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 ↓
Strawberry or Raspberry Cream
Ingredients
Directions
Bruise the raspberries or strawberries in a bowl, then add the sugar and mix well.
Stir in the cream and strain the mixture through a sieve.
Freeze the mixture until solid.
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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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
- Raspberries or strawberries
- Provide the main fruit flavour, aroma and natural acidity for the cream.
- Fine sugar
- Sweetens the fruit and softens its tartness, and helps keep the frozen texture smoother.
- Cream
- Adds richness and fat, giving the frozen result a creamy, smooth texture.
The step that matters
Straining the mixture through a sieve. Straining removes bruised seeds and fibrous pulp, so the frozen cream sets smooth rather than gritty or icy.
“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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