- Sets the liquid mixture into a soft, sliceable cream as it cools.
- Strawberries
- Provide the main flavour, colour and fruity body of the cream.
- Sugar
- Sweetens the strawberries and balances their natural tartness.
- Cream
- Adds fat and richness, giving the set dessert a light, smooth texture.
The step that matters
Dissolve the gelatine fully and strain it. Gelatine must be completely dissolved and free of lumps, otherwise it sets unevenly and leaves a grainy or rubbery texture in the finished cream.
“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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