Raspberry Cream
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- 1 quart cream
- raspberry marmalade
Instructions
- Stir enough raspberry marmalade into a quart of cream to give it a rich flavour of the fruit. Strain the mixture through a sieve. Pour into glasses, reserving a portion of the mixture to whip into froth for topping. Fill the glasses with the strained cream and crown with the whipped froth.