Why it works: Cream and nuts work together. They rank in the top 19% of all ingredient pairs, and cooks put them together in 886 recipes. Both carry 2-nonanone, which smells fruity, floral. The science ↓
Angel Pudding
Ingredients
Directions
Whip the cream until stiff.
Fold in the marshmallows, nuts, and cherries.
Serve in tall glasses.
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 + nutstop 19% of all pairsSmell alikelowCooked together886 recipes
Shared aroma: 2-nonanone (fruity, floral).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Double cream
- Whipped to stiff peaks, it traps air and forms the light, airy body of the pudding.
- Marshmallows
- Soften and hold sweetness and body as they blend into the whipped cream.
- Candied cherries
- Add sweetness and bright flavour, with chewy texture against the cream.
- Chopped nuts
- Add crunch and a toasty, roasted flavour that contrasts with the soft cream.
The step that matters
Whip the cream until stiff. Cream under-whipped stays runny and won't hold its air, so the folded pudding turns heavy. Over-whipping past stiff peaks can turn it grainy or buttery, so stop when peaks stand upright.
“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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