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 ↓
Bohemian Cream
Ingredients
Directions
Make the cream
Beat the egg whites to a stiff froth.
In a bowl, combine the jelly and sugar, and beat them together thoroughly.
Gently fold in the beaten egg whites.
Serve
Serve with plain or whipped cream.
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.
Photo for illustrative purposes only · Contact us to use it
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 + creamtop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
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Egg + sugartop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
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Egg + creamtop 24% of all pairsSmell alikelowCooked together42,166 recipes
Shared aroma: acetic acid (sour, vinegar).
Egg and cream barely smell alike, yet cooks put them together in 42,166 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
- Egg whites
- Whipped into a stiff foam, the air bubbles give the dessert its light, airy structure.
- Sugar
- Adds sweetness and helps stabilize the beaten egg white foam.
- Jelly
- Provides the main flavor and sweetness, and blends into the foam to color it.
The step that matters
Gently fold in the beaten egg whites. The air bubbles in the whipped egg whites are what make the cream light. Stirring vigorously or overmixing pops those bubbles and deflates the foam, so fold slowly with a spatula until just combined.
“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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