Why it works: Raspberry and cream are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 1,332 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓
Mock Ice
Ingredients
Directions
Prepare
Pass the raspberry juice through a sieve.
Mix the raspberry juice with the thick cream and melted isinglass.
Set and serve
Pour the mixture into a mold.
Chill until very cold, then unmold before serving.
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.
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Raspberry + creamtop 16% of all pairsSmell alikelowCooked 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
- Raspberry juice
- Provides the main flavour and colour, with its acidity balancing the richness of the cream.
- Thick cream
- Adds fat and richness, giving the set mixture a smooth, creamy texture.
- Isinglass
- Acts as a gelatin-like setting agent that firms the mixture as it chills.
The step that matters
Chill until very cold before unmolding. Isinglass sets as the mixture cools, so the mold needs to be fully chilled and firm before unmolding. Turning it out too early can cause the dessert to collapse or tear.
“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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