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Dessert

Fruit Cream

A chilled dessert made with gelatin-set cream and fruit or jam.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Fruit 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 ↓

Fruit Cream

Ingredients

Directions

Prepare

  1. Dissolve the gelatine in warm water.

Make the cream

  1. In a saucepan, combine the cream, sugar, and salt, and heat until just boiling.

  2. Remove from heat and let it cool slightly.

Assemble and serve

  1. Pour the cream mixture over the arranged fruit or jam in a dish.

  2. Serve chilled.

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).

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

What each ingredient does

Gelatine
Sets the cream so it holds a firm, sliceable shape when chilled.
Rich cream
Provides fat for a smooth, rich texture and body.
Sugar
Adds sweetness and balances the richness of the cream.
Jam or fruit
Supplies the main flavour, colour and fruity contrast to the cream.

The step that matters

Let the cream cool slightly before pouring. Heating the cream until it just boils and then cooling it briefly keeps it hot enough to pour but not so hot that it disturbs the fruit layer. Gelatine needs a gentle, controlled temperature to set 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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