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
Gently mash the raspberries and let them drain.
Sprinkle sugar over the raspberries to produce more juice.
Combine the raspberry juice with the cream and sweeten to taste.
If desired, add milk to the mixture; it will not curdle if added after the cream.
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).
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Cream + milktop 18% of all pairsSmell alikemoderateCooked together29,399 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
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Sugar + milktop 18% of all pairsSmell alikelowCooked together77,875 recipes
Shared aroma: 2-nonenal (fatty, green).
Sugar and milk barely smell alike, yet cooks put them together in 77,875 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
- Raspberries
- Provide the main flavour and juice that gives the cream its colour and tartness.
- Sugar
- Draws juice out of the raspberries and sweetens the finished cream.
- Cream
- Supplies fat that gives the dish a rich, smooth, creamy texture.
The step that matters
Adding milk after the cream. Acidic raspberry juice can make dairy curdle, so milk should be added only after the cream is combined, as the record notes, to keep the mixture 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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