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Pineapple Cream

A chilled gelatin dessert made with pineapple, milk, sugar, heavy cream, and gelatin.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Pineapple Cream

Why it works: Gelatin and cream match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 1,628 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Pineapple Cream

Ingredients

Directions

Dissolve the gelatin

  1. Soak the gelatin in the milk for 30 minutes.

  2. Heat the mixture until the gelatin is dissolved, then let it cool.

Combine and chill

  1. In a large bowl, combine the shredded pineapple, sugar, dissolved gelatin, and whipped cream with salt.

  2. Whip the mixture together for a few minutes.

  3. Chill in the refrigerator before serving.

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.

Photo for illustrative purposes only · Contact us to use it

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. Gelatin + creamtop 7% of all pairs
    Smell alikestrong
    Cooked together1,628 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Gelatin + sugartop 7% of all pairs
    Smell alikemoderate
    Cooked together2,778 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Milk + pineappletop 12% of all pairs
    Smell alikemoderate
    Cooked together885 recipes

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

  5. 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

Gelatin
Sets the mixture so it holds its shape when chilled.
Milk
Liquid that hydrates the gelatin and adds richness.
Shredded pineapple
Adds fruit flavour and a bright, slightly acidic taste.
Sugar
Adds sweetness that balances the pineapple's tartness.
Heavy cream
Adds fat, so the whipped mixture becomes light and creamy.

The step that matters

Fully dissolve the gelatin before combining. Gelatin only sets when it is completely dissolved. Undissolved granules stay firm and leave a grainy texture, and the cooled gelatin must be fully liquid to mix evenly through the cream and pineapple.

Swap the pineapple

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

  1. Vanillafits better
  2. Strawberryfits better
  3. Coconutfits about as well
  4. Pineapplethe original

Fit is the average pairing score against gelatin, milk, 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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