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Dessert

Pomelo Jelly

A gelatin dessert made with pomelo juice, pulp, lemon juice, sugar, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Lemon and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 53,532 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Pomelo Jelly

Ingredients

Directions

Make the jelly

  1. Soak the gelatine in cold water.

  2. Dissolve the soaked gelatine in boiling water.

  3. Add sugar, lemon juice, and pomelo juice and pulp to the mixture.

  4. Let the mixture partly set before pouring it into a mold to prevent settling of the pulp.

Serve

  1. Serve in baskets made of pomelo skins if desired.

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. Lemon + sugartop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

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

Lemon and sugar barely smell alike, yet cooks put them together in 53,532 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

What each ingredient does

Gelatine
Sets the liquid into a firm, sliceable jelly as it cools.
Pomelo juice and pulp
Provides the main flavour and pulp pieces suspended in the jelly.
Sugar
Adds sweetness and balances the lemon's acidity.
Lemon juice
Adds acidity that brightens the sweetness and pomelo flavour.

The step that matters

Let the mixture partly set before pouring it into a mold. If the mixture is poured too early it is still runny, so the heavier pulp sinks to the bottom. Waiting until it thickens slightly holds the pulp evenly throughout the jelly.

“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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