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Bavaroise Aux Fraises

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 77,875 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Bavaroise Aux Fraises

Ingredients

Directions

  1. Chill 1 pint of milk in the ice until thoroughly cold.

  2. Stem and mash 2½ pounds of ripe strawberries through a colander.

  3. Mix 6 ounces of powdered sugar into the strawberry juice.

  4. Soak the gelatine in cold water for 2 hours.

  5. Once the sugar is dissolved, add the soaked gelatine and stir until fully dissolved.

  6. Ensure the total volume of strawberry juice and gelatine is 1 pint; add a little boiling water if necessary.

  7. Set the mixture aside in the ice while you beat the cream as directed in Bavarian Cream.

  8. Finish the dish as previously instructed.

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. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

Milk and sugar barely smell alike, yet cooks put them together in 77,875 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

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