Rose bavarois cream
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Rose bavarois cream
  Flowers    Creams  
Last updated 6/12/2012 1:20:52 AM. Recipe ID 52798. Report a problem with this recipe.
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      Title: Rose bavarois cream
 Categories: Desserts, Flowers
      Yield: 1 Servings
 
      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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Recipe ID 52798 (Apr 03, 2005)

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