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
Prepare the raspberry base
Bruise the raspberries in a bowl with the powdered sugar.
Rub the mixture through a sieve.
Set and serve
Mix the raspberry juice with the whipped cream and clarified isinglass.
Pour the mixture into a mold greased with sweet oil.
Set the mold in ice until cold, then turn it out onto a dish.
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 main flavour and colour, and their juice gives the cream its body.
- Powdered sugar
- Sweetens the fruit and helps draw out its juice when bruised.
- Whipped cream
- Adds richness and a light, airy texture to the set dessert.
- Isinglass
- Gelatine-like setting agent that firms the mixture so it holds its shape when turned out.
The step that matters
Set the mold in ice until cold. Isinglass only sets properly when the mixture is thoroughly chilled. Turning the mold out too early can cause the cream to slump or break, so it needs to be fully firm before unmoulding.
“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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