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Dessert

Raspberry and Currant Mould

A gelatin set mould of raspberries and currants topped with sweetened whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Sugar and cream 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 and Currant Mould

Ingredients

Directions

Prepare the fruit and gelatine

  1. Soak the gelatine in a little cold water for 1 hour.

  2. Remove the stalks from the raspberries and red currants.

Make the fruit mould

  1. In a saucepan, combine the fruit, water, and loaf sugar.

  2. Heat the mixture, stirring frequently, and let it boil for 4-5 minutes until the sugar dissolves.

  3. Rub the pulp through a fine sieve.

  4. Heat the gelatine until dissolved, then mix it with the fruit pulp.

  5. Pour the mixture into a mould with an opening in the center.

  6. Once set, turn the mould out onto a glass dish.

Finish and serve

  1. Fill the center with sweetened and flavored whipped cream, piling it high.

  2. Serve immediately.

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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  2. Red currant + sugartop 26% of all pairs
    Smell alikelow
    Cooked together1,156 recipes

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

  3. Red currant + creamtop 30% of all pairs
    Smell alikelow
    Cooked together247 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

What each ingredient does

Gelatine
Sets the strained fruit pulp into a firm mould that holds its shape when turned out.
Raspberries
Supply the main fruit flavour and colour of the mould.
Red currants
Add tartness and acidity that balances the sweetness of the sugar.
Loaf sugar
Sweetens the fruit and helps the sugar dissolve into the pulp.
Whipped cream
Adds richness and a soft, creamy contrast to the set fruit.

The step that matters

Heat the gelatine until dissolved. Gelatine must be fully dissolved before it is mixed into the pulp; undissolved granules leave gritty specks and uneven setting. Once the mixture is poured, it needs time to chill and set before the mould is turned out.

Swap the red currant

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

  1. Vanillafits better
  2. Strawberryfits better
  3. Raspberryfits better
  4. Red currantthe original

Fit is the average pairing score against sugar, cream. 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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