Raspberry Cream

Recipes Ingredients:

1 1/2 c Fresh (or 10 oz. frozen)
1/2 c Sugar
Raspberries 1/2
ts Ground mace
Cream (see directions) 4
tb Orange-flower water or
4 Egg yolks
Rosewater

Recipe 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. 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