Almond Cream

Ingredients

• 2 cups Heavy cream (Originally '0.5 seer hard cream'. Substituted with heavy cream.)
• 1 cup Almonds (Originally '0.25 seer'. Blanched and peeled.)
• 1 cup Granulated sugar (Originally '0.25 seer crushed sugar'.)
• 2 teaspoons Rose water (For grinding the almonds.)
• 4 teaspoons Rose water (For flavoring the cooked cream.)
• 2 teaspoons Vanilla extract (Originally '2 spoons vanilla essence'.)
• 2 teaspoons Raspberry extract (Originally '2 spoons fresh new raspberry essence'.)
• 2 large Eggs (Fresh.)
• 1 tablespoon Lemon zest (Finely cut peel of 1 lemon.)

Instructions

1. 1Blanch, peel, wash, and wipe the almonds dry. Grind them very finely on a clean stone (or in a food processor) with 2 teaspoons of rose water until a smooth paste forms.
2. 2Break the eggs into a bowl and beat them thoroughly with a fork until the mixture is thin and well-combined.
3. 3In a heavy-bottomed saucepan (originally a tinned vessel), combine the heavy cream and lemon zest. Place over low heat until the cream is warm and fluid. Remove from heat.
4. 4Add the almond paste, sugar, and beaten eggs to the warm cream. Return the pan to low heat (simulating embers). Cook, stirring constantly, until the mixture thickens into a custard consistency. Do not let it boil vigorously.
5. 5Remove the thickened cream from the heat and let it cool slightly. Stir in the remaining 4 teaspoons of rose water, vanilla extract, and raspberry extract. Pour the mixture into wetted molds and refrigerate for at least 4 hours until set and chilled.