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 ↓
Raspberry Cream
Ingredients
Directions
Combine the raspberry jelly in a large bowl.
Froth the heavy cream in another bowl and season it with sugar and wine.
Skim the froth as it rises and add it to the jelly.
Beat and stir the mixture until it reaches a nice color and is not too sweet.
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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Cream + sugartop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
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Raspberry + winetop 14% of all pairsSmell alikemoderateCooked together303 recipes
Shared aroma: delta-decalactone (sweet, creamy).
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Raspberry + creamtop 16% of all pairsSmell alikelowCooked together1,332 recipes
Shared aroma: delta-decalactone (sweet, creamy).
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Cream + winetop 19% of all pairsSmell alikelowCooked together3,887 recipes
Shared aroma: 1-octen-3-one (mushroom, metallic).
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Raspberry + sugartop 21% of all pairsSmell alikelowCooked together3,101 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
- Heavy cream
- Whipped into froth that lightens the texture and gives the dessert its airy body.
- Raspberry jelly
- Provides the fruity flavor and the pink color of the finished cream.
- Sugar
- Sweetens the cream and helps stabilize the froth as it whips.
The step that matters
Beat and stir the mixture until it reaches a nice color and is not too sweet.. Folding the froth into the jelly too vigorously can deflate it, so stir gently and taste as you go. Overbeating also warms and thickens the cream, so stopping at the right point keeps the texture light.
Swap the raspberry
How well each one fits the dish's main ingredients (cream, sugar, wine):
- Vanillafits better
- Strawberryfits about as well
- Raspberrythe original
- Applefits about as well
Fit is the average pairing score against cream, sugar, wine. 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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