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Apricot Cream I LA Moscovite

A chilled apricot custard dessert with gelatin, whipped cream, and noyeau.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Gelatin and cream match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 1,628 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Apricot Cream I LA Moscovite

Ingredients

Directions

Prepare the custard

  1. Pass apricot jam through a fine sieve.

  2. Boil the milk.

  3. Cool the milk.

  4. Mix in the egg yolks to make a custard.

  5. Stir in the dissolved gelatin and the strained jam.

  6. Add sugar if needed.

Set and serve

  1. Set the mixture in a mold on ice.

  2. Fold in the whipped cream and noyeau.

  3. Stir the mixture.

  4. Bury it in ice for at least two hours.

  5. Serve as cold as possible.

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. Gelatin + creamtop 7% of all pairs
    Smell alikestrong
    Cooked together1,628 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Gelatin + sugartop 7% of all pairs
    Smell alikemoderate
    Cooked together2,778 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

  4. Milk + apricottop 12% of all pairs
    Smell alikemoderate
    Cooked together826 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

What each ingredient does

Egg yolks
Thicken the milk into a custard and add richness and body.
Gelatin
Sets the cream so it holds its shape when chilled.
Whipped cream
Adds fat and lightness, giving a softer, creamier texture.
Apricot jam
Provides fruit flavour, sweetness and colour.
Milk
Forms the liquid base of the custard and adds creaminess.

The step that matters

Stir in the dissolved gelatin and the strained jam. Gelatin must be fully dissolved and the custard cool enough before it is added, or it can set in lumps or curdle. Cooling the mixture also keeps the whipped cream from deflating when folded in later.

Swap the apricot

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

  1. Vanillafits better
  2. Strawberryfits better
  3. Coconutfits about as well
  4. Apricotthe original

Fit is the average pairing score against milk, egg, gelatin, sugar, 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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