Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓
Strawberry Bavarian Cream
Ingredients
Directions
Prepare the strawberry puree
Remove the stems from the strawberries and bruise them in a bowl with the powdered sugar.
Rub the mixture through a sieve.
Set and serve
Mix the strawberry puree with the whipped cream and clarified isinglass or gelatin.
Pour the mixture into a lightly oiled mold.
Set the mold in ice until the cream is firm, then turn it out onto a dish.
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 + creamtop 9% of all pairsSmell alikemoderateCooked 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 their puree gives the cream its body.
- Whipped cream
- Adds richness and a light, airy texture to the set cream.
- Isinglass or gelatine
- Sets the liquid mixture so it holds its shape when turned out of the mold.
- Powdered sugar
- Sweetens the strawberries and dissolves easily into their juice.
The step that matters
Set the mold in ice until the cream is firm. The gelatine or isinglass must be fully chilled to set the cream. If the mold is not cold enough or left too short a time, the cream stays soft and may collapse when turned out.
“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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