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
Prepare the gelatine and strawberries
Soak the gelatine in cold water for 30 minutes.
Place the soaked gelatine over boiling water to dissolve.
Wash, hull, and press the strawberries through a sieve.
Sweeten the strawberry juice with sugar.
Strain the dissolved gelatine into the strawberry juice.
Set the cream
Place the mixture in a pan of ice or snow and stir until it begins to thicken.
Gently fold in the whipped cream.
Fill a mold with the mixture and chill until set.
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.
-
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
- Gelatine
- Sets the liquid into a firm, sliceable cream as it cools.
- Strawberries
- Provide the main flavour, colour and juice for the cream.
- Sugar
- Sweetens the strawberry juice and balances its tartness.
- Cream
- Adds richness and a light, airy texture when folded in.
The step that matters
Stirring over ice until it begins to thicken. If the mixture cools too far, the gelatine sets in lumps before the whipped cream is folded in, leaving a grainy texture. Stop as soon as it thickens slightly so it can still be folded smoothly.
“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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.