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 ↓
Berry Cream
Ingredients
Directions
Mash the berries in an earthen bowl using a potato masher.
Rub the mashed berries through a colander.
Add the sugar and sweet cream to the berry mixture.
Freeze the mixture until solid.
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.
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Sugar + creamtop 9% of all pairsSmell alikemoderateCooked together43,450 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
- Berries
- Provide the main flavor and fruity acidity, and their pulp gives the cream its color and body.
- Sugar
- Sweetens the mixture and lowers its freezing point, keeping the frozen cream softer.
- Sweet cream
- Adds fat and richness, giving the frozen cream a smooth, creamy texture.
The step that matters
Rub the mashed berries through a colander. Pressing the pulp through removes seeds and fibrous bits, so the frozen cream is smooth rather than gritty.
“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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