Why it works: Almond and strawberry work together. They rank in the top 9% of all ingredient pairs, and cooks put them together in 433 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓
Spanish Syllabub
Ingredients
Directions
Prepare the base
Blanch and pound the almonds with rose water in a mortar.
Mix in the pounded sugar, lemon juice, and strawberry or raspberry juice.
Make the syllabub
Add the white wine and whole milk (or warm cream) to the mixture.
Whip or mill the mixture until it froths nicely.
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.
-
Almond + strawberrytop 9% of all pairsSmell alikemoderateCooked together433 recipes
Shared aroma: 2,4-decadienal (seaweed).
-
Almond + lemontop 10% of all pairsSmell alikestrongCooked together5,655 recipes
Shared aroma: eucalyptol (eucalyptus, herbal).
-
Strawberry + milktop 10% of all pairsSmell alikemoderateCooked together1,130 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
-
Strawberry + white winetop 10% of all pairsSmell alikemoderateCooked together60 recipes
Shared aroma: ethyl isobutyrate (fruity, ethereal).
-
Lemon + white winetop 11% of all pairsSmell alikemoderateCooked together3,832 recipes
Shared aroma: myrcene (balsamic, herbaceous).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Whole milk
- Provides the liquid and fat that whip into a light, creamy froth.
- Loaf sugar
- Adds sweetness and helps balance the sharpness of the lemon juice.
- Lemon juice
- Adds acidity that sharpens the flavour and helps curdle the milk into a thick, rich texture.
- White wine
- Adds acidity and flavour, thinning the mixture before it is whipped.
- Almonds
- Contribute richness and body to the flavour base of the mixture.
The step that matters
Whip or mill the mixture until it froths nicely. Whipping incorporates air into the liquid, creating a light foam. Stopping too early leaves it thin, and overbeating a dairy mixture can turn it grainy or split it, so watch the texture closely.
“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.
More syllabub recipes
You might also like
Lemon Cake228 recipes
Lemon Ice147 recipes
Strawberry Ice Cream122 recipes
Lemon Sherbet103 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.