. . : Rose Bavarois Cream Recipe - Quick Recipes, Easy Meal Ideas, Food online : : .
. : : Menu : : .


> Categories:
Appetizers   Baked Goods   Barbeque   Basics   Beans and Grains   Beef   Beverages   Breads   Breakfasts   Cake   Candies   Canning and Preserving   Casseroles   Cheese   Chicken   Chocolate   Condiments   Cookies   Crock Pot and Slow Cooker   Desserts   Duck   Eggs   Fruits   Grains   Herbs and Spices   Holiday   Hot and Spicy   Jellies and Jams   Kids   Lamb   Liquor   Main Dish   Mexican   Nuts   Pasta   Pets   Quick and Easy   Recipes for Pets   Regional Cuisine   Rice   Salad   Sauces   Sausages   Seafood   Side Dish   Snacks   Soups   Stews   Stuffings   Sweets and Desserts   Vegetables   Vegetarian   Wild Game  

Rose Bavarois Cream
Category Desserts
Total Hits 635
Rating Rating:0 | Voted:0 | voted : 0 times
1 Point 2 Point 3 Point 4 Point 5 Point 6 Point 7 Point 8 Point 9 Point 10 Point
The Recipe

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.

Render: 0.001 Sec ¦ By AhmBay