Raspberry Cream

Directions

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