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Dessert

Strawberry Cream

A chilled gelatin dessert made with strawberries, sugar, gelatin, cream, and water.

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

Strawberry Cream

Ingredients

Directions

Prepare the strawberries

  1. Mash the strawberries.

  2. Mix in the sugar.

  3. Let the mixture sit for a while.

  4. Whip the cream until frothy.

  5. Soak the gelatin in cold water until it is fully covered.

  6. Strain the juice from the strawberries through muslin.

Make the gelatin mixture

  1. Dissolve the gelatin in hot water.

  2. Strain the dissolved gelatin into the strawberry juice.

  3. Place the mixture in a bowl over ice water.

  4. Stir the mixture until it begins to thicken.

  5. Fold in the whipped cream.

Set and serve

  1. Pour the mixture into molds.

  2. 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.

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).

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

What each ingredient does

Strawberries
Provide the main flavour, colour and body of the dessert.
Gelatine
Sets the liquid into a firm, sliceable gel as it cools.
Cream
Adds richness and a light, airy texture when folded in whipped.
Sugar
Sweetens the dish and balances the tartness of the strawberries.

The step that matters

Dissolve the gelatin fully and fold it in while the mixture is only starting to thicken. Gelatine must be completely dissolved, or it forms lumps and uneven patches. If the mixture cools too far before folding in the cream, it sets unevenly or loses its airy texture, so the cream stays dispersed instead of forming a smooth, set dessert.

“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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