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Dessert

Raspberry Cream

A chilled raspberry-flavored cream made with milk, cream, isinglass, raspberry jelly, sugar, and brandy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Raspberry Cream

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

Make the cream

  1. Boil the milk, cream, and isinglass together for 30 minutes, or until the isinglass is melted.

  2. Strain the mixture through a fine sieve into a bowl and let it cool slightly.

Flavour and set

  1. Add enough raspberry jelly to make 1 pint when melted, and stir until well mixed.

  2. If not sweet enough, add poured sugar with the brandy and whisk until nearly cold.

  3. Pour the mixture into a well-oiled mold and set it in a cool place until fully set.

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.

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.

  1. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  2. Milk + raspberrytop 13% of all pairs
    Smell alikemoderate
    Cooked together1,014 recipes

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

  3. Raspberry + brandytop 13% of all pairs
    Smell alikemoderate
    Cooked together235 recipes

    Shared aroma: (z)-hex-3-en-1-ol (freshly cut grass green and herbaceous notes).

  4. Milk + brandytop 15% of all pairs
    Smell alikemoderate
    Cooked together3,738 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  5. Cream + brandytop 16% of all pairs
    Smell alikelow
    Cooked together2,635 recipes

    Shared aroma: 2-heptanol (bitter, floral).

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

What each ingredient does

Isinglass
Gelatine-like setting agent that firms the cream into a sliceable mould.
Cream
Adds richness and fat, giving the set dessert a smooth, soft texture.
Milk
Provides liquid and body, diluting the cream to a lighter set.
Raspberry jelly
Supplies the main flavour and colour, and adds setting power as it melts into the mix.
Brandy
Adds aroma and a warm flavour note to the raspberry cream.

The step that matters

Cooling before adding the jelly and brandy. If the mixture is still very hot, the added raspberry jelly and brandy can lose their set and aroma, and the mould may not firm evenly. Letting it cool slightly, then whisking until nearly cold, helps it set smooth and evenly.

Swap the raspberry

How well each one fits the dish's main ingredients (milk, cream, sugar, brandy):

  1. Vanillafits better
  2. Strawberryfits about as well
  3. Apricotfits about as well
  4. Raspberrythe original

Fit is the average pairing score against milk, 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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