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

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)