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Dessert

Red Raspberry Cream

A raspberry cream made with raspberries, egg yolks, sugar, wine or arrack, and cream, served with angel food cake.

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

Red Raspberry Cream

Ingredients

Directions

Prepare the juice

  1. Squeeze the juice from the raspberries through a coarse cloth.

Make the cream

  1. In a bowl, stir the egg yolks with the sugar until well combined.

  2. Add the red wine or arrack and the raspberry juice to the egg mixture.

  3. Stir this mixture in a frying kettle over medium heat until it comes to a boil.

Set and serve

  1. Rinse your cups with cold water.

  2. Pour the boiling cream into the cups.

  3. Once cooled, set the cream on ice until ready to serve.

  4. Bake an angel food cake using the egg whites to serve with the 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.

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. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

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

    Shared aroma: acetic acid (sour, vinegar).

  4. Red wine + creamtop 28% of all pairs
    Smell alikelow
    Cooked together257 recipes

    Shared aroma: gamma-decalactone (peach, creamy).

  5. Sugar + red winetop 32% of all pairs
    Smell alikelow
    Cooked together864 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

Egg yolks
Thicken the mixture as they heat, setting it into a smooth, rich cream.
Raspberries
Provide the main fruit flavour, colour and tartness of the cream.
Sugar
Sweetens the cream and balances the tartness of the raspberry juice.
Cream
Adds richness and a smooth, soft texture to the finished dessert.
Red wine or arrack
Adds a deeper aroma and flavour to the raspberry base.
Egg whites
Whipped into the angel food cake, they give it its light, airy structure.

The step that matters

Stir the mixture over medium heat until it boils. Egg yolks thicken as they heat but can curdle or scramble if they get too hot too fast. Constant stirring spreads the heat evenly and keeps the cream smooth.

“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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