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Dessert

Angelica and Cherries Cream

A chilled cream dessert made with milk, cream, angelica, cherries, and vanilla.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Angelica and Cherries Cream

Ingredients

Directions

Make the cream

  1. Boil the milk and stir in the ground rice.

  2. Dissolve the gelatine and strain it into the mixture.

  3. Add the sugar, fruits, and vanilla essence.

  4. Whip the cream and fold it in last.

Set and serve

  1. Fill paper ramequin cases and decorate with a cherry and a little angelica.

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. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Vanilla + angelicatop 6% of all pairs
    Smell alikestrong
    Cooked together170 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  3. Milk + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

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

  5. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Ground rice
Thickens the milk as it cooks, giving the cream body and a soft set.
Leaf gelatine
Sets the mixture so it holds its shape when turned out of the cases.
Cream
Adds richness and a light, airy texture when whipped and folded in.
Milk
Forms the base liquid that the ground rice thickens.
Castor sugar
Sweetens the cream and softens its flavour.

The step that matters

Folding in the whipped cream. Whipped cream holds air that gives lightness. Stirring it vigorously knocks the air out, and adding it while the mixture is too warm can cause it to deflate or melt. Fold gently, last, once the base has cooled slightly.

Swap the angelica

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

  1. Cinnamonfits better
  2. Nutmegfits better
  3. Peppermintfits about as well
  4. Angelicathe original

Fit is the average pairing score against milk, cream, sugar, vanilla, rice. 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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