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Dessert

Gooseberry Cream

A sweet dessert made from boiled gooseberries, sugar, and cream or milk and egg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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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 ↓

Gooseberry Cream

Ingredients

Directions

Cook the gooseberries

  1. Place the gooseberries in a jar and cover it.

  2. Place the jar in a vessel of boiling water.

  3. Once the gooseberries are tender, pass them through a sieve.

Make the cream

  1. Add the sugar and cream (or milk and beaten egg) to the sieved gooseberries.

  2. Whisk quickly until the mixture thickens.

Chill and serve

  1. Refrigerate for a couple of hours before serving.

  2. Serve in a glass dish.

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. Sugar + creamtop 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

Gooseberries
Provide the main fruit flavour and tartness, and their pulp gives the body.
Sugar
Adds sweetness that balances the gooseberries' sharp acidity.
Cream
Adds fat for richness and a smooth texture that thickens when whisked.

The step that matters

Whisk quickly until the mixture thickens. Whisking traps air and lets the cream's fat thicken the mixture. Keep whisking only until it holds its shape, because overwhisking cream can turn it grainy or split it.

“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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