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 ↓
Charlotte Russe
Ingredients
Directions
Prepare the cream
Sweeten and flavor the cream.
Whip the cream until frothy.
Prepare the gelatine
Soak the gelatine in a small amount of cold water.
Melt the gelatine on the stove and let it cool.
Assemble and set
Line a dish with cake or ladyfingers.
Pour the cream into the lined dish and set on ice until ready to serve.
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
- Thin cream
- Whipped into a light, airy foam that gives the dessert its soft, creamy texture.
- Gelatine
- Sets as it cools and firms the cream so it holds its shape when served.
- Sugar
- Adds sweetness to the cream.
The step that matters
Set on ice until ready to serve. Gelatine firms as it cools and sets. Keeping the dish cold lets the gelatine fully set so the cream holds its shape when cut and served.
“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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