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Dessert

Strawberry Whip

A chilled strawberry dessert made with gelatin, egg white, and optional whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Gelatin and cream 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 ↓

Strawberry Whip

Ingredients

Directions

Make the strawberry mixture

  1. Mash the strawberries to a pulp and sweeten to taste.

  2. Soak the gelatin in cold water, then melt it.

  3. Add the melted gelatin and whisked egg white to the strawberry pulp.

Chill and serve

  1. Set the mixture on ice until chilled.

  2. Serve in champagne glasses, optionally topped with whipped cream.

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. Gelatin + creamtop 7% of all pairs
    Smell alikestrong
    Cooked together1,628 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Sugar + gelatintop 7% of all pairs
    Smell alikemoderate
    Cooked together2,778 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Egg and cream barely smell alike, yet cooks put them together in 42,166 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

Strawberries
Provide the main fruit flavour and colour, with sugar balancing their tartness.
Gelatin
Sets the liquid mixture so it holds a light, airy structure when chilled.
Egg white
Whisked into the mixture to add foam and a light, fluffy texture.

The step that matters

Add the melted gelatin to the pulp. Gelatin must be fully dissolved and fairly cool before it is mixed in. If it is too hot it can deflate the whisked egg white, and if it sets in lumps it will not give an even, smooth texture when chilled.

“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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