Name: Gallino or Italian Coffee Cream
Ingredients: 2 pints of cream; 1 pint of strong coffee; 3 dry gizzards

Why it works: Cream and coffee are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 2,339 recipes. Both carry 2-heptanol, which smells bitter, floral. The science ↓

Gallino or Italian Coffee Cream

Ingredients

2 pints of cream
1 pint of strong coffee
3 dry gizzards

Directions

Make the coffee cream

Boil the cream in a saucepan.
Add the strong coffee to the boiling cream.

Strain the mixture

Bruise the inner skins of the gizzards and place them in a sieve.
Pour the cream through the sieve, pressing with the back of a spoon. Repeat this three times.

Mould and set

Mould the mixture or pour it into the serving dish.
Set it in a bain-marie to cool.

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 + coffeetop 17% of all pairs

Smell alikelow

Cooked together2,339 recipes

Shared aroma: 2-heptanol (bitter, floral).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cream: Provides fat and body, giving the set dessert a rich, smooth texture.
Strong coffee: Adds the main coffee flavour and aroma to the cream.

“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.