Why it works: Sugar and cream 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 ↓
Velvet Cream
Ingredients
Directions
Make the base
Dissolve the gelatine in the water.
Combine the wine, dissolved gelatine, and sugar in a saucepan.
Heat the mixture over medium heat until it comes to a boil.
Strain the mixture through a flannel bag.
Finish and set
Allow it to cool slightly, then stir in the heavy cream.
Beat the mixture well and pour it into a mold.
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.
Photo for illustrative purposes only · Contact us to use it
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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Sugar + creamtop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
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Wine + creamtop 19% of all pairsSmell alikelowCooked together3,887 recipes
Shared aroma: 1-octen-3-one (mushroom, metallic).
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Wine + sugartop 31% of all pairsSmell alikelowCooked together9,581 recipes
Shared aroma: beta-damascenone (apple, rose).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Gelatine
- Sets the liquid into a firm, sliceable structure as it cools.
- Heavy cream
- Adds fat for a rich, smooth, velvety texture.
- Sugar
- Adds sweetness and balances the acidity of the wine.
- Wine
- Provides flavour and acidity to the dessert.
The step that matters
Allow it to cool slightly, then stir in the heavy cream.. If the mixture is still very hot, the cream can separate or lose its smooth texture. Letting it cool slightly first keeps the cream stable. Beating well then helps distribute the cream evenly before the gelatine sets.
“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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