Raspberry Cream

Time

Yield

4 servings

Ingredients

Ingredients

1-1/2 cup fresh raspberries or
10 oz. frozen raspberries
heavy cream (see directions)
4 egg yolks
1/2 cup sugar
1/2 tsp. ground mace
4 tbsp. orange-flower water or
rosewater

Instructions

Rub the raspberries through a fine sieve and add enough cream to make 1 pint (2 cups). Heat the cream and raspberry puree to just below boiling point. Beat together the egg yolks, sugar, mace and orange-flower water. Pour the cream and raspberry mixture into the egg mixture in a thin stream and beat until smooth. Cook in the top of a double boiler, over simmering water, until it is thick enough to coat a spoon. Pour into serving bowl and chill. Note: This recipe is an adapted version of an original attributed to Charles Carter, 1730. Source: Seven Centuries of English Cooking by Maxime de la Falaise

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