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 ↓
Apple Snow
Ingredients
Directions
Make the snow
Beat the egg whites to a stiff froth.
Mix the beaten egg whites with the sweet cream and add sugar to taste.
Assemble and serve
Place the jelly squares in sauce plates.
Spoon three tablespoons of the frosting over the jelly, leaving some jelly visible.
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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Egg + sugartop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
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Egg + creamtop 24% of all pairsSmell alikelowCooked 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
- Egg whites
- Whipped into a stiff foam that gives the snow its light, airy structure.
- Sweet cream
- Folded in to add richness and moisture, softening the whipped foam.
- Sugar
- Sweetens the cream and egg white mixture and helps stabilise the foam.
- Jelly
- Provides a sweet, fruity base that contrasts with the light topping.
The step that matters
Beat the egg whites to a stiff froth. Egg whites must be whipped until they hold stiff peaks; under-beaten whites stay runny and the topping will not hold its airy shape. Fat, such as yolk or grease, on the bowl or whisk prevents whites from whipping properly.
“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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