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 ↓
Variegated Creams
Ingredients
Directions
Prepare the French Cream and divide it into three parts.
Leave one part white, color one part pink with cochineal syrup, and color the third part brown with finely grated chocolate.
For the pink cream, add a few drops of cochineal syrup while warm and beat it in.
Shape the white cream into a flat ball and press it into a buttered dish until about ½ inch thick. Dip your hands in alcohol if it sticks.
Repeat the process with the pink cream, layering it on top of the white cream.
Layer the chocolate cream on top of the pink cream, pressing all layers together.
Trim the edges to create a smooth square cake, then cut into slices or small cubes.
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 + buttertop 8% of all pairsSmell alikemoderateCooked together41,516 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
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Cream + chocolatetop 11% of all pairsSmell alikemoderateCooked together5,466 recipes
Shared aroma: delta-decalactone (sweet, creamy).
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Cream + syruptop 12% of all pairsSmell alikemoderateCooked together1,964 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Syrup + chocolatetop 15% of all pairsSmell alikelowCooked together1,239 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Chocolate + buttertop 16% of all pairsSmell alikemoderateCooked together10,543 recipes
Shared aroma: delta-decalactone (sweet, creamy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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