Kaspberry Cream Without Cream
Ingredients
Directions
Mix raspberries, saccharin, and egg whites in a bowl.
Beat the mixture together for one hour.
Spoon the mixture into a glass dish in lumps.
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
What each ingredient does
- Raspberries
- Provide the fruit flavor and moisture that give the custard its character.
- Egg whites
- Whipped by beating, they trap air and set the mixture into a light, airy texture.
- Saccharin
- Provides sweetness without adding sugar.
The step that matters
Beat the mixture together for one hour. Beating incorporates air into the egg whites, and the foam's stability determines the final light texture. Under-beating leaves a dense, runny result, while the long beating time is what builds the foam structure.
“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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