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
Prepare the fruit
Combine raspberries and half the sugar in a bowl and let sit for about 1 hour.
Rub the mixture through a fine sieve.
Make the cream
Dissolve gelatine in a little water with the remaining sugar.
Whip the cream until stiff.
Add the fruit mixture to the gelatine and warm it slightly.
Pour the gelatine mixture through a strainer into the whipped cream and mix thoroughly.
Pour into a mold and refrigerate until firm.
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).
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 colour, and their juice sweetens and tints the cream.
- Thick cream
- Whipped to form the light, airy body of the dessert.
- Gelatine
- Sets the mixture so it holds its shape when chilled.
- Castor sugar
- Sweetens the fruit and the gelatine mixture and helps draw out juice from the raspberries.
The step that matters
Pour the gelatine mixture through a strainer into the whipped cream and mix thoroughly. Gelatine must be fully dissolved and warm enough to stay liquid, then blended evenly into the cream; if it cools or clumps before mixing, it forms streaks or lumps instead of an even set.
“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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