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 ↓
Prune Gelatine
Ingredients
Directions
Make the mixture
Dissolve the gelatine in boiling water.
Add sugar to taste.
Heat the prunes in the mixture just until warmed through.
Set and serve
Pour the mixture into a mold and refrigerate until set.
Serve with whipped cream or cream and sugar.
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.
-
Sugar + creamtop 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 liquid into a firm, sliceable gel as it cools.
- Prunes
- Add fruity flavour and a deep colour to the gel.
- Sugar
- Adds sweetness to balance the fruit and gelatine.
- Whipped cream or cream
- Adds richness and a cool, creamy contrast to the firm gel.
The step that matters
Dissolve the gelatine fully in boiling water. Gelatine only sets when its granules dissolve completely in hot liquid. Undissolved granules leave gritty specks and weak patches, so the gel may not set evenly.
“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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.