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Dessert

Neapolitan Cream

A custard dessert made with jelly, milk, cream, yolks, cherries, ginger, gelatine, and sugar.

From an old cookbook · modernised transcription
By Hamilton, Margaret · From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and cream are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 29,399 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Neapolitan Cream

Ingredients

Directions

Prepare

  1. Make a custard.

  2. Cut the ginger small.

  3. Cook for 10 minutes in pint syrup.

Assemble and set

  1. Decorate the mould with jelly and cherries.

  2. Stir in melted gelatine, ginger and cream whipped into custard.

  3. Pour into the decorated mould and set.

Nutrition, whole recipe (rough)

200Calories
8 gProtein
13 gFat
12 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Cream1 tbsp (15ml) heavy51

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Hamilton, Margaret. 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. See the original page.

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 + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

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

What each ingredient does

Yolks
Thicken the custard as they set with gentle heat, giving it a smooth, rich body.
Cream
Whipped into the custard to add lightness, richness and a soft, creamy texture.
Milk
Forms the liquid base of the custard, carrying the flavour and setting with the yolks.

The step that matters

Folding whipped cream into the custard. If the custard is still hot, it can deflate the whipped cream and thin the mixture. Letting the custard cool slightly keeps the cream airy, so the set mould stays light and creamy.

“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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