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Dessert

Strawberry Bavarian Cream

A chilled strawberry custard made with whipped cream, gelatin, and powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cream and gelatin match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 1,628 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Strawberry Bavarian Cream

Ingredients

Directions

Prepare the puree

  1. Remove the hulls from the strawberries and bruise them in a bowl with the powdered sugar.

  2. Pass the mixture through a sieve.

Make and set the cream

  1. Mix the strawberry puree with the whipped cream and clarified isinglass or gelatin.

  2. Pour the mixture into a greased mold.

  3. Set the mold in rough ice until the cream is firm.

Serve

  1. Invert the mold onto a dish to serve.

Recipe from a historical cookbook (Internet Archive).

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.

  1. Cream + gelatintop 7% of all pairs
    Smell alikestrong
    Cooked together1,628 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Sugar + gelatintop 7% of all pairs
    Smell alikemoderate
    Cooked together2,778 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Strawberries
Provide the main flavour and colour, and the fruit body of the cream.
Whipped cream
Adds air and richness, giving the set cream a light, creamy texture.
Isinglass or gelatin
Forms a gel network that sets the cream so it holds its shape when unmolded.
Powdered sugar
Sweetens the puree and dissolves easily into the strawberry pulp.

The step that matters

Setting the cream in rough ice. The gelatin or isinglass must cool slowly and evenly to form a firm gel. If the cream warms or sets unevenly, it may stay soft or weep, and it may not release cleanly from the mold.

“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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