*  Exported from  MasterCook  *
 
                            ROSE BAVAROIS CREAM
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       oz           Cabbage rose petals
    1       qt           Cream
    8                    Egg yolks
   10       oz           Pounded sugar
    2       oz           Drained gelatine
                         -(steeped in cold water)
    1       qt           Double cream -- well whipped
 
   Boil 1 quart cream, throw the rose leaves in it, and let them remain thus
   for two hours.  Put egg yolks in a stewpan, mix in pounded sugar and the
   cream and rose leaves mixture, and stir over the fire, without boiling,
   till the custard coats the spoon; add the softened gelatin; strain the
   whole through a pointed strainer into a basin, put the basin on ice, stir
   until the contents begin to set, then mix in lightly the whipped double
   cream.  Set in ice and after two hours, turn the cream out of mold and
   serve.
  
 
 
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