Cannes Rose Cream Egg

Name: Cannes Rose Cream Egg (Œuf de Crème de Bose à la Cannes)
Cuisine: France
Ingredients: spun sugar; rhubarb cream ice; rose cream; egg; water; pistachio nuts; rhubarb ice

Œuf de Crème de Bose à la Cannes

Preparation info

Difficulty
Easy

Appears in

Fancy Ices

By Agnes B. Marshall

Published 1894

About

Ingredients

Europe
France
Stew
Dessert
Dinner
Mediterranean
Gluten-free
Vegetarian

Method

Take a large egg mould and line it with rose cream, then fill up the centre with rhubarb cream ice prepared; close up the mould and tie