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Chestnut Mousse

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cream and pepper are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 21,449 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Chestnut Mousse

Ingredients

Directions

  1. Dissolve the mixture and cool it.

  2. Fold in the beaten cream.

  3. Turn into a mold, filling it to overflow.

  4. Press the cover tightly over wrapping paper.

  5. Pack in equal parts of ice and coarse sea salt.

  6. Let stand for three to four hours.

  7. When ready, turn out from the mold and garnish with whipped cream or a cloth wrung out of cold water.

  8. Season to taste with salt and pepper.

  9. Freeze as ice cream is frozen.

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. Cream + peppertop 23% of all pairs
    Smell alikelow
    Cooked together21,449 recipes

    Shared aroma: acetic acid (sour, vinegar).

Cream and pepper barely smell alike, yet cooks put them together in 21,449 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

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