Skip to main content
Dessert

Pineapple Cream

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

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

Make the pineapple base

  1. Dissolve the gelatine in the cold water.

  2. Chop the pineapple finely and place it in a saucepan with the sugar.

  3. Simmer for 20 minutes.

  4. Add the dissolved gelatine.

  5. Strain the mixture.

Finish and set

  1. Beat the mixture until it begins to thicken.

  2. Fold in the whipped cream.

  3. Pour the mixture into a mold and 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.

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
Sets the liquid into a firm, sliceable gel as it cools.
Cream
Adds richness and a light, airy texture when folded in.
Pineapple
Provides the main fruit flavor and acidity to the dessert.
Sugar
Sweetens the pineapple and balances its tartness.

The step that matters

Beat the mixture until it begins to thicken. Gelatine starts setting as it cools, so the mixture must be thick enough to hold folded cream. If it sets too far before folding, the cream will not blend evenly and lumps can form.

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.

You might also like

Pineapple SherbetPineapple Sherbet116 recipesPineapple PuddingPineapple Pudding72 recipesPineapple JellyPineapple Jelly39 recipesPineapple Sponge CakePineapple Sponge Cake38 recipes