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Pineapple Cream

A chilled pineapple custard made with eggs, milk, cream, gelatin, and pineapple.

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

Why it works: Cream and gelatin match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 1,628 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Pineapple Cream

Ingredients

Directions

Prepare the pineapple

  1. Trim the pineapple and cut it in half.

  2. Dice one half and pound the other half in a mortar.

  3. Pass the pounded pineapple through a fine sieve.

Make the cream and gelatin

  1. Whip the cream and mix in the pineapple juice and diced pineapple.

  2. Dissolve the gelatin in ⅓ cup of pineapple syrup and add the sugar.

Set and chill

  1. Once cool, combine with the cream mixture and pour into a decorated mold.

  2. Set the mold on ice to chill.

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 + gelatintop 7% of all pairs
    Smell alikestrong
    Cooked together1,628 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Gelatin + sugartop 7% of all pairs
    Smell alikemoderate
    Cooked together2,778 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  4. Milk + pineappletop 12% of all pairs
    Smell alikemoderate
    Cooked together885 recipes

    Shared aroma: methyl 2-methylbutyrate (fruity, apple).

  5. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 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

Heavy cream
Whipped to form the light, rich body of the cream.
Gelatin
Sets the liquid mixture so the cream holds its shape when unmoulded.
Eggs
Not used in the method as recorded; left out.
Sugar
Sweetens the cream and dissolves into the gelatin mixture.
Pineapple
Supplies the main flavour, both as juice and as diced fruit.

The step that matters

Dissolve the gelatin in the pineapple syrup. Gelatin must dissolve fully and the mixture must cool before combining with the whipped cream. If it is too hot, it can deflate the cream; if it is allowed to set early, it forms lumps and the cream will not blend evenly.

Swap the pineapple

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

  1. Vanillafits better
  2. Strawberryfits better
  3. Coconutfits about as well
  4. Pineapplethe original

Fit is the average pairing score against egg, milk, cream, gelatin, sugar. 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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