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Dessert

Strawberry Cream

A chilled gelatin dessert made from strawberry puree, sugar, lemon juice, cochineal, and gelatin.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sugar and lemon are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 53,532 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Strawberry Cream

Ingredients

Directions

Prepare the strawberry pulp

  1. Puree the strawberries through a fine sieve to make ½ pint of pulp.

  2. Mix in the powdered sugar, lemon juice, and cochineal.

Make the gelatine

  1. Soak the gelatine in ½ pint of water for 30 minutes.

  2. Dissolve the soaked gelatine in a small saucepan with ½ cup of boiling water, stirring until fully dissolved.

Set and serve

  1. Combine the gelatine mixture with the strawberry puree and mix well.

  2. Pour into a mold and refrigerate until set.

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 + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and lemon barely smell alike, yet cooks put them together in 53,532 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

Fresh strawberries
Provide the main flavour and colour, and the fruit pulp that gives the gelatin its body.
Gelatine
Forms the gel structure that sets the dessert firm when chilled.
Powdered sugar
Adds sweetness and balances the tartness of the strawberries and lemon.
Lemon juice
Adds acidity that brightens the strawberry flavour.

The step that matters

Dissolve the soaked gelatine completely. Gelatine must be fully dissolved before it is combined with the pulp; undissolved granules leave gritty specks and uneven setting. Gelatine sets as it cools, so the mixture should be stirred smoothly and used before it begins to thicken.

“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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