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 ↓
Barberry Ice
Ingredients
Directions
Warm the barberry jelly slightly.
Mix the warmed jelly with the cream.
Add sugar to taste.
Stir in the ratifie.
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
- Barberry jelly
- Supplies tart fruit flavour and colour to the base.
- Cream
- Adds fat for richness and a smooth, creamy texture.
- Sugar
- Adds sweetness to balance the tartness of the barberry.
- Ratifie
- Adds liqueur aroma and flavour.
“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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