Skip to main content
Dessert

Fruit Cream

A chilled dessert made from berries, powdered sugar, whipped cream, and gelatin.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓
Fruit Cream

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 ↓

Fruit Cream

Ingredients

Directions

Prepare the berries

  1. Remove the hulls from the berries and bruise them with the powdered sugar.

  2. Rub the mixture through a sieve.

Make and set the cream

  1. Mix the berry puree with the whipped cream and gelatine.

  2. Pour the mixture into an oiled mould.

  3. Place the mould on ice until the cream is firm.

Serve

  1. Turn out the cream onto a platter and serve.

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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked 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

Berries
Provide the main fruit flavour, colour and the puree that forms the body of the cream.
Whipped cream
Adds fat and air, giving the cream a light, soft texture and rich mouthfeel.
Gelatine
Sets the cream so it holds its shape when turned out of the mould.
Powdered sugar
Sweetens the berries and dissolves easily into the puree.

The step that matters

Rubbing the berries through a sieve. Sieving removes seeds and fibrous pulp, leaving a smooth puree. Any remaining lumps or seeds will show in the set cream and affect its texture.

“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.

More fruit cream recipes

Frozen 4Ice 3 See all 37 →

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes