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Dessert

Stone Cream

A chilled dessert made by setting cream with isinglass over jam or preserved fruit, then garnished with angelica and cherries.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cream and angelica work together. They rank in the top 19% of all ingredient pairs, and cooks put them together in 237 recipes. Both carry octanal, which smells fat, soap. The science ↓

Stone Cream

Ingredients

Directions

Prepare the cream

  1. Dissolve the isinglass in a small amount of warm water.

  2. Stir the dissolved isinglass into the cream.

Set and decorate

  1. Place the jam or preserved fruit in a glass dish.

  2. Pour the cream mixture over the fruit.

  3. Let it stand in a cool place for three hours.

  4. Cut the angelica into small pieces.

  5. Decorate the top with the angelica pieces and a few cherries.

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. Cream + angelicatop 19% of all pairs
    Smell alikelow
    Cooked together237 recipes

    Shared aroma: octanal (fat, soap).

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

What each ingredient does

Rich cream
Forms the body of the dish, giving a rich, smooth texture once set.
Isinglass
A gelatine-like setting agent that firms the cream so it holds its shape.

The step that matters

Stirring the dissolved isinglass into the cream. Isinglass must be fully dissolved in warm water before it is added, or it will not distribute evenly. Lumps left in the cream will not set smoothly and can leave a grainy 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.

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