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Dessert

Coffee Cream

A chilled gelatin dessert made with coffee, cream, sugar, and gelatin.

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 ↓

Coffee Cream

Ingredients

Directions

Make the mixture

  1. Soak the gelatine in the water until dissolved.

  2. Pour the dissolved gelatine into the coffee.

  3. Add the sugar and stir until dissolved.

  4. Cool the mixture, then strain it.

  5. Stir in the cream, which can be whipped or plain.

Set

  1. Fill the molds and set them in an ice box or cold place overnight.

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).

  2. Cream + coffeetop 17% of all pairs
    Smell alikelow
    Cooked together2,339 recipes

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

  3. Coffee + sugartop 17% of all pairs
    Smell alikelow
    Cooked together4,344 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

Gelatine
Sets the liquid into a wobbly, sliceable gel as it cools.
Cream
Adds richness and a creamy, softer texture to the set gelatin.
Sugar
Sweetens the coffee so its bitterness is balanced.
Strong hot coffee
Provides the main coffee flavor and most of the liquid.

The step that matters

Soak the gelatine in the water until dissolved. Gelatine must hydrate fully before it is added to hot liquid, otherwise it clumps and sets unevenly. Dissolving it completely ensures a smooth, uniform gel throughout the 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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