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Pine-apple Cream

A chilled pineapple gelatin dessert made with canned pineapple, sugar, gelatin, and heavy cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Gelatin and cream match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 1,628 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Pine-apple Cream

Ingredients

Directions

Prepare

  1. Chop the canned pineapple and simmer it with sugar for 20 minutes.

  2. Soak the gelatin in cold water for 2 hours.

Make the cream

  1. Strain the pineapple mixture through a sieve into a bowl, pressing as much through as possible.

  2. Beat the mixture until it begins to thicken.

  3. Stir in the whipped cream.

Chill and serve

  1. Pour into a mold and refrigerate until cold.

  2. Serve with whipped cream around the mold.

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. Gelatin + creamtop 7% of all pairs
    Smell alikestrong
    Cooked together1,628 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Sugar + gelatintop 7% of all pairs
    Smell alikemoderate
    Cooked together2,778 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  4. Pineapple + gelatintop 18% of all pairs
    Smell alikelow
    Cooked together282 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Pineapple + sugartop 19% of all pairs
    Smell alikelow
    Cooked together4,841 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Canned pineapple
Provides the main fruit flavour, moisture and a mild acidity.
Sugar
Sweetens the pineapple and balances its acidity.
Gelatin
Sets the mixture as it cools so it holds its shape when unmolded.
Heavy cream
Adds richness and a light, airy texture when whipped and stirred in.

The step that matters

Beat until it just begins to thicken. Gelatin starts to set as the mixture cools, so the cream must be stirred in while the base is still fluid. Beating too far or waiting too long can leave lumps or a stiff, grainy texture.

Swap the pineapple

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

  1. Vanillafits better
  2. Strawberryfits better
  3. Raspberryfits about as well
  4. Pineapplethe original

Fit is the average pairing score against sugar, gelatin, cream. 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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