Skip to main content
Dessert

Pineapple Cream

A chilled dessert made with pineapple, gelatin, sugar, and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓
Pineapple Cream

Why it works: Gelatin and cream 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 ↓

Pineapple Cream

Ingredients

Directions

Prepare the pineapple

  1. Cut 4 chunks of pineapple into small dice and rub the remainder through a wire sieve.

  2. Dissolve the gelatin and sugar in the pineapple pulp and let it cool.

Make the cream

  1. Whisk the cream until stiff, then add the fruit mixture and stir until it begins to set.

  2. Fold in the diced pineapple and pour the mixture into a wet mold.

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

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

  4. Pineapple + gelatintop 18% of all pairs
    Smell alikelow
    Cooked together282 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Pineapple + sugartop 19% of all pairs
    Smell alikelow
    Cooked together4,841 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

Gelatin
Sets the mixture so it holds its shape when turned out of the mold.
Cream
Whipped to stiffness, it gives the dessert its light, airy texture.
Sugar
Sweetens the pineapple pulp and helps dissolve the gelatin.
Pineapple
Supplies the main flavour, with the pulp setting and the diced pieces adding texture.

The step that matters

Stirring the fruit mixture into the cream until it just begins to set. Gelatin starts to set as it cools, so if the pineapple mixture is too cold or too thick, it will not blend evenly into the whipped cream and may leave lumps. Stop stirring once it begins to thicken so the cream keeps its air.

Swap the pineapple

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

  1. Vanillafits better
  2. Strawberryfits better
  3. Raspberryfits about as well
  4. Pineapplethe original

Fit is the average pairing score against sugar, gelatin, 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.

More pineapple cream recipes

Cheese Salad 4Ice 4Pie 4Pudding 4 See all 70 →

You might also like

Pineapple SherbetPineapple Sherbet116 recipesPineapple PuddingPineapple Pudding72 recipesPineapple JellyPineapple Jelly39 recipesPineapple Sponge CakePineapple Sponge Cake38 recipes