Raspberry Cream

1. 1

   Rub the raspberries through a fine sieve and add enough cream to make 1 pint (2 cups).

2. 2

   Heat the cream and raspberry puree to just below boiling point.

3. 3

   Beat together the egg yolks, sugar, mace and orange-flower water.

4. 4

   Pour the cream and raspberry mixture into the egg mixture in a thin stream and beat until smooth.

5. 5

   Cook in the top of a double boiler, over simmering water, until it is thick enough to coat a spoon.

6. 6

   Pour into serving bowl and chill.

7. 7

   Note: This recipe is an adapted version of an original attributed to Charles Carter, 1730.

8. 8

   Source: Seven Centuries of English Cooking by Maxime de la Falaise

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