Why it works: Sugar and cream 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
Make the strawberry puree
Remove the hulls from the strawberries and bruise them in a bowl with the powdered sugar.
Rub the mixture through a sieve.
Set the cream
Mix the strawberry puree with the whipped cream and isinglass or gelatin.
Pour the mixture into a lightly oiled mold.
Set the mold in rough ice until firm, then turn it out onto a dish.
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 + creamtop 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
- Strawberries
- Provide the main flavour and colour, and the fruit pulp that the cream is built on.
- Whipped cream
- Adds richness and a light, airy texture to the set dessert.
- Isinglass or gelatine
- Sets the liquid mixture into a firm, sliceable form as it chills.
- Powdered sugar
- Sweetens the strawberry puree and dissolves easily into the fruit.
The step that matters
Pour the mixture into a lightly oiled mold. Gelatine sets as it cools, so the mixture must be poured while still fluid and chilled only once it is in the mold. A lightly oiled mold lets the set cream release cleanly when turned out.
“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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