Recipe - Rose Bavarois Cream

3 ounce Cabbage rose petals
1 qt Cream
8 Egg yolks
10 ounce Pounded sugar
2 ounce 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini