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Dessert

Peach Mould

A gelatin dessert made with peaches, sugar, water, maraschino, and gelatine, set in a mould and topped with whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Peach and sugar are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 2,308 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Peach Mould

Ingredients

Directions

Prepare the peach mixture

  1. Boil the peaches and sugar in the water until tender.

  2. Soak the gelatine in a little cold water.

  3. Rub the peaches through a sieve over the soaked gelatine.

  4. Add the maraschino and a few drops of carmine.

Set and serve

  1. Pour into an ornamental border mould.

  2. Turn out when set and garnish with whipped cream using a piping bag and large rose tip.

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. Peach + sugartop 17% of all pairs
    Smell alikelow
    Cooked together2,308 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

What each ingredient does

Gelatine
Sets the liquid peach mixture into a firm mould that holds its shape when turned out.
Peaches
Provide the main fruit flavour and, once rubbed through a sieve, the body of the mould.
Sugar
Sweetens the peach mixture and helps soften the fruit as it boils.
Maraschino
Adds a distinctive cherry-like aroma and extra sweetness to the mould.

The step that matters

Rubbing the peaches through a sieve over the soaked gelatine. Gelatine must be dissolved fully into a warm mixture to set evenly. If the gelatine is not properly softened and combined, or the mixture is allowed to cool and thicken before pouring, the mould can set unevenly or contain lumps.

“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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