Title: Raspberry Cream
Categories: Fruit British European
Yield: 4 Servings

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 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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