Why it works: Guava and sugar work together. They rank in the top 26% of all ingredient pairs, and cooks put them together in 115 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓
Guava in Jelly
Ingredients
Directions
Dissolve the gelatine
Soak the gelatine in the cold water.
Dissolve the soaked gelatine in the boiling water.
Add the fruit and set
Strain the mixture and add the sugar and guava pulp, which has been pressed through a fine sieve.
Pour the mixture into a mold and refrigerate until set.
Serve
Serve with cream.
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.
-
Guava + sugartop 26% of all pairsSmell alikelowCooked together115 recipes
Shared aroma: 1-penten-3-one (fish, pungent).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Gelatine
- Forms a gel network that sets the liquid into a firm jelly.
- Guava pulp
- Provides the guava flavour and aroma of the jelly.
- Sugar
- Adds sweetness to the jelly.
The step that matters
Dissolve the soaked gelatine fully in the boiling water. Gelatine only sets properly when it is completely dissolved and evenly distributed. Undissolved granules can leave the jelly grainy or weak in places, so stir until no particles remain before adding the fruit.
“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.