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Dessert

Raspberry Cream

A chilled raspberry-flavored cream made with milk, cream, sugar, brandy, and isinglass.

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 juice

  1. Mash the raspberries gently and let them drain.

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

Make the cream

  1. Mix the raspberry juice with cream and sweeten to taste.

  2. If desired, add some milk to the mixture without curdling.

  3. For a different method, boil isinglass shavings in milk and cream for 15 minutes until melted.

  4. Strain the mixture into a basin and let it cool.

  5. Add raspberry juice or syrup, stir well, sweeten, and add brandy.

  6. Whisk until three parts cold, then pour into a mold and chill completely.

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. Raspberry + milktop 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. Brandy + milktop 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
Sets the cream into a firm, sliceable structure as it cools.
Cream
Provides richness and a smooth, creamy texture.
Raspberry juice
Adds the fruit flavour, colour and sweetness to the dessert.
Sugar
Sweetens the fruit and helps draw out its juice.

The step that matters

Whisk until three parts cold, then pour into a mold and chill completely.. Cream mixtures can separate or curdle when acidic fruit juice meets dairy, so the juice and cream should be combined smoothly and cooled before setting. Thorough chilling lets the isinglass gel firm the dessert fully.

Swap the raspberry

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

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

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