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Dessert

Mock Ice

A chilled fruit dessert made from preserved berries, currant jelly, cream, and isinglass.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Red currant and cream work together. They rank in the top 30% of all ingredient pairs, and cooks put them together in 247 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Mock Ice

Ingredients

Directions

Prepare

  1. Rub the preserved strawberries, raspberries, and red currant jelly through a sieve.

  2. Mix the fruit puree with enough cream to fill a mold.

  3. Dissolve the isinglass in the water.

Set and serve

  1. When the mixture is almost cold, combine it with the cream mixture.

  2. Pour into a mold and refrigerate.

  3. Unmold the next day.

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. Red currant + creamtop 30% of all pairs
    Smell alikelow
    Cooked together247 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

What each ingredient does

Cream
Adds richness and a smooth, creamy body to the set dessert.
Isinglass
Gelatin-like setting agent that firms the mixture as it cools.
Red currant jelly
Adds concentrated fruit flavor, tartness and natural pectin to the puree.

The step that matters

Combining the isinglass mixture when almost cold. If the dissolved isinglass is still hot, it can thin the cream and fruit mixture or separate it. Waiting until it is almost cold lets it thicken slightly so it sets evenly as it chills.

“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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