Skip to main content
Dessert

Raspberry Cream

A chilled dessert made by blending raspberry jam with cream, thickened with gelatin, and set in a mold.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓
Raspberry Cream

Why it works: Cream and gelatin match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 1,628 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Raspberry Cream

Ingredients

Directions

Make the cream

  1. Place the raspberry jam in a fine sieve and work it through with the cream.

  2. Whisk the mixture until it thickens.

  3. Dissolve the gelatin and sugar in the milk.

  4. Gradually add the milk mixture to the thickened cream.

Set

  1. Pour into a mold and refrigerate until set.

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 + gelatintop 7% of all pairs
    Smell alikestrong
    Cooked together1,628 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Gelatin + sugartop 7% of all pairs
    Smell alikemoderate
    Cooked together2,778 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

  4. Raspberry + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together1,014 recipes

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

  5. Raspberry + creamtop 16% of all pairs
    Smell alikelow
    Cooked together1,332 recipes

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

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

What each ingredient does

Cream
Its fat gives the dessert a rich, smooth body.
Gelatin
Sets the liquid cream into a firm, sliceable texture as it chills.
Raspberry jam
Adds raspberry flavor, sweetness and color to the cream.
White sugar
Adds sweetness that balances the tart raspberry flavor.
Milk
Serves as the liquid that carries the dissolved gelatin into the cream.

The step that matters

Adding the milk mixture to the cream. Gelatin must be fully dissolved before it is added, and the mixture should go in gradually. Gelatin that is undissolved or added too quickly can form lumps or streaks instead of blending evenly, and the set will be uneven.

Swap the raspberry

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

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

Fit is the average pairing score against cream, gelatin, sugar, milk. 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.

More raspberry cream recipes

Pie 8Tart 8Balls 5Sauce 3 See all 90 →

You might also like

Raspberry JamRaspberry Jam150 recipesRaspberry IceRaspberry Ice29 recipesRaspberry Ice CreamRaspberry Ice Cream24 recipesCurrant and Raspberry IceCurrant and Raspberry Ice7 recipes