Raspberry cream
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Raspberry cream
  British    Creams  
Last updated 6/12/2012 1:19:52 AM. Recipe ID 51361. Report a problem with this recipe.
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      Title: Raspberry cream
 Categories: Fruits, British
      Yield: 4 Servings
 
  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
 
  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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Recipe ID 51361 (Apr 03, 2005)

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