Raspberry cream
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Fresh (or 10 oz. frozen) |
| Raspberries | ||
| Cream (see directions) | ||
| 4 | Egg yolks | |
| ½ | cup | Sugar |
| ½ | teaspoon | Ground mace |
| 4 | tablespoons | Orange-flower water or |
| Rosewater | ||
Directions
Rub the raspberries through a fine sieve and add enough cream to make 1 pint (2½ 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