Why it works: Cream and sugar 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 raspberry base
Rub the pulp from the raspberries through a fine sieve.
Mix the raspberry pulp with cream and sugar to taste.
Pour the mixture into a stone jug.
Whisk and serve
Use a small whisk to mill the mixture, removing froth as it rises.
Place the froth on a fine sieve.
Transfer the remaining mixture to a glass dish and heap the froth on top.
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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Cream + sugartop 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
- Raspberries
- Provide the flavour and colour of the cream, with their pulp forming the body of the mixture.
- Cream
- Adds richness and fat, giving the mixture a smooth, silky texture.
- Fine sugar
- Adds sweetness and balances the tartness of the raspberries.
The step that matters
Removing the froth as it rises. Whisking incorporates air into the mixture, which rises as froth. Skimming it off promptly keeps the froth light and stops the base from becoming foamy and uneven.
“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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