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Raspberry Cream

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Submitted by peterhann

YIELD

4 servings

PREP

5 min

COOK

15 min

READY

20 min

Ingredients

1 ½ 355
CUPS ML RASPBERRIES
fresh (or 10 oz. frozen)
1 1
X X CREAM
see directions *
4 4
EACH EACH EGG YOLKS *
½ 118
CUP ML SUGAR
½ 2.5
TEASPOON ML MACE
ground
4 6E+1
TABLESPOONS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 71g (2.5 oz)
Amount per Serving
Calories 121 3% from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 10g 10%
Dietary Fiber 3g 12%
Sugars g
Protein 1g
Vitamin A 0% Vitamin C 20%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sodium-Free, Low Sodium
 

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