Raspberry cream

Yield: 4 servings

Measure Ingredient
1½ cup Fresh (or 10 oz. frozen)
Cream (see directions)
4 Egg yolks
½ cup Sugar
½ teaspoon Ground mace
4 tablespoons Orange-flower water or

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

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