Why it works: Lemon and orange match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,634 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓
Gelatine Jelly
Ingredients
Directions
Make the jelly
Dissolve the gelatine in cold water and let it sit for one hour.
Add the lemon rind and juice, and the sugar to the mixture.
Pour in the boiling water and stir until dissolved.
Add the orange or raspberry juice and mix well.
Set
Pour the mixture into a mold and refrigerate 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.
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Lemon + orangetop 1% of all pairsSmell alikestrongCooked together10,634 recipes
Shared aroma: 3-hexenal (apple, fruity).
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Lemon + sugartop 18% of all pairsSmell alikelowCooked together53,532 recipes
Shared aroma: 2-nonenal (fatty, green).
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Sugar + orangetop 20% of all pairsSmell alikelowCooked together19,212 recipes
Shared aroma: beta-damascenone (apple, rose).
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
- Sparkling gelatine
- Sets the liquid into a firm, sliceable jelly as it cools.
- Sugar
- Adds sweetness and balances the tartness of the lemon and fruit juice.
- Lemon juice and rind
- Adds acidity and bright aroma that cut through the sweetness.
- Orange or raspberry juice
- Provides the main fruit flavour and colour, and adds liquid to the set jelly.
The step that matters
Dissolve the gelatine in cold water and let it sit. Gelatine must first hydrate in cold water so its protein strands can spread evenly; adding it dry or to hot liquid can leave lumps and weaken the set.
“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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