Recipe - Raspberry Cream

1 One half cup Fresh (or 10 oz. frozen)
Raspberries
Cream (see directions)
4 Egg yolks
One half cup Sugar
One half teaspoon Ground mace
4 tablespoon Orangeflower water or
Rosewater

Rub the raspberries through a fine sieve and add enough cream to make 1
pint (2 One half cups). Heat the cream and raspberry puree to just below
boiling point. Beat together the egg yolks, sugar, mace and orangeflower
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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini