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Baking for Others: Summer Lemon Mousse with Strawberries

By biggirlssmallkitchen · From Open Recipes · 11 ingredients
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Why it works: Lemon and basil match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and 1,820 recipes mention both. Both carry 3-hexenal, which smells apple, fruity. The science ↓

The recipe

Makes 4 servings

Ingredients

Contains: egg, milk (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By biggirlssmallkitchen. Recipe from Open Recipes.

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.

  1. Lemon + basiltop 2% of all pairs
    Aroma overlapstrong
    Mentioned together1,820 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Sugar + syruptop 5% of all pairs
    Aroma overlapstrong
    Mentioned together5,841 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Sugar + creamtop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together43,437 recipes

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

  4. Cream + syruptop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together1,964 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Egg + lemontop 9% of all pairs
    Aroma overlapmoderate
    Mentioned together43,327 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

Flavor stand-ins for the basil

How well each one fits the dish's main ingredients (egg, sugar, lemon, cream, syrup):

  1. Nutmegbetter flavor fit
  2. Cinnamonbetter flavor fit
  3. Gingerbetter flavor fit
  4. Basilthe original

Fit is the average pairing score against egg, sugar, lemon, cream, syrup. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).