Why it works: Gelatin and sherry work together. They rank in the top 20% of all ingredient pairs, and cooks put them together in 138 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Jellied Soup
Ingredients
Directions
Make the jelly
Stiffen the clear soup with a little gelatin until it holds the outline of a spoon when chilled.
Serve
Serve two large tablespoons of the jellied soup in a cup.
For iced clear soup, add a little sherry and serve it ice cold.
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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Gelatin + sherrytop 20% of all pairsSmell alikelowCooked together138 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Clear soup
- Forms the flavored liquid base that the jelly is built from.
- Gelatin
- Sets the soup into a firm jelly that holds its shape when chilled.
The step that matters
Stiffening the clear soup with gelatin. Too little gelatin leaves the soup runny, while too much makes it rubbery. Chilling until it holds a spoon's outline gives a soft, sliceable set that still melts on the tongue.
“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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