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Dessert

Cream Jelly

A gelatinous dessert made from stock, cream, milk, rose flavoring, and poke-berry jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and berry work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 51 recipes. Both carry ethyl 2-methylbutyrate, which smells fruity, apple. The science ↓

Cream Jelly

Ingredients

Directions

Prepare the stock

  1. Skim off all grease from the stock.

Make the jelly

  1. In a preserving kettle, combine the stock, cream, and milk.

  2. Heat the mixture over low heat until the stock dissolves, but do not boil.

  3. Add the rose flavoring and enough poke-berry jelly to achieve a delicate pink color.

Mould and serve

  1. Wet the blanc-mange moulds with cold water.

  2. Strain the jelly into the moulds and set aside until firm.

  3. To serve, turn the jelly out into a deep dessert dish and accompany with whipped syllabub.

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. Milk + berrytop 16% of all pairs
    Smell alikemoderate
    Cooked together51 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  2. Rose + berrytop 16% of all pairs
    Smell alikemoderate
    Cooked together9 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Cream + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Cream + berrytop 19% of all pairs
    Smell alikelow
    Cooked together54 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  5. Milk + rosetop 26% of all pairs
    Smell alikelow
    Cooked together1,249 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Stock from boiled hog's or calf's feet
Its gelatin sets the jelly so it holds its shape when turned out.
Rich sweet cream
Adds fat and richness, giving the jelly a softer, creamier texture.
Fresh milk
Adds moisture and mild sweetness, softening the set and rounding the flavor.
Poke-berry jelly
Provides the delicate pink color and a fruity flavor.

The step that matters

Heat over low heat without boiling. Gelatin dissolves fully at moderate heat, but boiling can weaken its setting power and cause the dairy to curdle or separate, leaving a grainy, less firm jelly.

Swap the berry

How well each one fits the dish's main ingredients (cream, milk, rose):

  1. Vanillafits better
  2. Raspberryfits better
  3. Strawberryfits better
  4. Berrythe original

Fit is the average pairing score against cream, milk, rose. 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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