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Dessert

Peach Cream

A chilled gelatin dessert made from peach puree, cream, sugar, apricot syrup, and gelatin.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Peach and apricot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 342 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Peach Cream

Ingredients

Directions

Prepare the puree

  1. Pass sufficient peaches through a hair sieve to make the required amount of puree.

  2. Dissolve the gelatine and sugar in the puree.

Finish and set

  1. Stir in the stiffly whipped cream.

  2. Turn into a prepared mold and let it set in a cold place or on ice.

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. Peach + apricottop 1% of all pairs
    Smell alikestrong
    Cooked together342 recipes

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

  2. Sugar + syruptop 6% of all pairs
    Smell alikestrong
    Cooked together5,842 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  4. Cream + syruptop 12% of all pairs
    Smell alikemoderate
    Cooked together1,964 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Apricot + syruptop 17% of all pairs
    Smell alikelow
    Cooked together451 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Peach puree
Provides the main peach flavour and most of the liquid body of the cream.
Cream
Adds richness and a light, airy texture when whipped and folded into the mixture.
Leaf gelatine
Sets the mixture so the cream holds its shape when turned out.
Castor sugar
Sweetens the puree and softens the flavour of the peaches.

The step that matters

Stir in the stiffly whipped cream.. Gelatine sets as it cools, so the puree should be cool but still fluid when the cream goes in. If it has already begun to set, lumps form, and stirring too hard knocks the air out of the whipped cream, leaving a dense result.

Swap the peach

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

  1. Vanillafits better
  2. Peachthe original
  3. Strawberryfits about as well
  4. Pearfits about as well

Fit is the average pairing score against cream, sugar, apricot, syrup. 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 peach cream recipes

Pie 10Frozen 4Filling 3 See all 23 →

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