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Dessert

Coffee Cream

A gelatin-based coffee dessert made with coffee, sugar, cream, and gelatin.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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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 ↓

Coffee Cream

Ingredients

Directions

Prepare the gelatine

  1. Soak the gelatin in cold water for 30 minutes.

  2. Place the soaked gelatin over boiling water.

Make the coffee cream

  1. Add the coffee and sugar.

  2. Stir until the gelatin is fully dissolved.

  3. Remove from heat.

  4. Stir in the cold cream.

  5. Strain into a mold that has been wet in ice water.

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

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

  2. Coffee + creamtop 17% of all pairs
    Smell alikelow
    Cooked together2,339 recipes

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

  3. Coffee + sugartop 17% of all pairs
    Smell alikelow
    Cooked together4,344 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

What each ingredient does

Gelatine
Sets the liquid into a firm, sliceable cream when chilled.
Cold cream
Adds richness and fat, giving the set cream a smooth, soft texture.
Sugar
Sweetens the cream and balances the bitterness of the coffee.
Strong coffee
Provides the main flavour of the dish.

The step that matters

Stir until the gelatin is fully dissolved. Undissolved gelatine left in the mixture will not melt fully and can leave gritty specks or weak spots in the set cream. Stirring over gentle heat until clear ensures even setting throughout.

“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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