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 ↓
Raspberry Cream
Ingredients
Directions
Make the raspberry base
Mash the raspberries in a bowl.
Add sugar to taste and mix well.
Whip and combine
In a separate bowl, whip the cream until it forms soft peaks.
Fold the whipped cream into the raspberry mixture gently until combined.
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.
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Sugar + creamtop 9% of all pairsSmell alikemoderateCooked 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
- Cream
- Whipped into air bubbles that give the dish a light, airy texture.
- Raspberries
- Provide the fruit flavour and acidity, and their juices add moisture and colour.
- Sugar
- Sweetens the raspberries and balances their tartness.
The step that matters
Fold the whipped cream into the raspberry mixture gently. Whipped cream is a foam of trapped air. Vigorous stirring knocks that air out, so the mixture turns dense and loses its lightness.
“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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