Why it works: White currant and sugar work together. They rank in the top 29% of all ingredient pairs, and cooks put them together in 59 recipes. The science ↓
Jelly Moulded with Fresh Fruit, or Macedoine De Fruits
Ingredients
Directions
Prepare
Prepare the jelly, ensuring it is very clear and sweetened to taste.
Select ripe, nice-looking fruit and remove the stalks, except for currants.
Set and arrange
Pour a small amount of jelly into the bottom of a mold and let it harden.
Arrange the fruit in the mold on top of the hardened jelly.
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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White currant + sugartop 29% of all pairsSmell alikelowCooked together59 recipes
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Clear jelly
- Sets into a firm, clear base that holds the fruit in place.
- Strawberries
- Add fruit flavour and colour, and hold their shape within the set jelly.
- Currants
- Add tartness and bright colour to balance the sweetness of the jelly.
- Raspberries
- Add aroma and juicy fruit flavour to the set jelly.
The step that matters
Pour a small amount of jelly and let it harden first. The fruit must rest on a firm jelly base. If the layer is not set, the fruit sinks or shifts when more jelly is added, and the arrangement is lost.
“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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