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Ricotta Soufflés with Blackberry Compote

By epicurious · From Open Recipes · 11 ingredients
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Why it works: Lemon and milk match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and 19,048 recipes mention both. Both carry 2-nonenal, which smells fatty, green. The science ↓

The recipe

Makes 6

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By epicurious. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Lemon + milktop 7% of all pairs
    Aroma overlapstrong
    Mentioned together19,048 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Flour + milktop 8% of all pairs
    Aroma overlaplow
    Mentioned together76,993 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + eggtop 8% of all pairs
    Aroma overlaplow
    Mentioned together104,138 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + milktop 9% of all pairs
    Aroma overlapmoderate
    Mentioned together88,465 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Lemon + vermouthtop 9% of all pairs
    Aroma overlaplow
    Mentioned together154 recipes

    Shared aroma: linalool (floral, citrus).

Flour and milk share little aroma chemistry, yet 76,993 recipes mention both: they likely work on texture and structure more than aroma.

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

Flavor stand-ins for the lemon

How well each one fits the dish's main ingredients (sugar, flour, egg, milk, vermouth):

  1. Vanillabetter flavor fit
  2. Lemonthe original

Fit is the average pairing score against sugar, flour, egg, milk, vermouth. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).