Raspberry Cream

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

fresh raspberries, frozen raspberries, heavy cream, egg yolks, sugar, ground mace, orangeflower water, rosewater

Taken from www.foodgeeks.com/recipes/8004 (may not work)

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