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Dessert

Gooseberry Cream

A sweetened gooseberry pulp mixed with butter and egg yolks, served chilled or at room temperature.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and egg are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Gooseberry Cream

Ingredients

Directions

Cook the fruit

  1. Boil the gooseberries in enough water to cover them until soft.

  2. Stir in the butter.

  3. Pulp the gooseberries through a sieve while hot.

Finish and serve

  1. Sweeten the pulp to taste.

  2. Beat in the egg yolks.

  3. Serve in a dish or glass cup.

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. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

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

What each ingredient does

Gooseberries
Form the bulk of the cream and provide its tart, fruity flavour once pulped.
Butter
Adds fat for richness and a smoother, rounder mouthfeel.
Egg yolks
Thicken and enrich the pulp, giving the cream body and a creamy texture.
Sugar
Sweetens the pulp and balances the gooseberries' tartness.

The step that matters

Beat in the egg yolks.. The yolks are added to hot pulp, and if they go in too fast or unstirred they can scramble into lumps instead of blending smoothly. Beat them in steadily so the cream thickens evenly.

“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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