Yield: 4 servings
|1½ cup||Fresh (or 10 oz. frozen)|
|Cream (see directions)|
|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