Raspberry Cream
Ingredients
Directions
Prepare
Prepare a quart of rich boiled custard.
Let the custard cool.
Make the mixture
Pour the cooled custard over the raspberries.
Mash the raspberries into the custard.
Pass the mixture through a sieve to remove seeds.
Sweeten to taste.
Freeze
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
- Ripe red raspberries
- Provide the fruit flavor, color, and bulk of the dessert.
- Rich boiled custard
- Supplies the creamy base, with egg and dairy giving body and a smooth texture when frozen.
- Sugar
- Adds sweetness and balances the tartness of the raspberries.
The step that matters
Pass the mixture through a sieve. Raspberry seeds are hard and gritty, and they do not soften when frozen. Sieving while the mixture is still smooth removes them so the final texture stays silky.
“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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