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Pineapple Cream

A chilled gelatin dessert made with pineapple juice, sugar, cream, and gelatin.

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

Why it works: Sugar and cream 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 ↓

Pineapple Cream

Ingredients

Directions

Prepare the gelatine

  1. Soak the gelatine in cold water for 5 minutes.

  2. Dissolve the gelatine by placing the container in boiling water.

Make the mixture

  1. Heat the pineapple juice to boiling and add the sugar.

  2. Combine the gelatine mixture with the pineapple juice and let cool in ice water.

Thicken and set

  1. When it thickens, beat in the previously scalded cream.

  2. Place the mixture on ice 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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  2. Pineapple + sugartop 19% of all pairs
    Smell alikelow
    Cooked together4,841 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Pineapple + creamtop 25% of all pairs
    Smell alikelow
    Cooked together1,574 recipes

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

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

What each ingredient does

Gelatine
Forms the gel structure that lets the cream set firm.
Pineapple juice
Provides the main flavour and liquid base of the dessert.
Sugar
Adds sweetness and balances the fruit flavour.
Cream
Adds richness and fat for a smooth, soft texture.

The step that matters

When it thickens, beat in the previously scalded cream.. Gelatine begins to set as the mixture cools. Adding the cream once it has thickened but before it sets firm lets the cream blend in evenly, avoiding lumps and streaks.

Swap the pineapple

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

  1. Vanillafits better
  2. Strawberryfits better
  3. Raspberryfits better
  4. Pineapplethe original

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

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