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Dessert

Raspberry Cream

A gelatin dessert made with raspberry juice, sugar, and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Raspberry Cream

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 Cream

Ingredients

Directions

Prepare the gelatine

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

  2. Combine the soaked gelatine, sugar, and boiling water in a double boiler. Stir until dissolved.

Make the raspberry mixture

  1. Add the raspberry juice.

  2. Strain the mixture.

  3. Set the mixture in a cool place until it begins to thicken.

Finish and set

  1. Stir in the whipped cream.

  2. Pour the mixture into a mold.

  3. Refrigerate until hardened.

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

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

  2. Cream + raspberrytop 16% of all pairs
    Smell alikelow
    Cooked together1,332 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Sugar + raspberrytop 21% of all pairs
    Smell alikelow
    Cooked 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

Gelatine
Sets the liquid into a firm, sliceable cream as it cools.
Whipped cream
Adds richness and a light, airy texture to the set dessert.
Sugar
Sweetens the dessert and balances the tartness of the raspberries.
Raspberry juice
Provides the main raspberry flavour and colour.

The step that matters

Stir in the whipped cream at the thickening stage. If the mixture is too thin, the cream will deflate and separate. If it has set too firmly, the cream will not blend evenly. Gelatine needs to be partly set so the cream stays suspended and airy.

Swap the raspberry

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

  1. Vanillafits better
  2. Strawberryfits about as well
  3. Raspberrythe original
  4. Raisinfits about as well

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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