Why it works: Cream and sugar 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 ↓
Blanc-mange Strawberries
Ingredients
Directions
Make the blanc-mange
Dissolve the gelatine in the water.
Add the cream and sugar, then heat until nearly boiling.
Let the mixture stand until nearly cold.
Serve
Pour it over the sugared strawberries placed in a glass 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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Cream + sugartop 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
- Gelatine
- Sets the cream mixture into a soft, sliceable custard as it cools.
- Cream
- Adds richness and a smooth, creamy texture to the set dessert.
- Sugar
- Sweetens the blanc-mange and the strawberries.
- Strawberries
- Provide fresh fruit flavour and contrast to the creamy base.
The step that matters
Let the mixture stand until nearly cold before pouring. Gelatine sets as it cools. If the mixture is still very hot, it may not set properly, and if it cools too much before pouring it can thicken unevenly.
“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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