Why it works: Sugar and cream 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 or Strawberry Cream, Not Iced
Ingredients
Directions
Prepare the fruit
Mash the ripe fruit and drain the juice.
Boil the drained juice with fine sugar until reduced.
Make the cream
Whip the sweetened cream until strong.
Mix the remaining cream with the beaten egg yolks and cook until thickened.
Once cold, combine the fruit with the cream mixture.
Serve the whipped cream over the fruit mixture.
Optional molded version
For a molded version, mix melted isinglass with the cream and fruit syrup, then fill a mold.
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.
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Sugar + creamtop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
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Sugar + eggtop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
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Cream + eggtop 24% of all pairsSmell alikelowCooked together42,166 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
- Raspberries or strawberries
- Provide the main flavor and fruit juice that gives the cream its color and tartness.
- Fine sugar
- Sweetens the fruit juice and, when boiled down, thickens it into a syrup.
- Sweetened cream
- Provides richness and body, and whipped it lightens the texture of the dessert.
- Egg yolks
- Thicken the cream mixture when cooked gently, giving it a smooth, set custard body.
- Isinglass
- Sets the mixture into a firm molded shape when melted and chilled.
The step that matters
Cooking the cream and egg yolk mixture. Egg yolks thicken as their proteins set with heat, but overheating causes them to curdle and turn grainy. Cook gently and stir constantly until the mixture just thickens.
“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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