Why it works: Almond and strawberry work together. They rank in the top 9% of all ingredient pairs, and cooks put them together in 433 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓
Spanish Syllabub
Ingredients
Directions
Prepare the base
Blanch and pound the almonds in a mortar with a little rose water.
Mix the pounded almonds with the sugar, lemon juice, and strawberry or raspberry juice.
Make the syllabub
Add the white wine and milk (or warm cream) to the mixture.
Whip or mill the mixture until it is finely frothy.
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.
Photo for illustrative purposes only · Contact us to use it
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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Almond + strawberrytop 9% of all pairsSmell alikemoderateCooked together433 recipes
Shared aroma: 2,4-decadienal (seaweed).
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Almond + lemontop 10% of all pairsSmell alikestrongCooked together5,655 recipes
Shared aroma: eucalyptol (eucalyptus, herbal).
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Strawberry + milktop 10% of all pairsSmell alikemoderateCooked together1,130 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
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Strawberry + white winetop 10% of all pairsSmell alikemoderateCooked together60 recipes
Shared aroma: ethyl isobutyrate (fruity, ethereal).
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Lemon + white winetop 11% of all pairsSmell alikemoderateCooked together3,832 recipes
Shared aroma: myrcene (balsamic, herbaceous).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Milk
- Provides the liquid body and fat that whip into a light, frothy foam.
- White wine
- Adds acidity and flavour, balancing the sweetness of the sugar.
- Loaf sugar
- Sweetens the drink and helps stabilise the froth.
- Lemon juice
- Adds acidity that brightens the flavour and helps the mixture thicken as it curdles gently.
The step that matters
Whip or mill the mixture until it is finely frothy. Whipping incorporates air into the liquid fat and protein, forming a foam. Stop once it is finely frothy, since overbeating can break it down and separate the liquid from the foam.
“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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