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 ↓
Raspberry Cream
Ingredients
Directions
Prepare the raspberry base
Mash the raspberries and strain them through a fine sieve to remove the seeds.
Bring half of the cream to a boil.
Add the boiled cream to the strained raspberries while still hot.
Sweeten the mixture with powdered sugar to taste.
Let the mixture cool.
Assemble
Whip the reserved cream until frothy.
Fill serving dishes or glasses with the raspberry cream.
Top with the whipped cream.
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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Cream + sugartop 9% of all pairsSmell alikemoderateCooked together43,450 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
- Heavy cream
- Provides richness and fat, giving the set mixture a smooth, creamy texture.
- Fresh raspberries
- Supply the fruit flavor and acidity, along with the base for the pureed mixture.
- Powdered sugar
- Adds sweetness that balances the tartness of the raspberries.
The step that matters
Adding the boiled cream to the raspberries while hot. Hot cream mixed with the strained fruit helps the mixture thicken evenly as it cools. Adding cold cream can leave the base thin or uneven in texture.
“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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