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Dessert

Whipped Ceeam Dessert

A dessert made with whipped cream, gelatin, powdered sugar, sherry, brandy, vanilla, and topped with ladyfingers and cherries.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Whipped Ceeam Dessert

Ingredients

Directions

Prepare the base

  1. Dissolve the Knox gelatin in hot milk.

  2. In a bowl, combine the dissolved gelatin, hot milk, powdered sugar, sherry, brandy, and vanilla.

  3. In a separate bowl, beat the egg whites until stiff peaks form.

Make the cream and assemble

  1. Fold the beaten egg whites into the cream until well combined.

  2. Gently fold the cream mixture into the gelatin mixture.

  3. Arrange ladyfingers around a dish or mold and top with cherries.

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. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Sherry + brandytop 6% of all pairs
    Smell alikemoderate
    Cooked together1,209 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  3. Cream + gelatintop 7% of all pairs
    Smell alikestrong
    Cooked together1,628 recipes

    Shared aroma: acetic acid (sour, vinegar).

  4. Gelatin + sugartop 7% of all pairs
    Smell alikemoderate
    Cooked together2,778 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Sherry + vanillatop 8% of all pairs
    Smell alikemoderate
    Cooked together506 recipes

    Shared aroma: piperonal (bitter, coconut).

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

What each ingredient does

Cream
Whipped into a light, rich body that gives the dessert its airy texture and moisture.
Egg whites
Beaten to stiff peaks to trap air, lightening the texture and helping the dessert hold its shape.
Knox gelatin
Sets the mixture so it holds its shape when chilled and sliced.
Powdered sugar
Sweetens the dessert and dissolves smoothly into the liquid base.

The step that matters

Folding the egg whites and cream. Folding gently keeps the air beaten into the egg whites and cream. Stirring vigorously deflates the foam, leaving a denser, less light dessert.

“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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