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Dessert

Raspbeery Cream

A chilled dessert made from milk, cream, isinglass, raspberry jelly, sugar, and brandy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Cream and sugar 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 ↓

Raspbeery Cream

Ingredients

Directions

Make the cream base

  1. Boil the milk, cream, and isinglass together for 30 minutes, or until the isinglass is melted.

  2. Strain the mixture through a fine sieve into a bowl and let it cool slightly.

Flavour and set

  1. Add enough melted raspberry jelly to make ½ pint and stir until well mixed.

  2. If not sweet enough, add pounded sugar with the brandy and whisk until nearly cold.

  3. Pour the mixture into a well-oiled mold and refrigerate until set.

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

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

  2. Milk + raspberrytop 13% of all pairs
    Smell alikemoderate
    Cooked together1,014 recipes

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

  3. Raspberry + brandytop 13% of all pairs
    Smell alikemoderate
    Cooked together235 recipes

    Shared aroma: (z)-hex-3-en-1-ol (freshly cut grass green and herbaceous notes).

  4. Milk + brandytop 15% of all pairs
    Smell alikemoderate
    Cooked together3,738 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  5. Cream + brandytop 16% of all pairs
    Smell alikelow
    Cooked together2,635 recipes

    Shared aroma: 2-heptanol (bitter, floral).

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

What each ingredient does

Isinglass
Gelatin-like protein that dissolves in hot liquid and sets as it cools, giving the cream its firm body.
Cream
Adds fat for a rich, smooth texture and a mouthfeel that softens the set.
Milk
Forms the liquid base that the isinglass sets, adding body and a mild dairy flavour.
Raspberry jelly
Adds fruit flavour, colour and some sweetness to the cream.
Brandy
Adds aroma and warmth to the flavour of the finished cream.

The step that matters

Adding the melted raspberry jelly and the brandy while the mixture is still warm. Isinglass begins to set as it cools, so if the mixture is too cold or too thick when the jelly is stirred in, it may set unevenly or in lumps. Stirring until well mixed and whisking until nearly cold helps the set stay smooth.

Swap the raspberry

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

  1. Vanillafits better
  2. Strawberryfits about as well
  3. Apricotfits about as well
  4. Raspberrythe original

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