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 Cream
Ingredients
Directions
Make the raspberry juice
Mash the raspberries.
Press the mashed berries through a sieve to extract the juice.
Finish the cream
Sweeten the juice with sugar to taste.
Mix the sweetened juice with the heavy cream.
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.
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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 juice that gives the cream its fruity flavour and tartness.
- Sugar
- Sweetens the raspberry juice, balancing its natural tartness.
- Heavy cream
- Provides fat that gives the finished dessert a rich, smooth body.
The step that matters
Sweeten the juice with sugar to taste. Raspberry juice ranges from very tart to mild depending on the fruit. Sugar dissolves most easily in liquid, and tasting before adding cream lets the cook adjust sweetness before it gets diluted by the cream.
“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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