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Dessert

Rose Cream

A gelatin dessert made with milk, eggs, sugar, and optional food coloring, finished with whipped cream.

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

Rose Cream

Ingredients

Directions

Make the custard

  1. Dissolve the gelatine in ½ cup of milk.

  2. Heat the remaining milk in a double boiler.

  3. Add the dissolved gelatine, sugar, and beaten egg yolks to the heated milk.

  4. Boil the mixture until it thickens.

Set and serve

  1. Add food coloring and the stiffly beaten egg whites.

  2. Whip the mixture for 2 minutes, then pour it into a mold to cool.

  3. Serve with whipped cream.

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.

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

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

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

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

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and milk barely smell alike, yet cooks put them together in 77,875 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Gelatine
Sets the liquid mixture into a firm, sliceable structure as it cools.
Eggs
Yolks thicken the custard and whites add lightness to the set dessert.
Milk
Forms the liquid base that thickens into the creamy body of the dessert.
Sugar
Adds sweetness and balances the richness of the milk and eggs.

The step that matters

Boil the mixture until it thickens. Egg yolks can curdle or scramble if overheated, so the custard should thicken gently over controlled heat. Stirring and watching the texture helps keep it smooth.

“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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