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Dessert

Pineapple Baravise

A chilled gelatine dessert of pineapple layered with lady fingers, walnuts and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Sugar and cream 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 ↓

Pineapple Baravise

Ingredients

Directions

Make the gelatine base

  1. Soak the gelatine in cold water.

  2. Dissolve the gelatine with boiling water.

  3. Add the grated pineapple and lemon, then sweeten to taste.

  4. Set the mixture on ice to cool until it thickens.

Layer and set

  1. Pour half of the mixture into a pan.

  2. Layer lady fingers and chopped walnuts on top.

  3. Add the remaining pineapple mixture.

  4. Beat the cream and pour it over the top.

  5. Set on ice until ready to serve.

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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Lemon + walnuttop 10% of all pairs
    Smell alikestrong
    Cooked together2,149 recipes

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

  3. Pineapple + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together1,964 recipes

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

  4. Pineapple + walnuttop 13% of all pairs
    Smell alikestrong
    Cooked together465 recipes

    Shared aroma: 1-hexanal (fruit).

  5. Lemon + sugartop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

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

Lemon and sugar barely smell alike, yet cooks put them together in 53,532 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Gelatine
Sets the liquid pineapple mixture into a firm, sliceable cream.
Cream
Adds richness and a light, airy texture when beaten.
Grated pineapple
Provides the main fruit flavour and moisture to the cream.
Lady fingers
Form a soft sponge layer that soaks up the pineapple mixture.

The step that matters

Set the mixture on ice until it thickens. Gelatine must be cooled to a thick, partly set state before the other layers go in. If it is still runny, the layers will mix together instead of staying distinct, and if it cools too far it can set lumpy or rubbery.

Swap the pineapple

How well each one fits the dish's main ingredients (lemon, sugar, walnut, cream):

  1. Vanillafits better
  2. Figfits better
  3. Orangefits better
  4. Pineapplethe original

Fit is the average pairing score against lemon, sugar, walnut, cream. Candidates are from the same food group and used in at least 100 recipes.

“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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