Why it works: Sugar and cream 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 ↓
Gelatine Pudding Made with Sour Milk
Ingredients
Directions
Make the gelatin
Prepare white gelatin according to package directions using 2 cups of water.
Use twice the amount of gelatin as directed and add ½ cup of sugar.
Remove from heat and cool slightly.
Set and serve
Add 2 cups of beaten sour milk and mix well.
Flavor as desired and set in a cool place.
Serve with sweet cream and zwieback.
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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Sugar + creamtop 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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Sugar + milktop 18% of all pairsSmell alikelowCooked together77,875 recipes
Shared aroma: 2-nonenal (fatty, green).
Sugar and milk 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
- White gelatine
- Sets the liquid into a firm, wobbly pudding structure.
- Sour milk
- Adds tangy acidity and creaminess that balances the sweetness.
- Sugar
- Adds sweetness and softens the sharpness of the sour milk.
The step that matters
Add the sour milk after the gelatin has cooled slightly. Gelatin begins to set as it cools, and if it is still very hot, the sour milk can curdle or the mixture may not blend smoothly. Cooling slightly keeps it liquid enough to mix evenly before setting.
“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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