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Dessert

Mould of Straw-berries

A molded strawberry jam with gelatin, served with custard or ice cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Strawberry jam and brandy work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 27 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Mould of Straw-berries

Ingredients

Directions

Make the syrup

  1. Dilute the strawberry jam with enough water to fill your mould.

  2. Strain the mixture and color it with cochineal.

  3. Add the liqueur or brandy.

  4. Melt the gelatine, strain it when cold, and stir it into the syrup.

Set and serve

  1. Decorate a plain mould with almonds and place it on ice.

  2. Pour the strawberry syrup into the mould gradually.

  3. Cover it and set it in ice for two hours.

  4. Turn it out and serve with cold custard or iced cream.

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. Strawberry jam + brandytop 15% of all pairs
    Smell alikelow
    Cooked together27 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Brandy + almondtop 17% of all pairs
    Smell alikelow
    Cooked together1,969 recipes

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

  3. Strawberry jam + almondtop 27% of all pairs
    Smell alikelow
    Cooked together45 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

Strawberry jam
Provides the main strawberry flavor, sweetness and body for the syrup.
Gelatine
Sets the liquid syrup into a firm, sliceable gel as it cools.
Liqueur or brandy
Adds aroma and a subtle alcoholic depth to the strawberry flavor.

The step that matters

Stir the gelatine into the syrup only once it has cooled. Gelatine must be melted fully and then cooled before it is added. If the syrup is too hot, the gelatine can lose its setting strength, and if it is added while still warm and pooled, it may set unevenly, leaving the mould with weak or patchy texture.

“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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