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 fruit
Hull the berries.
Sprinkle the berries with sugar.
Mash the berries.
Let the mixture stand until the sugar dissolves.
Strain and sweeten
Strain the mixture through a cloth.
Add the cream.
Adjust sweetness with more sugar if necessary.
Stir the leftover pulp into a little milk.
Strain again to remove seeds.
Freeze
Freeze the mixture.
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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Sugar + creamtop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
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Cream + milktop 18% of all pairsSmell alikemoderateCooked together29,399 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
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Sugar + milktop 18% of all pairsSmell alikelowCooked together77,875 recipes
Shared aroma: 2-nonenal (fatty, green).
Sugar and milk barely smell alike, yet cooks put them together in 77,875 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Berries
- Provide the main fruit flavor, color and juice for the cream.
- Sugar
- Adds sweetness and draws juice out of the berries as it dissolves.
- Cream
- Adds fat for a rich, smooth texture that stays creamy when frozen.
- Milk
- Thins the leftover pulp so it can be strained and added to the mixture.
The step that matters
Let the mixture stand until the sugar dissolves. Undissolved sugar grains stay gritty and make sweetness uneven. Standing time lets the sugar dissolve fully into the juice, giving a smooth base that freezes evenly.
“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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