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Dessert

Cavlivre Cream

A chilled cream made from preserved caviar, fresh cream, butter, whipped cream, and cayenne pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Cavlivre Cream

Ingredients

Directions

Make the base

  1. Pound the preserved caviar until smooth.

  2. Gradually mix in the fresh cream and softened butter.

  3. Rub the mixture through a fine sieve.

Finish

  1. Fold in the whipped cream.

  2. Be careful not to over-whip the cream.

  3. Add a pinch of cayenne pepper.

Recipe from a historical cookbook (Internet Archive).

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.

  1. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Caviar + buttertop 10% of all pairs
    Smell alikemoderate
    Cooked together107 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Cream + peppertop 23% of all pairs
    Smell alikelow
    Cooked together21,449 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Caviar + creamtop 24% of all pairs
    Smell alikelow
    Cooked together43 recipes

    Shared aroma: 2-nonanone (fruity, floral).

Cream and pepper barely smell alike, yet cooks put them together in 21,449 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

Preserved caviar
Gives the cream its main salty, briny flavour and rich character.
Softened butter
Adds fat for a smooth, rich, spreadable texture.
Fresh cream
Adds moisture and helps the mixture loosen into a silky texture.
Whipped cream
Lightens the mixture with air for a softer, airier texture.

The step that matters

Do not over-whip the cream. Cream beaten past soft peaks turns grainy and can separate, because the fat globules clump together. A gentle fold keeps the texture smooth and light.

“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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