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
Gently mash the raspberries and let them drain.
Sprinkle sugar over the raspberries to produce more juice.
Make the cream
Combine the raspberry juice with the heavy cream and sweeten to taste.
Pour the mixture into a mold and refrigerate until set.
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.
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Sugar + creamtop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Fresh raspberries
- Provide the main flavour and the juice that flavours the cream.
- Sugar
- Draws juice out of the raspberries and sweetens the finished cream.
- Heavy cream
- Provides fat that gives the dessert a rich, smooth texture.
The step that matters
Sweeten to taste after combining. Sugar drawn out by maceration and the tartness of the juice vary between batches, so tasting before setting lets the cook correct sweetness. Once chilled and set, the mixture cannot be adjusted easily.
“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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