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 ↓
Marshmallow Pudding
Ingredients
Directions
Prepare the marshmallow mixture
Soak the marshmallows in the cream flavored with caramelized sugar for 4 hours.
Assemble and finish
Cut the angel food cake in half horizontally.
Spread a portion of the marshmallow mixture on the lower half of the cake.
Place the upper half of the cake on top and cover it with the remaining marshmallow mixture.
Top with sweetened and seasoned whipped cream.
Garnish with candied cherries and violets if desired.
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.
Photo for illustrative purposes only · Contact us to use it
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).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Marshmallows
- Soften and dissolve into the cream, forming a thick, sweet, custard-like filling.
- Heavy cream
- Carries the flavor and gives the filling a rich, moist, creamy body.
- Caramelized sugar
- Adds a deep, toasty caramel flavor and extra sweetness to the cream.
- Angel food cake
- Provides a light, airy, spongy base that soaks up the marshmallow cream.
The step that matters
Soaking the marshmallows. The marshmallows must soften fully in the flavored cream over the full 4 hours so they blend into a smooth filling rather than staying lumpy or rubbery.
“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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