Why it works: Sugar and egg are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Gelatine Pudding
Ingredients
Directions
Make the gelatine base
Soak the gelatine in ½ cup cold water.
Boil 1 cup sugar in ½ cup water until it reaches a thread stage.
Stir in the dissolved gelatine and let it boil once.
Finish and set
Beat the egg whites until stiff and fold them into the hot gelatine mixture.
Pour the mixture into small molds and cool until set.
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 + eggtop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
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, wobbly structure as it cools.
- Sugar
- Sweetens the pudding and, boiled to a thread stage, adds body to the syrup.
- Egg whites
- Whipped to stiff foam, they add lightness and an airy, fluffy texture.
The step that matters
Folding the beaten egg whites into the hot gelatine. Hot gelatine can deflate the whipped foam if folded in roughly. Gentle folding keeps the air bubbles intact so the pudding stays light rather than dense or flat.
“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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