| 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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