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Dessert

Gooseberry Cream

A dessert made by boiling gooseberries, puréeing them, sweetening, and heating with egg yolks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and egg are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Gooseberry Cream

Ingredients

Directions

Make the gooseberry pulp

  1. Boil the gooseberries in enough water to cover them until soft.

  2. Stir in the butter.

  3. Pulp the gooseberries through a sieve while hot.

  4. Sweeten the pulp to taste.

Finish and serve

  1. Heat the sweetened pulp with the egg yolks.

  2. Serve in a dish, cups, or glasses.

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. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

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

What each ingredient does

Gooseberries
Provide the main fruit body and tart flavor of the cream once pulped.
Butter
Adds richness and a smooth, rounded mouthfeel to the pulp.
Egg yolks
Thicken the pulp when gently heated and add richness to the cream.

The step that matters

Heat the sweetened pulp with the egg yolks. Egg yolks thicken through gentle heat, and if the mixture gets too hot it can curdle or turn grainy. Keep the heat low and stir constantly so the cream sets smoothly.

“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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