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Bohemian Cream

A chilled strawberry dessert thickened with isinglass and folded with whipped cream.

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

Bohemian Cream

Ingredients

Directions

Prepare the base

  1. Rub the strawberries through a sieve.

  2. Add the sugar and lemon juice, and mix well.

  3. Dissolve the isinglass in ½ pint of water or use calf's‑foot jelly.

  4. Combine the dissolved isinglass or jelly with the strawberry mixture and stir well.

Set and mold

  1. Set the mixture on ice, stirring until it begins to set.

  2. Whip the cream to a light froth and fold it into the strawberry mixture.

  3. Fill a mold with the mixture and keep it on ice until ready to serve.

Serve

  1. To serve, plunge the mold into warm water for an instant, wipe it dry, and turn out the cream onto a dish.

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. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Lemon + creamtop 30% of all pairs
    Smell alikelow
    Cooked together15,640 recipes

    Shared aroma: acetic acid (sour, vinegar).

Sugar and lemon barely smell alike, yet cooks put them together in 53,532 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

Fresh strawberries
Provide the main flavour and colour, and the fruit pulp that gives the cream its body.
Pounded sugar
Sweetens the cream and balances the tartness of the strawberries and lemon.
Lemon juice
Adds acidity that brightens the strawberry flavour and keeps it from tasting flat.
Isinglass or calf's-foot jelly
Gelatin-like setting agent that firms the mixture so it holds its shape when turned out.
Heavy cream
Adds fat and richness, and whipped air gives a light, creamy texture.

The step that matters

Stirring the mixture while it sets on ice. Stirring keeps the chilled mixture smooth and evenly cooled, so the setting agent forms a uniform gel instead of lumps or a layer. Stop once it begins to thicken so the cream can still be folded in without deflating.

Swap the lemon

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

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

Fit is the average pairing score against sugar, cream. 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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