Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Rose bavarois cream   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.