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 ↓
Raspberry Blanc Mange
Ingredients
Directions
Make the raspberry juice
Stew the fresh raspberries and strain off the juice.
Sweeten the juice to taste.
Thicken and set
In a saucepan, bring the juice to a boil.
Mix the cornstarch with cold water and stir it into the boiling juice.
Continue stirring until the mixture thickens.
Pour into molds that have been wet with cold water and set aside to cool.
Serve
Serve with cream and sugar.
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
- Raspberries
- Provide the main flavour and colour, and the juice that forms the pudding.
- Cornstarch
- Thickens the juice as it heats, setting the pudding into a firm, sliceable shape.
- Cream
- Adds richness and a soft contrast to the tart raspberry flavour when served.
The step that matters
Stirring the cornstarch into the boiling juice. Cornstarch must be stirred in evenly and kept stirring while the juice boils so it gelatinises and thickens without lumps or scorching on the pan bottom.
“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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