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Macerated Scottish Berries with Mascarpone Sorbet

By bbcfood · From Open Recipes · 12 ingredients
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Why it works: White currant and orange work together. They rank in the top 13% of all ingredient pairs, and 6 recipes mention both. Both carry nonanal, which smells fat, citrus. The science ↓

The recipe

Serves 4
Cook10 min

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. White currant + orangetop 13% of all pairs
    Aroma overlapmoderate
    Mentioned together6 recipes

    Shared aroma: nonanal (fat, citrus).

  2. Orange + minttop 4% of all pairs
    Aroma overlapstrong
    Mentioned together548 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Sugar + orangetop 11% of all pairs
    Aroma overlaplow
    Mentioned together19,210 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. White currant + minttop 13% of all pairs
    Aroma overlapmoderate
    Mentioned together2 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. White currant + sugartop 16% of all pairs
    Aroma overlaplow
    Mentioned together59 recipes

Sugar and orange share little aroma chemistry, yet 19,210 recipes mention both: they likely work on texture and structure more than aroma.

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

Flavor stand-ins for the white currant

How well each one fits the dish's main ingredients (sugar, orange, mint):

  1. Lemonbetter flavor fit
  2. Limebetter flavor fit
  3. Raspberrybetter flavor fit
  4. White currantthe original

Fit is the average pairing score against sugar, orange, mint. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).