Skip to main content
Dessert

Plum Bavarian Cream

A chilled dessert made with plums, gelatin, and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Plum and cream work together. They rank in the top 29% of all ingredient pairs, and cooks put them together in 369 recipes. Both carry gamma-decalactone, which smells peach, creamy. The science ↓

Plum Bavarian Cream

Ingredients

Directions

Prepare the gelatine and plums

  1. Soak the gelatine in cold water.

  2. Press the plums through a sieve.

  3. Dissolve the gelatine over boiling water.

  4. Stir the plums into the dissolved gelatine and mix well.

Set and serve

  1. Pour the mixture into a bowl set in ice and stir constantly until it begins to thicken.

  2. Gently fold in the whipped cream until well mixed.

  3. Turn the mixture into a mold and place it in a cool place to harden.

  4. Serve with additional whipped cream.

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. Plum + creamtop 29% of all pairs
    Smell alikelow
    Cooked together369 recipes

    Shared aroma: gamma-decalactone (peach, creamy).

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.
Plums
Provide the main fruit flavour, colour and body to the cream.
Whipped cream
Adds lightness and richness through air trapped in the cream.

The step that matters

Stirring while the mixture thickens over ice. Gelatine begins to set as it cools, so stirring constantly keeps the mixture even and prevents lumps or uneven firmness. Folding the cream gently afterwards keeps the air in the whipped cream, so the finished dessert stays light.

“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

Mixed Fruit SherbetMixed Fruit Sherbet6 recipesWhite CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipes