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
Prepare the fruit and gelatine
Combine raspberries and half the sugar in a bowl and let sit for 1 hour.
Rub the mixture through a fine sieve.
Dissolve gelatine in a little water with the remaining sugar.
Whip the cream until stiff.
Combine and set
Add the raspberry mixture to the gelatine and warm it slightly.
Strain the mixture into the whipped cream and mix thoroughly.
Pour into a mold and refrigerate until firm.
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
- Raspberries
- Provide the main flavour, colour and fruity acidity, and their pulp gives body to the cream.
- Gelatine
- Sets the mixture so it holds its shape when chilled.
- Cream
- Whipped to trap air, giving a light, soft texture and richness.
- Sugar
- Sweetens the raspberries and dissolves into the gelatine, balancing the tartness of the fruit.
The step that matters
Mixing the gelatine into the whipped cream. Gelatine sets as it cools, so if the warm mixture has already thickened it can form strands instead of blending evenly. Overmixing whipped cream deflates it. Mix gently but thoroughly so the set stays light and even.
“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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