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LOCATION: Recipes >> Desserts Pudding >> Bavarois 01

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Rose Bavarois Cream

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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