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Dessert

Raspberry or Strawberry Cream, Not Iced

A fruit cream made from raspberry or strawberry juice, sweetened cream, egg yolks, and optional isinglass.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Raspberry and cream are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 1,332 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Raspberry or Strawberry Cream, Not Iced

Ingredients

Directions

Make the fruit base

  1. Boil down the drained raspberry or strawberry juice until concentrated.

Make the cream

  1. Whip the cream until strong and sweetened.

  2. Mix the whipped cream with the beaten egg yolks.

Combine and serve

  1. When cold, combine the fruit juice with the cream mixture.

  2. Serve immediately or mold by mixing in melted isinglass and filling a mold.

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.

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. Raspberry + creamtop 16% of all pairs
    Smell alikelow
    Cooked together1,332 recipes

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

  2. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Raspberry + eggtop 25% of all pairs
    Smell alikemoderate
    Cooked together1,778 recipes

    Shared aroma: acetic acid (sour, vinegar).

Cream and egg barely smell alike, yet cooks put them together in 42,166 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Raspberry or strawberry juice
Provides the main fruit flavor and color, and concentrating it intensifies both.
Sweetened cream
Supplies fat and body, giving the dessert a rich, smooth texture.
Egg yolks
Add richness and emulsifying power that helps bind the cream and juice smoothly.
Isinglass
Gelatin-like setting agent that firms the mixture when molding.

The step that matters

Combine the juice and cream only when cold. Hot concentrated juice can curdle or thin the cream and yolks, and cooling keeps the whipped cream stable so the mixture stays light and smooth.

Swap the raspberry

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

  1. Vanillafits about as well
  2. Raspberrythe original
  3. Strawberryfits about as well
  4. Coconutfits less well

Fit is the average pairing score against cream, egg. 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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