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Rose Bavarois Cream

Rose Bavarois Cream is a home-style recipe made with Cream, Pounded Sugar, and Double Cream Well Whipped.

Ingredients

• 1 qt
• 10 oz
• 1 qt

Method (preview)

1. 1

   Boil 1 quart cream, throw the rose leaves in it, and let them remain thus for two hours.

2. 2

   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.