Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓
Stone Cream
Ingredients
Directions
Make the cream
Soak the gelatine in cold water for 1 hour.
Heat the cream until nearly boiling, then add sugar to taste.
Once boiling, stir in the soaked gelatine and boil for 4-5 minutes.
Set and serve
Pour the mixture into a jug and stir occasionally as it cools.
When cool, pour into a glass dish lined with jam.
Refrigerate overnight.
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.
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Cream + sugartop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Gelatine
- Sets the cream into a firm, sliceable structure as it cools.
- Cream
- Provides richness and a smooth, creamy texture.
The step that matters
Stirring the mixture as it cools. Gelatine must be fully dissolved into the hot cream before it cools, and stirring while cooling keeps it evenly distributed so it sets smooth rather than in patches or lumps.
“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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