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Dessert

Velvet Cream

A chilled gelatin‑set cream flavored with sherry and powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Velvet Cream

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 ↓

Velvet Cream

Ingredients

Directions

Make the cream

  1. Soak the gelatine in warm water until dissolved.

  2. Strain the dissolved gelatine into the whipped cream.

  3. Add the powdered sugar and sherry wine, then pour into a mold.

Set and serve

  1. Set the mold on ice to stiffen.

  2. After 20 minutes, beat the mixture thoroughly to prevent the cream from rising.

  3. Repeat the beating after another 20 minutes.

  4. Serve with quince or currant jelly.

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. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  2. Cream + sherrytop 19% of all pairs
    Smell alikelow
    Cooked together2,038 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  3. Cream + winetop 19% of all pairs
    Smell alikelow
    Cooked together3,887 recipes

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

  4. Sugar + sherrytop 22% of all pairs
    Smell alikelow
    Cooked together4,141 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Sugar + winetop 31% of all pairs
    Smell alikelow
    Cooked together9,581 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

What each ingredient does

Cream
Whipped to form the light, airy body of the dessert.
Gelatine
Sets the liquid cream so it holds its shape when chilled.
Powdered sugar
Sweetens the cream and dissolves easily into it without graininess.
Sherry wine
Adds flavour and a little acidity to the cream.

The step that matters

Beating during stiffening. Beating the mixture while it sets breaks up the forming gelatine network and keeps air evenly distributed, so the cream does not separate or rise in layers as it firms.

“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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