Raspberry Cream Without Cream
Ingredients
Directions
Mix raspberries, saccharin, and egg whites in a bowl.
Beat the mixture together for one hour.
Spoon the mixture into a glass dish in lumps.
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
What each ingredient does
- Egg whites
- Whipped into a foam that traps air, giving the cream its light, airy structure.
- Raspberries
- Provide the main fruit flavor, tartness, and pink color.
- Saccharin
- Provides sweetness without adding sugar.
The step that matters
Beat the mixture together for one hour. Long beating incorporates air into the egg white proteins, which unfold and form a stable foam. Under-beating leaves the mixture dense and runny, while the foam's structure is what keeps the finished dish light.
“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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