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Dessert

Peach Cream

A chilled gelatin dessert made with peach puree, cream, and sugar.

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

Peach Cream

Ingredients

Directions

Make the base

  1. Soak the gelatine in the cold milk with the sugar.

  2. Gently dissolve the gelatine mixture over low heat.

  3. Whip the cream until soft peaks form.

  4. Rub enough peaches through a fine sieve to obtain ½ pint of pulp.

Combine and set

  1. Add the peach pulp and lemon juice to the whipped cream.

  2. Strain in the dissolved gelatine and stir occasionally until cold.

  3. Pour the mixture into a mold and refrigerate until firm.

  4. Once set, turn out the cream and serve.

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

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

  2. Peach + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together781 recipes

    Shared aroma: phellandrene (minty).

  3. Peach + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together947 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Lemon + milktop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

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

  5. Peach + sugartop 17% of all pairs
    Smell alikelow
    Cooked together2,308 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

What each ingredient does

Gelatine
Sets the liquid mixture into a firm, sliceable structure as it cools.
Cream
Adds richness and a light, airy texture when whipped to soft peaks.
Peach puree
Provides the main peach flavour and moisture to the cream.
Sugar
Sweetens the cream and balances the tartness of the lemon.
Lemon juice
Adds acidity that brightens the flavour of the peaches.

The step that matters

Strain in the dissolved gelatine and stir occasionally until cold. Gelatine must be fully dissolved and cooled to just above setting before it is folded in. If it is too hot it can deflate the whipped cream, and if it cools too much it forms lumps or strands instead of blending smoothly.

Swap the lemon

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

  1. Vanillafits better
  2. Strawberryfits better
  3. Raspberryfits better
  4. Lemonthe original

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