Skip to main content
Dessert

Pineapple Cream

A gelatin dessert made with pineapple, sugar, egg whites, and served with whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓
Pineapple Cream

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 ↓

Pineapple Cream

Ingredients

Directions

Make the gelatin

  1. Dissolve the gelatine in the water.

  2. Add the grated pineapple and sugar.

  3. When it begins to thicken, whip in the beaten egg whites.

Set and serve

  1. Set in a cold place to harden.

  2. Serve with whipped cream.

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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  2. Sugar + pineappletop 19% of all pairs
    Smell alikelow
    Cooked together4,841 recipes

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

  3. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  4. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Pineapple + creamtop 25% of all pairs
    Smell alikelow
    Cooked together1,574 recipes

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

Egg and cream barely smell alike, yet cooks put them together in 42,166 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Gelatine
Dissolves in water and sets as it cools, giving the dessert its firm, wobbly body.
Egg whites
Whipped into the thickening mixture to add lightness and an airy, foamy texture.
Grated pineapple
Adds fruit flavour and moisture to the dessert.

The step that matters

Whip in the egg whites when the mixture begins to thicken. If the gelatine has set too firm, the whites will not blend in evenly and the dessert loses its airy texture. Adding them at the first sign of thickening keeps the mixture fluid enough to fold through while still light enough to hold air.

Swap the pineapple

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

  1. Vanillafits better
  2. Raisinfits better
  3. Strawberryfits better
  4. Pineapplethe original

Fit is the average pairing score against sugar, egg, cream. 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.

You might also like

Pineapple SherbetPineapple Sherbet116 recipesPineapple PuddingPineapple Pudding72 recipesPineapple JellyPineapple Jelly39 recipesPineapple Sponge CakePineapple Sponge Cake38 recipes