Boil 1 litre 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.