Why it works: Sugar and almond are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 15,679 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓
Cedrats, Blancmange of
Ingredients
Directions
Grate the rind of a cedrat into 6 ounces of sugar.
Blanch and pound the almonds, moistening with water until smooth.
Dilute the almond paste with 5 cups of water gradually.
Strain the mixture through a napkin to extract almond milk.
Divide the almond milk into two equal parts.
Mix one part with the cedrat sugar and the other with plain sugar.
Dissolve both mixtures and strain them.
Add 1 ounce of isinglass to each mixture.
Place a mold in ice and pour in the white mixture to a depth of ¾ inch.
Once set, pour in the yellow mixture, then alternate layers until the mold is full.
Turn out the blancmange as directed in Blancmange French.
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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Sugar + almondtop 18% of all pairsSmell alikemoderateCooked together15,679 recipes
Shared aroma: 1-penten-3-one (fish, pungent).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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