Why it works: Sugar and egg are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
White Cherry Sherbet
Ingredients
Directions
Prepare the cherries
Mash the cherries raw to break the stones and strain the juice through a fine strainer into the freezer.
Boil the cherry pulp with some sugar and water to extract flavor from the kernels, then strain and add the remaining water and sugar.
Freeze and finish
Freeze the mixture, then fold in the whipped egg whites and finish freezing.
Optionally, add a few whole cherries simmered in syrup for garnish.
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 + eggtop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- White cherries
- Supply the main fruit flavor and the body of the sherbet.
- Sugar
- Adds sweetness and keeps the frozen texture softer by lowering the freezing point.
- Egg whites
- Whipped air is folded in, giving the sherbet a lighter, smoother texture.
The step that matters
Folding in the whipped egg whites. Fold the whipped egg whites in gently so the air they hold is not knocked out. Deflated whites make the sherbet denser and less light.
“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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