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Dessert

Raspberry Cream

A chilled dessert made with cream, milk, sugar, gelatin, lemon juice, and raspberry syrup or jam.

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 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 raspberry syrup

  1. If using raspberry jam, pass it through a fine sieve.

  2. Dilute the jam with water to make the required quantity.

  3. Add a few drops of cochineal for color.

Make the cream

  1. Dissolve the gelatin and sugar in the milk.

  2. Add the lemon juice and mix with the raspberry syrup.

  3. Gently fold in the stiffly whipped cream.

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. Lemon + raspberrytop 8% of all pairs
    Smell alikemoderate
    Cooked together1,109 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

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

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

  5. Milk + raspberrytop 13% of all pairs
    Smell alikemoderate
    Cooked together1,014 recipes

    Shared aroma: delta-decalactone (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 peaks, it gives the dessert its light, airy texture.
Gelatin
Sets the liquid mixture into a soft, sliceable structure as it cools.
Milk
Provides the liquid base in which the gelatin and sugar dissolve.
Raspberry syrup
Supplies the main raspberry flavor and pink color to the cream.
Lemon juice
Adds acidity that brightens the sweetness and sharpens the raspberry flavor.

The step that matters

Gently fold in the stiffly whipped cream. Folding preserves the air trapped in the whipped cream. Stirring vigorously would deflate it, leaving a dense rather than light texture.

Swap the lemon

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

  1. Vanillafits better
  2. Strawberryfits better
  3. Peachfits better
  4. Lemonthe original

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