Why it works: Cream and sugar 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 ↓
Bavaroise
Ingredients
Directions
Make the mixture
Whip the cream to stiff peaks.
Quickly mix in the rum, dissolved gelatin, and sugar until thoroughly combined.
Set the bavarois
Pour the mixture into a mold.
Refrigerate until set.
In warm weather, embed the mold in ice.
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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Cream + sugartop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
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Rum + sugartop 14% of all pairsSmell alikelowCooked together2,908 recipes
Shared aroma: beta-damascenone (apple, rose).
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Cream + rumtop 18% of all pairsSmell alikelowCooked together842 recipes
Shared aroma: delta-decalactone (sweet, creamy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Double cream
- Whipped into stiff peaks, its trapped air gives the dessert a light, airy texture.
- Gelatine
- Sets the liquid mixture as it chills, so the bavarois holds its shape when unmolded.
- Sugar
- Adds sweetness and balances the richness of the cream and the rum.
- Rum or curaçao or maraschino
- Adds aroma and flavour to the cream mixture.
The step that matters
Quickly mix in the rum, dissolved gelatin, and sugar. Gelatine begins to set as it cools, and it can form lumps or strands if it meets cold cream unevenly. Mixing quickly and thoroughly spreads it evenly before it firms, so the set is smooth and uniform.
“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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