Raspberry Cream
- 1-1/2 cup fresh raspberries
- 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
- rosewater
- 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
fresh raspberries, frozen raspberries, heavy cream, egg yolks, sugar, ground mace, orangeflower water, rosewater
Taken from www.foodgeeks.com/recipes/8004 (may not work)