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Dessert

Plum Bavarian Cream

A chilled dessert of plums folded into a gelatinous Bavarian cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Plum and cream work together. They rank in the top 29% of all ingredient pairs, and cooks put them together in 369 recipes. Both carry gamma-decalactone, which smells peach, creamy. The science ↓

Plum Bavarian Cream

Ingredients

Directions

Prepare

  1. Soak the gelatine in cold water.

  2. Press the plums through a sieve.

  3. Dissolve the gelatine over boiling water.

  4. Stir the plums into the dissolved gelatine and mix well.

Set the cream

  1. Pour the mixture into a bowl set in ice and stir constantly until it begins to thicken.

  2. Gently fold in the whipped cream until well mixed.

  3. Turn the mixture into a mold and refrigerate until hardened.

Serve

  1. Serve with additional whipped cream.

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. Plum + creamtop 29% of all pairs
    Smell alikelow
    Cooked together369 recipes

    Shared aroma: gamma-decalactone (peach, creamy).

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

What each ingredient does

Gelatine
Sets the liquid plum mixture into a firm, sliceable cream when chilled.
Plums
Provide the main fruit flavour, sweetness, and colour, with body from the pulp.
Whipped cream
Adds fat and air, giving the set dessert a light, creamy texture.

The step that matters

Stirring the cooling mixture over ice. If the mixture is left to sit while it cools, the gelatine can set in lumps or unevenly. Constant stirring keeps it cooling evenly so it thickens smoothly before the cream is folded in, which keeps the whipped cream from deflating.

“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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