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Dessert

Raspberry Cream

A chilled dessert made from mashed raspberries, sugar, cream, milk, raspberry jelly or syrup, isinglass, and brandy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Raspberry 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 ↓

Raspberry Cream

Ingredients

Directions

Prepare the raspberry juice

  1. Mash the raspberries gently.

  2. Let the mash drain.

  3. Sprinkle sugar over the raspberries to produce more juice.

Make the cream base

  1. Combine the raspberry juice with cream.

  2. Sweeten to taste.

  3. Add milk to the mixture to prevent curdling.

  4. Boil isinglass in the cream and milk mixture until melted.

  5. Strain the mixture into a basin.

  6. Let the strained mixture cool.

Finish and set

  1. Add raspberry juice or syrup.

  2. Sweeten.

  3. Stir in brandy.

  4. Whisk until three parts cold.

  5. Pour the mixture into a mold.

  6. Chill until set.

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. Milk + raspberrytop 13% of all pairs
    Smell alikemoderate
    Cooked together1,014 recipes

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

  3. Raspberry + brandytop 13% of all pairs
    Smell alikemoderate
    Cooked together235 recipes

    Shared aroma: (z)-hex-3-en-1-ol (freshly cut grass green and herbaceous notes).

  4. Milk + brandytop 15% of all pairs
    Smell alikemoderate
    Cooked together3,738 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  5. Cream + brandytop 16% of all pairs
    Smell alikelow
    Cooked together2,635 recipes

    Shared aroma: 2-heptanol (bitter, floral).

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

What each ingredient does

Raspberries
Provide the main flavour and the juice that colours and sweetens the cream.
Cream
Adds richness and fat, giving the set cream a smooth, soft texture.
Isinglass
Gelatin-like setting agent that firms the cream so it holds its shape when chilled.
Sugar
Sweetens the dish and draws juice out of the raspberries.
Milk
Dilutes the cream and helps prevent curdling when mixed with the juice.

The step that matters

Add milk to the mixture to prevent curdling. Raspberry juice is acidic, and acid can make cream curdle. Diluting the cream with milk before combining lowers the risk of a grainy texture.

Swap the raspberry

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

  1. Vanillafits better
  2. Strawberryfits about as well
  3. Apricotfits about as well
  4. Raspberrythe original

Fit is the average pairing score against sugar, cream, milk, brandy. 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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