Raspberry Cream

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.