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Dessert

Raspberry Cream

A chilled custard made with cream, milk, raspberry juice, sugar, isinglass, and brandy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Raspberry Cream

Why it works: Cream and sugar 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 raspberry juice

  1. Mash the raspberries gently.

  2. Let them drain.

  3. Sprinkle a little sugar over the fruit to produce more juice.

  4. Combine the raspberry juice with cream and sweeten to taste.

  5. If desired, add milk to prevent curdling.

Make the custard

  1. Boil isinglass in 3 pints of cream and milk for 15 minutes until melted.

  2. Strain the mixture into a basin.

  3. Let it cool.

  4. Add raspberry juice and brandy.

  5. Stir until well combined.

  6. Whisk until three parts cold.

  7. Pour into a mold and refrigerate until set.

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. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  2. Milk + raspberrytop 13% of all pairs
    Smell alikemoderate
    Cooked together1,014 recipes

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

  3. Raspberry + brandytop 13% of all pairs
    Smell alikemoderate
    Cooked together235 recipes

    Shared aroma: (z)-hex-3-en-1-ol (freshly cut grass green and herbaceous notes).

  4. Milk + brandytop 15% of all pairs
    Smell alikemoderate
    Cooked together3,738 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  5. Cream + brandytop 16% of all pairs
    Smell alikelow
    Cooked together2,635 recipes

    Shared aroma: 2-heptanol (bitter, floral).

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

What each ingredient does

Isinglass
Dissolves when boiled and sets the custard into a firm, wobbly gel as it cools.
Cream
Adds richness and a smooth, silky texture to the custard.
Milk
Adds body and softness, diluting the cream while keeping the custard smooth.
Raspberry juice or syrup
Provides flavour, colour and fruit acidity to the custard.
Sugar
Sweetens the custard and draws juice from the raspberries.

The step that matters

Whisk until three parts cold. Isinglass sets as it cools, so the mixture must be cool enough to stay fluid but not so cold that it sets lumpy or unevenly before it is poured into the mold.

Swap the raspberry

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

  1. Vanillafits better
  2. Strawberryfits about as well
  3. Apricotfits about as well
  4. Raspberrythe original

Fit is the average pairing score against cream, milk, sugar, brandy. 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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