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 ↓
Yelyet Cream
Ingredients
Directions
Soak the gelatine overnight in the wine.
Melt the gelatine and sugar over low heat.
Once warm, add the cream or milk and stir well.
Strain the mixture into molds.
Ensure the wine is not too hot to prevent curdling.
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).
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Wine + creamtop 19% of all pairsSmell alikelowCooked together3,887 recipes
Shared aroma: 1-octen-3-one (mushroom, metallic).
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Wine + sugartop 31% of all pairsSmell alikelowCooked together9,581 recipes
Shared aroma: beta-damascenone (apple, rose).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Gelatine
- Sets the mixture into a firm, sliceable structure as it cools.
- Wine
- Liquid that hydrates the gelatine during the overnight soak and adds flavour.
- Sugar
- Adds sweetness and balances the richness of the cream.
- Cream or new milk
- Provides fat and richness, giving a smooth, creamy texture.
The step that matters
Keep the wine from getting too hot. Overheating a dairy mixture can make it curdle, leaving a grainy texture instead of a smooth cream. Gentle heat and careful stirring keep the proteins in the cream from clumping, so the set is smooth.
“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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