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Raspberry cream

Yield: 4 servings

Ingredients:

• 1 1/2 c Fresh (or 10 oz. frozen) 1/2 c Sugar Raspberries 1/2 ts Ground mace Cream (see directions) 4 tb Orange-flower water or
• 4 Egg yolks Rosewater

Instructions:

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 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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