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Pineapple Cream

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

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

Why it works: Raspberry and pineapple work together. They rank in the top 6% of all ingredient pairs, and cooks put them together in 195 recipes. Both carry furaneol, which smells caramel, sweet. The science ↓

Pineapple Cream

Ingredients

Directions

Prepare the mold

  1. Pour a little melted raspberry or strawberry jelly into the bottom of a mold and allow it to set.

Make the cream

  1. Soak the gelatin in the milk, then stir over low heat until thoroughly melted.

  2. Whip the cream, then add the sugar and chopped preserved pineapple.

  3. Stir in the melted gelatin.

Set and serve

  1. Once the jelly is firm, pour in the cream mixture and set in cracked ice to harden.

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. Raspberry + pineappletop 6% of all pairs
    Smell alikemoderate
    Cooked together195 recipes

    Shared aroma: furaneol (caramel, sweet).

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

    Shared aroma: acetic acid (sour, vinegar).

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

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

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

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

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

What each ingredient does

Gelatin
Sets the cream into a firm, sliceable body as it cools.
Cream
Whipped to form the light, rich body of the dessert.
Sugar
Adds sweetness and balances the tartness of the pineapple.
Preserved pineapple
Provides the main fruit flavour and pieces throughout the cream.

The step that matters

Stir in the melted gelatin. Gelatin must be fully dissolved and cooled slightly before it is folded into the whipped cream. If it is too hot it can deflate the cream, and if it is lumpy or set early it will leave streaks or firm bits instead of an even set.

Swap the pineapple

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

  1. Vanillafits better
  2. Strawberryfits better
  3. Peachfits better
  4. Pineapplethe original

Fit is the average pairing score against raspberry, gelatin, milk, cream, sugar. 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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