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Dessert

Fruit Cream

A chilled fruit puree blended with sugar and optional cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Fruit Cream

Why it works: Orange and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,634 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Fruit Cream

Ingredients

Directions

Prepare the fruit

  1. Place a puree strainer or sieve over a large bowl.

  2. Turn in the apricots and berries, rubbing them through the strainer, discarding the skins.

  3. Peel the bananas, remove seeds and dark portions, and sift the pulp.

  4. Gradually pour in the water to help the pulp pass through the strainer.

  5. Squeeze the oranges and lemons, straining the juice into the fruit pulp.

Finish and freeze

  1. Add the sugar and stir until dissolved.

  2. Optionally, mix in 1 cup to 1 pint of cream just before freezing.

  3. Freeze the mixture as usual.

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.

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.

  1. Orange + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Apricot + bananatop 3% of all pairs
    Smell alikestrong
    Cooked together124 recipes

    Shared aroma: 3-methyl-1-butanol acetate (fruity).

  3. Apricot + orangetop 7% of all pairs
    Smell alikestrong
    Cooked together703 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  4. Banana + orangetop 8% of all pairs
    Smell alikemoderate
    Cooked together1,118 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Apricot + lemontop 13% of all pairs
    Smell alikemoderate
    Cooked together1,098 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Apricots
Provide the main fruit pulp and body for the frozen mixture.
Bananas
Add creamy pulp and body that helps the frozen texture feel smooth.
Sugar
Adds sweetness and lowers the freezing point, keeping the frozen mixture softer.
Oranges
Add juice, acidity and bright flavour to the fruit pulp.
Lemons
Add acidity that brightens the flavour and balances the sweetness.
Strawberries or raspberries
Provide fruit pulp, colour and aroma.

The step that matters

Rubbing the fruit through the strainer. Pressing the pulp through removes skins and seeds for a smooth texture. Sugar must be fully dissolved before freezing, because undissolved crystals make the frozen result grainy and uneven.

Swap the lemon

How well each one fits the dish's main ingredients (apricot, banana, orange, sugar):

  1. Vanillafits better
  2. Peachfits better
  3. Figfits better
  4. Lemonthe original

Fit is the average pairing score against apricot, banana, orange, sugar. 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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