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Raspberry Noyeau

A raspberry confection made by heating gum mucilage with almonds and jam, sweetened with powdered sugar, then formed into bars.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Almond and raspberry match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 552 recipes. Both carry alpha-pinene, which smells pine, turpentine. The science ↓

Raspberry Noyeau

Ingredients

Directions

Make the paste

  1. Combine gum mucilage in a pan and heat over low heat.

  2. Add blanched almonds and raspberry jam to taste, then simmer for 15 minutes.

  3. Pour the mixture onto a slab and mix in powdered sugar until a stiff paste forms.

Shape and cut

  1. Roll the paste to a thickness of 1 inch.

  2. Place wafer paper on top and bottom, then cut into bars with a sharp knife.

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. Almond + raspberrytop 7% of all pairs
    Smell alikestrong
    Cooked together552 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  2. Almond + sugartop 18% of all pairs
    Smell alikemoderate
    Cooked together15,679 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

  3. Raspberry + sugartop 21% of all pairs
    Smell alikelow
    Cooked together3,101 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

Gum mucilage
Provides body and binds the mixture into a cohesive paste.
Blanched almonds
Add bulk and a firm, chewy texture to the paste.
Raspberry jam
Adds sweetness, fruity flavour and moisture to the paste.
Powdered sugar
Stiffens the mixture and adds sweetness as it dries the paste.

The step that matters

Simmering the mixture. Simmering for the stated time cooks the mixture and sets its consistency, so the paste can be rolled and cut cleanly. Too little cooking leaves it soft and sticky.

Swap the raspberry

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

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits better
  4. Raspberrythe original

Fit is the average pairing score against almond, sugar. 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.

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