|
|
Foodgeek: |
|
Rating: |
  |
Servings: |
4 servings |
Prep. Time: |
|
Total Time: |
|
Ingredients: |
|
|
1-1/2 cups fresh raspberries or
10 oz. frozen raspberries
heavy cream (see directions)
4 egg yolks
1/2 cup sugar
1/2 tsp. ground mace
4 tbsp. orange-flower water or
rosewater
|
Directions:
|
Rub the raspberries through a fine sieve and add enough cream to make 1 pint (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
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
