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Dessert

Gooseberry Cream

A gelatin dessert made with stewed gooseberries, milk, cream, and gelatin.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and cream are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 29,399 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Gooseberry Cream

Ingredients

Directions

Make the cream base

  1. Soak the gelatine in the milk.

  2. Heat the mixture in a saucepan until the gelatine dissolves.

  3. Add the cream to the saucepan.

Add the gooseberries and set

  1. Rub the stewed gooseberries through a sieve to create a pulp.

  2. Mix the gooseberry pulp into the milk and cream mixture.

  3. Beat well and pour 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.

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. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

What each ingredient does

Gelatine
Sets the liquid into a soft, sliceable cream when it cools.
Milk
Forms the liquid base that the gelatine dissolves into.
Cream
Adds richness and a smooth, velvety texture.
Gooseberries
Provide the main fruit flavour and tartness, and colour, through their pulp.

The step that matters

Heat the mixture until the gelatine dissolves. Gelatine only sets properly once it is fully dissolved into the warm liquid. Undissolved granules can leave the cream patchy or weak once chilled.

“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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