Why it works: Sugar and lemon are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 53,532 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Cherry Ice Glace De Cerises
Ingredients
Directions
Prepare the cherries
Remove the stones and stalks from the cherries.
Place cherries in a pot with sugar and boil covered.
Strain the mixture through a fine sieve, discarding the skins.
Make the infusion
Crack a handful of cherry stones and infuse in a little water with lemon juice for 1 hour.
Finish the glaze
Add clarified sugar to the cherry mixture and the stone infusion, mixing well.
Do not place in molds until ready to freeze.
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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Sugar + lemontop 18% of all pairsSmell alikelowCooked together53,532 recipes
Shared aroma: 2-nonenal (fatty, green).
Sugar and lemon barely smell alike, yet cooks put them together in 53,532 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
- Cherries
- Provide the main fruit flavour, colour and sugar-free bulk of the glaze.
- Sugar
- Adds sweetness and softens the texture of the frozen glaze.
- Clarified sugar
- Adds sweetness and helps keep the frozen glaze smooth rather than icy.
- Lemon
- Adds acidity that brightens the cherry flavour.
The step that matters
Do not place in molds until ready to freeze.. Sugar lowers the freezing point and slows ice crystal growth. If the mixture sits in molds before freezing, it can separate or develop an uneven texture, so it should go into molds only when it is ready to freeze.
“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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