1 1/2 cup fresh (or 10 oz. frozen)
1 cream (see directions)
4 egg yolks
1/2 cup sugar
1/2 teaspoon ground mace
4 tablespoon orange-flower water or
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.
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