Why it works: Cream and sugar 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 ↓
Stra W Berry Ore AM
Ingredients
Directions
Prepare the gelatine
Dissolve the gelatine in ½ cup of water.
Once soft, add ½ cup of boiling water and set aside to cool.
Prepare the strawberries
Mash the strawberries with the powdered sugar and let stand for 1 hour.
Make the dessert
Whip the cream and strain the berries and gelatine mixture.
Place the mixture in a bowl set over ice water and beat until it thickens.
Gently stir in the whipped cream and pour into molds to cool.
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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Cream + sugartop 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 mixture into a firm, sliceable dessert as it cools.
- Strawberries
- Provide the main flavour, colour and moisture of the dessert.
- Powdered sugar
- Sweetens the berries and draws out their juice while they stand.
- Cream
- Adds richness and a light, airy texture when whipped and folded in.
The step that matters
Beating the gelatine mixture over ice water. Gelatine sets as it cools, so the mixture must thicken to a soft, airy consistency before the whipped cream is folded in. If it sets too firmly, the cream will not blend evenly, and if it stays too warm, it will not hold its shape in the molds.
“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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