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
Make the syrup
On a dry day, mash the raspberries and strain through a jelly bag to extract the juice.
For every 2 cups of juice, add 1 pound of powdered sugar and stir until completely dissolved.
Bottle the mixture in pint and half-pint bottles, filling them only to the neck.
Prepare this a day in advance for best results.
Serve
When ready to serve, mix the raspberry syrup with 1 cup of heavy cream, add more sugar to taste, and whisk until thick.
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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Sugar + creamtop 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
- Fresh raspberries
- Provide the juice that gives the cream its flavour and colour.
- Powdered sugar
- Dissolves into the juice to sweeten it and thicken the syrup.
- Heavy cream
- Whisks into a thick, rich texture through its fat content.
The step that matters
Whisking the cream into the syrup. Heavy cream thickens only when whisked to incorporate air and fat globules; overwhipping can turn it grainy, while underwhipping leaves it thin.
“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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