Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and 43,450 recipes mention both. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓
Fruit Salad Jelly
Ingredients
Directions
Make the base
Warm the fruit juice in a saucepan.
Dissolve the gelatine in the warm juice.
Cut up the fruits and add sugar and sherry.
Strain the mixture over the juice and gelatine.
Set and serve
When nearly cold, mix well and pour into a salad bowl.
Allow to set in the refrigerator.
Serve with thick cream.
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 aroma chemistry they share, and how many recipes mention both.
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Sugar + creamtop 9% of all pairsAroma overlapmoderateMentioned together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
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Sherry + creamtop 19% of all pairsAroma overlaplowMentioned together2,038 recipes
Shared aroma: 2-heptanol (bitter, floral).
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Sugar + sherrytop 22% of all pairsAroma overlaplowMentioned together4,141 recipes
Shared aroma: guaiacol (smoky, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Leaf gelatine
- Sets the liquid into a firm, wobbly jelly as it cools.
- Fruit juice
- Forms the liquid base that carries the flavour and sets around the fruit.
- Sugar
- Adds sweetness to balance the juice and sherry.
- Sherry
- Adds aroma and a rich, fruity depth of flavour.
The step that matters
Pour when nearly cold. Gelatine sets as it cools. If the mixture is still hot, the cut fruit can sink and the jelly sets slowly. If it is left too long, it may begin to set unevenly before it is poured into the bowl.
“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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