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 ↓
Maraschino Bavarian Cream
Ingredients
Directions
Make the base
Heat the milk with the gelatine, stirring frequently until dissolved but do not boil.
Strain into a bowl and set it in a pan of ice water.
Whip and finish
When nearly cold, whip the cream until frothy.
Beat the milk mixture in the bowl until white and set.
Gradually add the maraschino while continuing to beat.
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).
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Milk + creamtop 18% of all pairsSmell alikemoderateCooked together29,399 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
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Milk + sugartop 18% of all pairsSmell alikelowCooked together77,875 recipes
Shared aroma: 2-nonenal (fatty, green).
Milk and sugar barely smell alike, yet cooks put them together in 77,875 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 cream as it cools.
- Milk
- Forms the liquid base that the gelatine sets and the cream is folded into.
- Rich cream
- Adds fat for a smooth, rich texture and a lighter mouthfeel when whipped.
- Sugar
- Provides sweetness that balances the richness of the milk and cream.
- Maraschino
- Adds a distinct cherry-like aroma and flavour to the set cream.
The step that matters
Heat the milk gently, without boiling. The gelatine must dissolve fully to set the cream. Boiling can weaken gelatine's setting power, so the Bavarian may fail to firm up properly.
“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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