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 juice
Mash the raspberries gently and let them drain.
Sprinkle a little sugar over the fruit to produce more juice.
Make the cream
Combine the juice with cream and sweeten to taste.
If desired, add a little milk to prevent curdling.
For a richer version, boil isinglass in 3 pints of cream and milk for 15 minutes until melted.
Strain the mixture into a basin and let it cool.
Stir in raspberry juice or syrup, sweeten, and add brandy.
Whisk until three parts cold, then pour into a mold and chill completely.
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).
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Raspberry + brandytop 13% of all pairsSmell alikemoderateCooked together235 recipes
Shared aroma: (z)-hex-3-en-1-ol (freshly cut grass green and herbaceous notes).
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Cream + brandytop 16% of all pairsSmell alikelowCooked together2,635 recipes
Shared aroma: 2-heptanol (bitter, floral).
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Cream + raspberrytop 16% of all pairsSmell alikelowCooked together1,332 recipes
Shared aroma: delta-decalactone (sweet, creamy).
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Sugar + brandytop 19% of all pairsSmell alikelowCooked together11,939 recipes
Shared aroma: beta-damascenone (apple, rose).
Sugar and brandy barely smell alike, yet cooks put them together in 11,939 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
- Cream
- Provides the rich body and smooth, creamy texture of the dessert.
- Raspberry juice or syrup
- Supplies the fruit flavour and colour that define the cream.
- Sugar
- Sweetens the cream and draws juice out of the raspberries.
- Isinglass
- Acts as a gelatine-like setting agent that helps the cream hold its shape when chilled.
The step that matters
Whisk until three parts cold. Whisking while the mixture cools incorporates air and thickens it gradually, so the cream sets light and smooth rather than dense or separated. Adding brandy and fruit before the mixture is fully cool can cause curdling or uneven setting.
Swap the raspberry
How well each one fits the dish's main ingredients (cream, sugar, brandy):
- Vanillafits better
- Apricotfits about as well
- Strawberryfits about as well
- Raspberrythe original
Fit is the average pairing score against cream, sugar, 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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