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Dessert

Raspberry Cream. No. 1

A chilled dessert made from mashed raspberries, sugar, cream, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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. No. 1

Ingredients

Directions

Prepare the raspberries

  1. Mash the raspberries gently and let them drain.

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

Make the cream

  1. Combine the raspberry juice with the cream and sweeten to taste.

  2. If desired, add milk to the mixture to prevent curdling.

  3. For best results, use raspberry jelly instead of jam when fresh fruit is unavailable.

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

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

  2. Cream + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

  3. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and milk barely smell alike, yet cooks put them together in 77,875 recipes: they work on texture and structure more than aroma.

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 gives the cream its colour and tartness.
Sugar
Draws juice out of the raspberries and sweetens the finished cream.
Cream
Supplies fat for a rich, smooth, thick texture.
Milk
Dilutes the mixture and helps prevent the cream from curdling.

The step that matters

Adding milk to prevent curdling. Acidic raspberry juice can cause cream to curdle. Diluting the mixture with milk lowers the acidity and protects the smooth texture.

“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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