Raspberry cream
Yield: 4 Servings
Ingredients:
- 1 1/2 c Fresh (or 10 oz. frozen) Raspberries Cream (see directions)
- 4 Egg yolks
- 1/2 c Sugar
- 1/2 ts Ground mace
- 4 tb Orange-flower water or Rosewater Rub the raspberries through a fine sieve and add enough cream to make
- 1 pint (2 1/2 cups). Heat the cream and raspberry puree to just below
Instructions:
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.
