Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and 43,450 recipes mention both. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓
Feuit Blanc Mange
Ingredients
Directions
Make the fruit juice
Stew fresh fruit of your choice until soft.
Strain off the juice and sweeten to taste.
Thicken and set
Place the juice in a double boiler and heat until boiling.
Stir in cornstarch mixed with a little cold water.
Continue stirring until thickened, then pour into cold water-wetted molds.
Set aside to cool and serve with cream and sugar.
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 aroma chemistry they share, and how many recipes mention both.
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Sugar + creamtop 9% of all pairsAroma overlapmoderateMentioned 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
- Fresh fruit
- Provides the flavour and colour of the blancmange.
- Cornstarch
- Thickens the hot juice into a soft set as it cools.
The step that matters
Continue stirring until thickened. Cornstarch must be stirred while it heats so it swells evenly and thickens without lumps. Stopping too early leaves the mixture thin and unset, while uneven heating can leave clumps.
“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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