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Dessert

Pineapple Snow

A gelatin dessert made with pineapple, lemon juice, sugar, and egg whites, served with whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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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 ↓

Pineapple Snow

Ingredients

Directions

Make the gelatin

  1. Dissolve gelatine in cold water and bring to a boil.

  2. Add pineapple juice, sugar, and lemon juice, and beat until light.

  3. Pour hot gelatine over the mixture and stir well, then add chopped pineapple.

  4. Place in a cold area and let it stand until it thickens slightly.

Finish and serve

  1. Fold in the beaten egg whites and beat for 10 minutes.

  2. Mold the mixture and serve with whipped cream.

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.

  1. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Pineapple + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together1,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Lemon + eggtop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  5. Pineapple + sugartop 19% of all pairs
    Smell alikelow
    Cooked together4,841 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and lemon barely smell alike, yet cooks put them together in 53,532 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 structure as it cools.
Egg whites
Whipped into the mixture to add lightness and a foamy, airy texture.
Sugar
Sweetens the dessert and balances the sharpness of the fruit and lemon.
Lemon juice
Adds acidity that brightens the flavour and sharpens the sweetness.
Chopped pineapple
Provides fruit flavour and pieces suspended within the set gelatin.

The step that matters

Let the gelatin thicken before adding the egg whites. Gelatine sets as it cools. If the mixture is still too liquid, the whipped egg whites will deflate and the set will be weak; if it is too cold and stiff, it will not fold in evenly.

Swap the pineapple

How well each one fits the dish's main ingredients (sugar, lemon, egg, cream):

  1. Vanillafits better
  2. Raspberryfits better
  3. Orangefits better
  4. Pineapplethe original

Fit is the average pairing score against sugar, lemon, egg, cream. Candidates are from the same food group and used in at least 100 recipes.

“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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