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Dessert

Raspberry Cream

A chilled raspberry custard made with raspberries, sugar, cream, milk, jelly, isinglass, and brandy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Raspberry Cream

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 Cream

Ingredients

Directions

Prepare the raspberries

  1. Mash the raspberries gently and let them drain.

  2. Sprinkle sugar over the raspberries to produce more juice.

Make the cream

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

  2. If desired, add milk to prevent curdling. Add the milk after the cream.

  3. For a different method, boil isinglass in the cream and milk mixture until melted.

  4. Strain the mixture into a basin.

  5. Let the mixture cool.

  6. Add raspberry juice or syrup. Stir well. Sweeten.

  7. Add brandy.

  8. Whisk until three parts cold.

  9. Pour into a mold.

  10. 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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  2. Milk + raspberrytop 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. Milk + brandytop 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

Raspberries
Mashed fruit supplies the flavour and the juice that colours and scents the cream.
Sugar
Sweetens the raspberries and draws out more juice from them.
Cream
Provides fat that gives the set cream a rich, smooth texture.
Isinglass
A gelatin-like setting agent that firms the cream so it holds its shape when chilled.
Brandy
Adds aroma and flavour; alcohol also slightly softens the set.

The step that matters

Whisk until three parts cold. Whisking while the mixture cools traps air and breaks up forming gel, giving a light, even texture. If the mixture sets too early or is whisked unevenly, the texture becomes lumpy or grainy.

Swap the raspberry

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

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

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