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Raspberry Cream

A chilled raspberry-flavored whipped cream dessert made with jam, cream, gelatin, sugar, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Raspberry 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 ↓

Raspberry Cream

Ingredients

Directions

Prepare the cream

  1. Place raspberry jam in a fine sieve and pour 1 pint of cream over it, working it through the sieve.

  2. Whip the cream until it thickens.

Set and mold

  1. Dissolve ½ ounce of gelatin and 2 ounces of white sugar in 1 teacup of milk.

  2. Gradually add the milk mixture to the whipped cream.

  3. When the mixture is quite thick, turn it into a mold.

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. Raspberry + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together1,014 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  5. Raspberry + creamtop 16% of all pairs
    Smell alikelow
    Cooked together1,332 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

What each ingredient does

Cream
Whipped to form the light, airy body of the dessert.
Gelatin
Sets the mixture so it holds its shape when unmolded.
Raspberry jam
Adds raspberry flavor and color to the cream.
White sugar
Sweetens the dessert.

The step that matters

Adding the gelatin mixture to the whipped cream. Gelatin must be fully dissolved before it is added, and it should be added gradually. Lumps or cold gelatin can set in strands, while adding it too fast can deflate the whipped cream and leave an uneven texture.

Swap the raspberry

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

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

Fit is the average pairing score against cream, gelatin, 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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