Why it works: Raisin and wine are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 1,324 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Swiss Creams
Ingredients
Directions
Prepare
Soak the macaroons in a glass dish with enough raisin wine.
Prepare the custard according to the package instructions and let it cool.
Assemble and serve
Pour the cooled custard over the soaked macaroons.
Garnish with pieces of bright colored jelly when completely cold.
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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Raisin + winetop 23% of all pairsSmell alikelowCooked together1,324 recipes
Shared aroma: beta-damascenone (apple, rose).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Macaroons
- Soak up the raisin wine and form the soft base layer of the dish.
- Raisin wine
- Moistens the macaroons and adds fruity, aromatic flavor.
- Custard
- Forms a smooth, creamy layer that sets as it cools over the macaroons.
The step that matters
Let the custard cool completely before pouring. Hot custard would melt the jelly garnish, soften the macaroons too much, and can keep the custard from setting evenly.
“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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