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Raspberry Creams

Raspberry cream balls made by coating raspberry jam paste with melted French cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Raspberry Creams

Ingredients

Directions

Make the centres

  1. Stir enough confectioners’ sugar into a teaspoonful of raspberry jam to form a thick paste.

  2. Roll the paste into balls between your palms.

Coat and set

  1. Melt French Cream in a teacup set in a basin of boiling water, stirring until smooth.

  2. Add a few drops of cochineal coloring or raspberry juice to tint the cream pale pink, being careful not to add too much.

  3. Dip the balls into the melted cream, giving them two coats.

  4. Set aside to harden, stirring the melted cream occasionally to prevent it from turning back to syrup.

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. Raspberry + creamtop 16% of all pairs
    Smell alikelow
    Cooked together1,332 recipes

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

  3. Raspberry + sugartop 21% of all pairs
    Smell alikelow
    Cooked together3,101 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

Raspberry jam
Provides the flavour and the base for the firm centre paste.
Confectioners’ sugar
Stiffens the jam into a paste that holds its shape when rolled.
French cream
Forms the smooth coating that hardens around each centre.
Cochineal coloring or raspberry juice
Tints the cream pale pink without changing its set.

The step that matters

Set aside to harden, stirring the melted cream occasionally. Sugar-rich creams can slip back toward a syrup when left to cool, so stirring keeps the coating from reverting and helps it set into an even shell.

Swap the raspberry

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

  1. Vanillafits better
  2. Strawberryfits about as well
  3. Raspberrythe original
  4. Raisinfits about as well

Fit is the average pairing score against sugar, 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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