| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy, Eggs | British | Fruits, British | 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 |
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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