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Dessert

Raspberry Cream

A chilled cream dessert made with raspberry jelly, brandy, and isinglass.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Raspberry Cream

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 gelatin

  1. Dissolve the isinglass in a small amount of water over low heat.

  2. Strain the dissolved isinglass through a fine sieve.

Make the cream

  1. While warm, add the isinglass to the cream, whisking continuously.

  2. Warm the raspberry jelly and mix it into the cream.

  3. Add the sifted sugar and brandy, whisking until thick.

  4. If using fresh raspberries, rub them through a sieve and incorporate them before pouring into the mold.

Set

  1. Pour the mixture 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 + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  2. Raspberry + brandytop 13% of all pairs
    Smell alikemoderate
    Cooked together235 recipes

    Shared aroma: (z)-hex-3-en-1-ol (freshly cut grass green and herbaceous notes).

  3. Cream + brandytop 16% of all pairs
    Smell alikelow
    Cooked together2,635 recipes

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

  4. Cream + raspberrytop 16% of all pairs
    Smell alikelow
    Cooked together1,332 recipes

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

  5. Sugar + brandytop 19% of all pairs
    Smell alikelow
    Cooked together11,939 recipes

    Shared aroma: beta-damascenone (apple, rose).

Sugar and brandy barely smell alike, yet cooks put them together in 11,939 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Isinglass
Sets the cream into a firm, sliceable gel as it cools.
Cream
Provides richness and a smooth, creamy body to the set dessert.
Raspberry jelly
Adds raspberry flavor, sweetness and color to the cream.
Sifted sugar
Sweetens the cream and dissolves smoothly into the mixture.
Brandy
Adds aroma and a warm, spirited flavor to the cream.

The step that matters

Adding the isinglass to the cream while warm. Isinglass must be dissolved and still liquid when it is whisked into the cream, and whisking keeps it evenly distributed. If it cools and thickens before mixing, it forms lumps or strands instead of setting the cream smoothly.

Swap the raspberry

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

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

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