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 ↓
Wine Cream
Ingredients
Directions
Make the mixture
Dissolve the gelatin in ½ cup of sherry over a steamer.
Once dissolved, strain the mixture into the cream.
Add the sugar and mix well.
Set
Pour the mixture into a mold and refrigerate until set.
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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Cream + sugartop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
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Cream + sherrytop 19% of all pairsSmell alikelowCooked together2,038 recipes
Shared aroma: 2-heptanol (bitter, floral).
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Sugar + sherrytop 22% of all pairsSmell alikelowCooked together4,141 recipes
Shared aroma: guaiacol (smoky, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Cream
- Provides fat and richness, giving the set dessert a smooth, creamy texture.
- Gelatine
- Forms a gel as it cools, setting the liquid cream into a firm dessert.
- Sugar
- Adds sweetness and balances the flavour of the sherry.
- Sherry
- Adds its wine flavour and aroma to the cream.
The step that matters
Dissolving the gelatine fully. Gelatine must be completely dissolved before it goes into the cream. Undissolved granules leave specks and weak spots, and uneven distribution gives an uneven set.
“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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