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 ↓
Mock Ice
Ingredients
Directions
Prepare
Rub the preserve through a sieve into a bowl.
Add enough cream to fill a quart mold.
Make the mixture
Dissolve the isinglass or gelatin in the water over low heat.
Let the mixture cool slightly, then mix it with the cream.
Chill and serve
Pour the mixture into a mold and refrigerate.
Turn out the mock ice the next day.
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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Cream + gelatintop 7% of all pairsSmell alikestrongCooked together1,628 recipes
Shared aroma: acetic acid (sour, vinegar).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Preserve
- Adds sweetness and fruity flavour to the cream.
- Cream
- Provides richness and the body of the dessert.
- Isinglass or gelatin
- Sets the mixture so it holds its shape when chilled and turned out.
The step that matters
Let the mixture cool slightly before mixing it with the cream. Isinglass or gelatin that is still very hot can thin the cream and weaken or prevent a firm set, while mixing it only once it has cooled a little helps it blend evenly and set properly.
“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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