Name: Grape Bavarian Cream
Ingredients: 1½ cups thick sweet cream; blanched and split almonds; gelatin; grapes for garnish

Why it works: Cream and gelatin match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 1,628 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Grape Bavarian Cream

Ingredients

1½ cups thick sweet cream
blanched and split almonds
gelatin
grapes for garnish

Directions

Stand a bowl in ice water.
As the mixture thickens, stir in the whipped cream until solid.
Dip the almonds in dissolved gelatin and decorate the sides and bottom of the mold.
Carefully pour in the mixture and set aside on ice until firm.
Garnish with a bunch of grapes before serving.

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.

Cream + gelatintop 7% of all pairs

Smell alikestrong

Cooked together1,628 recipes

Shared aroma: acetic acid (sour, vinegar).
Almond + grapetop 9% of all pairs

Smell alikemoderate

Cooked together1,435 recipes

Shared aroma: 3-methylbutanol (malty, whiskey).
Cream + almondtop 16% of all pairs

Smell alikemoderate

Cooked together5,130 recipes

Shared aroma: 2-heptanol (bitter, floral).
Almond + gelatintop 23% of all pairs

Smell alikelow

Cooked together197 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Gelatin + grapetop 26% of all pairs

Smell alikelow

Cooked together95 recipes

Shared aroma: beta-pinene (pine, resin).