Raspberry Cream
Ingredients
Directions
Prepare a quart of rich boiled custard and let it cool.
Pour the cooled custard over a quart of ripe red raspberries.
Mash the raspberries into the custard.
Pass the mixture through a sieve.
Sweeten to taste and freeze the mixture.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Rich boiled custard
- Provides the creamy base and body that carries the raspberry flavour.
- Ripe red raspberries
- Supply the fruit flavour, colour and acidity that give the dessert its character.
The step that matters
Pass the mixture through a sieve. Raspberries carry many small seeds and fibrous pulp. Sieving removes them so the freeze gives a smooth, even texture rather than a gritty one.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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