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Title: Rashberry Cream
Categories: Desserts
Yield: 1 servings
1 c Heavy cream
1/4 c Sugar *
1 Egg; 1/2 yolk removed
1/4 c Grape juice (or currant
-juice if you can get it!)
1 c Raspberries; fresh or
-frozen; whole or mashed or
-pureed or de-seeded, etc. *
Heat the cream and sugar together, stirring frequently, until sugar is
dissolved, about 5 minutes. Set aside to let cool. Whisk the egg until
frothy, then stir in the juice and raspberries. Add this egg and juice
mixture to the cream, stirring over low heat until it starts to boil,
about 10 minutes. Remove from the heat and pour the cream mixture
into serving dishes of your choice. Refrigerate until firm to the
touch, covering after the cream has cooled. Serve with sugar if you
wish.
* Note: Since the recipe doesn't specify an amount of sugar, I guessed
here, and I liked the results. It's sweet but not overly so. You can
also taste the cream mixture and add more sugar to the fruit and egg
mixture, as the recipe suggests.
** Note: How to prepare the raspberries wasn't exactly clear - at
first I thought perhaps whole, but upon another reading the syntax of
"half a Pint Currant Juice, a Pint of Rashberry" combined with "put
the Juice and Eggs to it" suggested that raspberry juice might be
called for. Inspired by fools and because I wanted a little texture
(and was afraid the mixture might not set with that much liquid), I
let the frozen raspberries thaw and then mashed them with a fork. I
liked the way this turned out, but you could also puree the
raspberries or strain them if you're not a fan of seeds. Because this
ended up setting fairly firmly, like pudding, I think it would be
fine with juice. So if you happen to have raspberry juice, then give
that a try and let us know how it turns out!
Recipe by Marissa Nicosia
Recipe FROM:
<
https://rarecooking.com/2016/10/05/to-make-rashberry-cream/>
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