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 gelatine and sugar
Soak the gelatine in cold water for 5 minutes.
Dissolve the powdered sugar in boiling water and let it cool.
Add the soaked gelatine to the cooled sugar mixture and stir.
Build the cream
In a separate bowl, beat the egg whites until stiff peaks form.
When the gelatine mixture is starting to thicken, fold in the beaten egg whites.
Gently stir in the raspberries.
Set and serve
Pour the mixture into a mould and refrigerate until set.
Turn out onto a decorative plate and serve with freshly whipped cream.
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).
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Sugar + eggtop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
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Cream + eggtop 24% of all pairsSmell alikelowCooked together42,166 recipes
Shared aroma: acetic acid (sour, vinegar).
Cream and egg barely smell alike, yet cooks put them together in 42,166 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Gelatine
- Sets the liquid mixture into a firm, sliceable structure as it chills.
- Egg whites
- Whipped into peaks, they add lightness and airy volume to the cream.
- Red raspberries
- Provide the main flavour and tartness, plus colour and some moisture.
- Powdered sugar
- Sweetens the mixture and dissolves easily into the hot water.
- Whipped cream
- Adds richness and fat for a smooth, creamy mouthfeel when served.
The step that matters
Fold the egg whites in at the right moment. Gelatine must be thickening but not fully set, so the whites fold in evenly and keep their air. If the gelatine is too cold or too firm, the mixture becomes lumpy and the volume collapses.
“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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