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
Boil the cream and remove from heat.
Strain the raspberry juice into the cream.
Let it cool almost completely before mixing.
Stir the mixture in one direction for 15 minutes.
Sweeten to taste and serve cold.
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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Cream + sugartop 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
- Thick cream
- Provides richness and body, setting into a smooth, creamy texture as it is stirred.
- Raspberry juice
- Adds fruity flavour and acidity, and tints the cream pink.
- Sugar
- Sweetens the cream and balances the tartness of the raspberry juice.
The step that matters
Let the cream cool almost completely before mixing. Adding raspberry juice to hot cream can cause it to curdle or separate, and cooling first keeps the mixture smooth as it is stirred.
“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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