Raspberry Cream
Yield
4 servingsPrep
5 minCook
15 minReady
20 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
raspberries
fresh (or 10 oz. frozen) |
|
| 1 | x |
cream
see directions |
*
|
| 4 | each |
egg yolks
|
*
|
| ½ | cup |
sugar
|
|
| ½ | teaspoon |
mace
ground |
|
| 4 | tablespoons |
orange flower water
or rosewater |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
raspberries
fresh (or 10 oz. frozen) |
|
| 1 | x |
cream
see directions |
*
|
| 4 | each |
egg yolks
|
*
|
| 118 | ml |
sugar
|
|
| 2.5 | ml |
mace
ground |
|
| 6E+1 | ml |
orange flower water
or rosewater |
* |
Directions
Rub the raspberries through a fine sieve and add enough cream to make 1 pint (2½ cups).
Heat the cream and raspberry purée 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.
