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Coffee Cream

A thickened coffee beverage made with cream, milk, gelatin, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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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 ↓

Coffee Cream

Ingredients

Directions

Make the coffee base

  1. Boil the milk and pour it over the coffee.

  2. Stir the mixture.

  3. Let it settle.

  4. Strain through muslin.

  5. Let it settle again.

  6. Carefully pour off the sediment.

Finish the cream

  1. Dissolve the gelatin in the coffee mixture.

  2. Whisk the cream until stiff.

  3. Add the gelatin mixture when cold and stir until it begins to set.

  4. Pour into a wet 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. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  2. Coffee + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together2,202 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  3. Cream + coffeetop 17% of all pairs
    Smell alikelow
    Cooked together2,339 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  4. Coffee + sugartop 17% of all pairs
    Smell alikelow
    Cooked together4,344 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Cream + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

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

What each ingredient does

Cream
Whipped into stiff foam, it gives the dessert its light, rich body.
Coffee
Provides the main flavour and aroma of the dessert.
Milk
Adds richness and softness to the coffee base.
Gelatine
Sets the mixture so it holds its shape when unmoulded.
Castor sugar
Adds sweetness and balances the bitterness of the coffee.

The step that matters

Add the gelatin mixture when cold and stir until it begins to set. If the gelatin is still warm, it will deflate the whipped cream and thin the mixture. Waiting until it is cold and just starting to thicken lets it set around the trapped air, keeping the cream light and stable.

“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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