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Dessert

Strawberry Bavarian Cream

A chilled dessert made from gelatin, strawberry pulp, lemon juice, sugar, and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Cream and sugar 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

  1. Soak the gelatine in cold water until soft, about 8-10 minutes.

Make the strawberry base

  1. Add sugar to the strawberry pulp and simmer in a saucepan for 20 minutes, stirring constantly.

  2. Remove from heat and add the softened gelatine, then set the mixture in a pan of crushed ice.

Set the cream

  1. Stir until the mixture begins to thicken, then gently fold in the whipped cream.

  2. Set aside to harden.

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 + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  2. Strawberry + creamtop 14% of all pairs
    Smell alikelow
    Cooked together1,525 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Strawberry + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together1,206 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  4. Lemon + sugartop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

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

  5. Strawberry + sugartop 20% of all pairs
    Smell alikelow
    Cooked together3,060 recipes

    Shared aroma: guaiacol (smoky, sweet).

Lemon and sugar barely smell alike, yet cooks put them together in 53,532 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

Gelatine
Sets the liquid into a firm, sliceable cream as it cools.
Strawberry pulp
Provides the main strawberry flavour and colour.
Sugar
Sweetens the pulp and balances the tartness of the fruit.
Whipped cream
Adds fat and air for a light, creamy texture.
Lemon juice
Adds acidity that brightens the strawberry flavour.

The step that matters

Folding in the whipped cream at the right thickness. Fold the cream in only once the mixture begins to thicken. If the gelatine mixture is still too thin, the cream deflates and the set becomes loose and uneven; if it is too cold and stiff, lumps of gelatine form and the cream will not blend smoothly.

Swap the lemon

How well each one fits the dish's main ingredients (strawberry, cream, sugar):

  1. Vanillafits better
  2. Raspberryfits better
  3. Bananafits better
  4. Lemonthe original

Fit is the average pairing score against strawberry, cream, sugar. 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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