Skip to main content
Dessert

Raspberry Cream

A chilled dessert made from raspberries, cream, milk, and brandy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓
Raspberry Cream

Why it works: Cream and gelatin match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 1,628 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Raspberry Cream

Ingredients

Directions

Prepare the fruit

  1. Gently mash the raspberries and let them drain.

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

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

  4. If desired, add milk to prevent curdling.

Make the cream

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

  2. Strain the mixture through a fine sieve into a bowl.

  3. Once cool, add about ½ pint of raspberry juice or syrup and stir until well combined.

  4. Sweeten the mixture and add ⅓ cup of brandy.

Set and chill

  1. Whisk until cold, then 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 + gelatintop 7% of all pairs
    Smell alikestrong
    Cooked together1,628 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Sugar + gelatintop 7% of all pairs
    Smell alikemoderate
    Cooked together2,778 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  4. Raspberry + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together1,014 recipes

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

  5. 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).

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

What each ingredient does

Raspberries
Provide the fruit flavour and the juice that flavours and tints the cream.
Heavy cream
Adds richness and a smooth, creamy texture.
Isinglass
Gelatin that sets the cream into a firm, sliceable shape as it cools.
Sugar
Sweetens the fruit and balances the tartness of the raspberries.
Brandy
Adds a warm, aromatic flavour to the finished cream.

The step that matters

Dissolving the isinglass. The isinglass must be boiled until fully melted; undissolved gelatin leaves grainy specks and can stop the cream from setting evenly.

Swap the raspberry

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

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

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

More raspberry cream recipes

Pie 8Tart 8Balls 5Sauce 3 See all 90 →

You might also like

Raspberry JamRaspberry Jam150 recipesBrandy PeachesBrandy Peaches68 recipesRaspberry IceRaspberry Ice29 recipesRaspberry Ice CreamRaspberry Ice Cream24 recipes