English – Page 27 – Les délices 31

Red fruit and vanilla tartlet

Red fruit and vanilla tartlet

– sweet pastry,
– pastry cream,
– a vanilla dome,
– red fruits.

Material used

– Silikomart 70mm perforated tart moulds

– Micro-perforated baking mat

– Silikomart pomponette mold

Ingredients

Sweet dough
✔70 g soft butter
✔130 g flour
✔45 g powdered sugar
✔1 pinch salt
✔1 egg yolk

Vanilla dome
✔25g white chocolate
✔25g liquid cream
✔1g gelatin
✔Vanilla powder
✔50g liquid cream 30% MG min

Pastry cream
✔125 g milk
✔vanilla powder
✔2 egg yolks
✔30 g powdered sugar
✔12 g cornstarch
✔1 capful of rum

Montage
✔Fruits rouges
✔Feuilles de menthe

The recipe

Pour 4 tartelettes

Vanilla dome
✔25g white chocolate
✔25g liquid cream
✔1g gelatin
✔Vanilla powder
✔50g liquid cream 30% MG min

Soften the gelatine in a bowl of cold water. In a saucepan, heat the cream and vanilla. Remove from heat and add the gelatine and melted white chocolate. Mix well. Set aside. Whip the chilled cream with an electric mixer. Gently fold in the cooled mixture. Pour into your silikomart pomponette mold. Freeze for 2 to 3 hours.

Pastry cream
✔125 g milk
✔vanilla powder
✔2 egg yolks
✔30 g powdered sugar
✔12 g cornstarch
✔1 capful of rum

Heat the milk. In a bowl, combine the yolks, sugar and cornflour. Pour the hot milk over them. Stir. Pour back into the saucepan. Stir until the cream thickens. Off the heat, add the capful of rum. Mix well. Pour into a bowl, strain and chill.

Sweet dough
✔70 g soft butter
✔130 g flour
✔45 g powdered sugar
✔1 pinch salt
✔1 egg yolk

Mix all ingredients. Roll out the dough thinly between 2 sheets of parchment paper and chill in the fridge for 30 mins. Line the circles and freeze for 10 minutes. Preheat oven to 165°C. Bake à blanc for 15-20 minutes. Leave to cool.

Take the crème pâtissière from the fridge. Loosen a little with a spatula, then fill the tartlets.

Remove from the freezer. Add the vanilla dome to the middle of the tartlet.

Ajouter des fruits rouges : fraises, framboises et myrtilles.

I decorated with little mint leaves and chocolate squares made with chocolate transfer foil.

Chocolate Eclair

Chocolate eclair made of

– choux pastry,
– chopped almonds,
– chocolate custard,
– spreadable pastry.

Material used

– Micro-perforated baking mat

Ingredients

Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)

+Icing sugar / chopped almonds

Chocolate pastry cream
✔250g milk
✔50g caster sugar
✔3 egg yolks
✔25g cream powder
✔1 sheet of gelatine
✔50g butter
✔50g dark chocolate

+ Spread

Baking

180°C
35 to 40 minutes

The recipe

For 7 to 8 éclairs

Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)

+Icing sugar / chopped almonds

In a saucepan heat the water, milk, butter, salt and sugar.
Remove from the heat and add the flour all at once. Mix well to dry out the dough for 2 to 3 minutes. Then gradually add the beaten eggs, mixing well between each egg. Poach the eclairs on a baking tray covered with a micro perforated baking mat. Sprinkle the icing sugar and then the chopped almonds on top.

Bake at 180°C for 35 to 40 minutes (time may vary depending on oven).

‌‌Leave to cool on a wire rack, then cut the éclairs in half lengthways.

Chocolate pastry cream
250g milk
50g caster sugar
3 egg yolks
25g cream powder
1 sheet of gelatine
50g butter
60g dark chocolate

Place the gelatine in a large bowl of cold water. Heat the milk. In a bowl, mix the yolks, sugar and cream powder.

‌Pour the hot milk over it. Stir. Pour back into the pan. Stir until thickened.

Remove from the heat and add the drained gelatine, the butter cut into pieces and the melted chocolate. Mix well. Pour into a bowl, filter it and set aside in a cool place.

Assembly
Take the cooled cream and fill a piping bag. Poach on the eclairs. Fill a second piping bag with Nutella-type spread and place it on the eclairs. Place the top of the eclairs on top of the cream, sprinkling it with icing sugar and cocoa powder. Place in a cool place until ready to eat.

Fig and walnut tart

Fig and walnut tartlet

– sweet pastry,
– walnut cream,
– fig and raspberry compote,
– ganache.

Material used

– Silikomart 70mm perforated tart moulds

– Micro-perforated baking mat

– Silikomart pomponette mould

Ingredients

Sweet pastry
✔70 g soft butter
✔110 g flour
✔15g walnut powder
✔45 g icing sugar
✔1 pinch of salt
✔1 egg yolk

Mounted ganache
✔25g white chocolate
✔25g single cream
✔50g single cream 30% MG min
✔1g gelatine

Walnut cream
✔35g softened butter
✔35g icing sugar
✔35g walnut powder
✔35g eggs

Fig and raspberry compote ✔50g raspberries ✔2g NH pectin ✔10g caster sugar ✔50g figs ✔3 tablespoons water ✔2g gelatine

The recipe

For 4 tarts

Sweet pastry
✔70 g soft butter
✔110 g flour
✔15g walnut powder
✔45 g icing sugar
✔1 pinch of salt
✔1 egg yolk

Mix all the ingredients together. Roll out the dough thinly between 2 sheets of greaseproof paper then place in the fridge for 30 mins. Line the circles and place in the freezer for 10 mins. Preheat oven to 170°C.

Walnut cream
✔35g softened butter
✔35g icing sugar
✔35g walnut powder
✔35g eggs

Cream the butter with the icing sugar. Add the walnut powder (simply mix walnuts) and eggs. Mix well. Pour into the base of the tartlets, add pieces of fresh fig and then bake for around 30 minutes (time may vary depending on oven) . Leave to cool.

Fig and raspberry compote
✔50g raspberries
✔2g gelatine
✔50g figs
✔3 tablespoons water
✔2g NH pectin
✔10g caster sugar

In a small bowl, mix the caster sugar and NH pectin. Place the raspberries and figs with the tablespoons of water in a saucepan and heat over a low heat, stirring regularly for a few minutes. Increase the heat and as soon as it starts to boil, add the sugar and pectin mixture. Cook for one minute, stirring constantly. Turn off the heat, add the gelatine sheet previously softened in a bowl of cold water and leave to cool to room temperature. Fill the silikomart mould and place in the freezer for at least 3 hours.

White chocolate ganache
✔25g liquid cream
✔25g white chocolate
✔50g cold single cream 30% MG
✔1g gelatine

Pour the 25g of liquid cream into a saucepan and heat. When the cream is hot pour it over the previously melted white chocolate abd gelatine. Mix well. Add the remaining 50g of cold cream. Mix well. Filter on contact and chill for at least 4 hours.

Assembly

Remove the compote from the freezer and place it on the tartlet. Beat the ganache with an electric mixer and poach it on the tartlets.

Yellow peach and verbena cake

Peach and verbena cake made with

– an almond biscuit,
– a verbena mousse
– a peach mousse
– peach jelly.

Material used

– Square frame 12X12x4.5 cm

– Ancel 210 bloom gelatine

– Tefal baking tray

– Baking paper

– Angled spatula

Ingredients

Almond biscuit
35g almond powder
35g icing sugar
25g egg
7g flour
2 egg whites

Verbena mousse
Verbena leaves
White chocolate
Liquid cream 30% fat
Gelatine

Peach mousse
1 egg yolk
Sugar
Peach mix
Single cream
Gelatine

Peach jelly
Mixed yellow peach
Caster sugar
Water
Gelatine

The recipe

For 4 people

Almond biscuit
35g almond powder
35g icing sugar
25g egg
7g flour
2 egg whites

Bake in a 170°C oven. Cut into 12x12cm squares.

Verbena mousse
Verbena leaves
White chocolate
Liquid cream 30% fat
Gelatine

Infuse the verbena leaves. Add the gelatine, white chocolate and whipping cream, then pour 1/3 over the cookie. Place in the freezer for 10 minutes.

Peach mousse
1 egg yolk
Sugar
Peach mix
Single cream
Gelatine

Combine yolk, sugar and warm, mixed peaches. Cook. Add gelatine and whipping cream. Pour half over the vervain mousse and place in the freezer.

Assembly

Quickly proceed with the rest of the assembly, interspersing successive layers. Place in the freezer.

Peach jelly
Mixed yellow peach
Caster sugar
Water
Gelatine

Make a peach jelly and pour over the frozen cake.

Place in a cool place while defrosting.

Strawberry and pistachio tart

Strawberry and pistachio tart made with

– a sweet pastry,
– an almond and pistachio cream,
– a strawberry confit,
– a strawberry mousse,
– a mirror glaze.

Material used

– micro perforated baking mat

– Silikomart silicone mould 6 tartelettes paradis

– Silikomart perforated tart mould

Ingredients

Strawberry mousse (the day before)
✔70g strawberry purée
✔15g caster sugar
✔1 leaf gelatine (2g)
✔80g crème liquide 30% MG min

Sweet pastry
✔115g flour
✔15g pistachio powder
✔45g sugar
✔70g butter
✔1 egg yolk
✔1 pinch of salt

Almond cream
✔25g softened butter
✔25g sugar
✔10g almond powder
✔20g pistachio powder
✔25g eggs

Strawberry compote
✔80g diced strawberries
✔15g caster sugar
✔2g pectin

Mirror glaze
✔45g sugar
✔45g glucose
✔25g water
✔2 gelatine leaves (4g)
✔45g white chocolate
✔Red colouring
✔30g liquid cream

Cooking

170°C
20-25 minutes

The recipe

For 4 tarts

Strawberry mousse (the day before)
✔70g strawberry purée
✔15g caster sugar
✔1 leaf gelatine (2g)
✔80g crème liquide 30% MG min

Soak the gelatine in cold water until soft. Heat the strawberry puree, sugar and add the drained gelatine off the heat. Allow to cool to 28°C. Gently fold in the whipping cream with an electric mixer. Fill the silikomart and place in the freezer.

Sweet pastry
✔115g flour
✔15g pistachio powder
✔45g sugar
✔70g butter
✔1 egg yolk
✔1 pinch of salt

Mix all the ingredients together, wrap and chill for at least 1 hour. Roll out the dough between two sheets of baking paper. Line the pastry circles, prick the pastry with a fork and chill for at least 45 minutes. Bake for 12 minutes at 170°C.

Almond cream
✔25g softened butter
✔25g sugar
✔10g almond powder
✔20g pistachio powder
✔25g eggs

Mix all the ingredients together and spread on the tarts. Bake at 160°C for 10-15 minutes. Remove from the oven, unmould and leave to cool.

Strawberry compote
✔80g diced strawberries
✔15g caster sugar
✔2g pectin

Heat the strawberries cut into pieces then add the sugar mixed with the pectin. Mix well. Bring to the boil and cook for 2 minutes without stopping stirring. Apply to the tarts when the mixture has cooled. Place in a cool place.

Mirror glaze
✔45g sugar
✔45g glucose
✔25g water
✔2 gelatine leaves (4g)
✔45g white chocolate
✔Red colouring
✔30g liquid cream

Heat the sugar, water and glucose in a saucepan. Remove from the heat and add the gelatine, wrung out and softened. Pour this mixture over the melted chocolate. Stir well. Add the condensed milk and the colouring. Use a hand blender to blend the mixture and place in a cool place.

The next day, remove the strawberry mousse from the freezer. Cover the surface with the glaze, which has been reduced to 30/35°C. Place on each tartlet and leave to thaw in the fridge. I decorated with a strawberry flower and some pistachios.

Peach and strawberry tart

Peach and strawberry tartlet made with

– a sweet pastry,
– an almond cream
– strawberry compote,
– peach mousse balls,
– peach glaze.

Material used

Silikomart silicon mould kit tarte ring square 8cm

Baking tray

Micro perforated baking mat

Pavoni sphere mould

Ingredients

Peaches in syrup
✔1 l water
✔3 yellow peaches
✔100g sugar

Peach mousse
✔100g yellow peaches in syrup
✔60g single cream
✔2g gelatine

Sweet pastry
✔130g flour
✔45g sugar
✔70g butter
✔1 egg yolk
✔1 pinch of salt

Almond cream
✔25g softened butter
✔25g sugar
✔25g almond powder
✔25g eggs

Strawberry compote
✔100g diced strawberries
✔15g caster sugar
✔2g pectin

Peach topping
✔150g peaches in syrup
✔4g NH pectin
✔10g caster sugar

Tuile feuille
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white
✔Red dye

Cooking

165 / 170°C
18-20 minutes

The recipe

For 3 tarts

Peaches in syrup (the day before)
✔1l water
✔3 yellow peaches
✔100g sugar

Pour the water, halved yellow peaches and sugar into a saucepan. Cook for around 15 minutes. The cooking time may vary depending on the ripeness of your peaches. Drain the peaches, leave to cool and then peel.

Peach mousse
✔100g yellow peaches in syrup
✔60g liquid cream (30% fat)
✔2g gelatine

Place the gelatine in cold water until softened. Heat the peach puree (simply blend the peaches) until it boils and remove from the heat and add the wrung-out, softened gelatine. Mix well and set aside.

Pour the cold cream into a bowl and whip with an electric mixer. Stir the cold whipping cream into the previous mixture when cool (below 30°C) and pour into the Pavoni mould. Place in the freezer for at least 3 hours.

Sweet pastry
✔140g flour
✔30g icing sugar
✔70g butter
✔1 egg yolk
✔1 pinch of salt

Mix all the ingredients together, film and chill in the fridge for 30 minutes. Roll out the pastry between two sheets of greaseproof paper, then cut out squares using a pastry cutter. Place the tartlet moulds on a baking tray lined with a micro-perforated baking mat. Place in the freezer for a few minutes.

Almond cream
✔25g softened butter
✔25g sugar
✔25g almond powder
✔25g eggs

Cream the butter. Add the caster sugar, almond powder and eggs. Mix well and spread over the base of the tartlets.

Bake at 170/180°C for around 20 minutes. Keep an eye on them and remove them as soon as they start to colour. Leave to cool.

Strawberry compote
✔100g diced strawberries
✔15g caster sugar
✔2g pectin

Cut the strawberries into very small cubes and heat over a low heat, stirring regularly, for around 5 minutes. Increase the intensity of the heat and as soon as it starts to boil add the sugar and pectin mixture. Cook for one minute, stirring constantly. Turn off the heat and leave to cool to room temperature. Pour the compote over the tart shells and smooth with a spatula. Set aside to cool.

Cream the butter. Add the caster sugar, almond powder and eggs. Mix well and spread over the base of the tartlets.

Bake at 170/180°C for around 20 minutes. Keep an eye on them and remove them as soon as they start to colour. Leave to cool.

Peach topping
✔150g peaches in syrup
✔4g NH pectin
✔10g caster sugar

Pour the blended peaches into a saucepan and heat through. In a small bowl, mix the sugar and pectin. Add this mixture to the saucepan and mix well. Bring to the boil and cook for 1 minute. Leave to cool slightly.

Frost the still-frozen peach mousse balls when the glaze is below 40°C, then place them on the tartlets. Chill until ready to eat.

I decorated the tartlets with tiles just before serving.

Tuile feuille
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white
✔Red dye

Mix all the ingredients together. Line a mould (here the Pavoni brand mould used). Bake in the oven at 170°C. Keep an eye on the cooking time as it is very quick 7 to 8 min. Turn out of the tin as soon as it comes out of the oven, trying to fold the butterflies a little. Be careful, the tiles harden very quickly and break easily.

Blueberry choux

Blueberry choux composed of

– choux pastry,
– cracker,
– blueberry custard,
– blueberry ganache.

Material used

– Micro-perforated baking mat

– Ancel 210 bloom gelatin

– Fluted piping tip

– filling tip

– Pastry bag

Ingredients

Blueberry ganache
✔140g liquid cream
✔70g white chocolate
✔1 handful blueberries

Blueberry custard cream
✔170g milk
✔50g caster sugar
✔2 egg yolks
✔10g cornflour
✔40g mixed blueberries

Cracker
✔40g brown sugar
✔40g butter
✔40g flour
✔Violet dye

Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 tablespoon sugar
✔2 or 3 eggs (depending on size)

The recipe

For 6 puffs

Blueberry ganache
✔140g liquid cream
✔70g white chocolate
✔1 handful blueberries

Heat half the liquid cream in a saucepan. Pour off the heat, in three batches, over the white chocolate previously melted in the microwave. Then pour in the remaining cold liquid cream. and the blended blueberries. Mix, cover with cling film and chill for at least 4 hours.

Cracker
✔40g brown sugar
✔40g butter
✔40g flour
✔Violet dye

Mix all ingredients together, spread between two sheets of parchment paper with a rolling pin, place in the freezer for a few minutes then detail circles the diameter of your choux. Return to the freezer while you prepare your choux.

For the choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔salt
✔1 tablespoon sugar
✔2 or 3 eggs (depending on size)

Heat the water, milk, butter, salt and sugar in a saucepan.
add the flour all at once, and mix well to dry out the dough for 2 to 3 minutes.
Add the beaten eggs gradually, mixing well between each egg.
Poach the puffs on a baking tray lined with a micro-perforated baking mat, and place a disk of cracker on each puff. Bake at 170°C for 35 to 40 minutes (time may vary according to oven). Leave to cool.

You’ll have a little choux pastry left over with these proportions. I was able to make a few chouquettes with…

Blueberry custard cream
✔170g milk
✔50g caster sugar
✔2 egg yolks
✔10g cornflour
✔40g mixed blueberries

Heat the milk in a saucepan. Mix the yolks, sugar and cornflour in a bowl. Pour the hot milk over them. Stir. Pour back into the saucepan. Stir until the cream thickens. Add the mixed blueberries, mix well. Set aside in a bowl, filter on contact and chill.

Assembly
Take the crème pâtissière from the fridge. Loosen a little, then fill the cream into a pastry bag fitted with a piping tip. Make a small hole under each choux and top with the cream.

Beat the blueberry ganache with an electric mixer. Using a piping bag fitted with a fluted tip, pipe the ganache onto your upside-down chou.

I decorated with blueberries and mint leaves.

Strawberry and whipped cream tartlet

Strawberry and whipped cream tartlet made with

– a sweet pastry,
– a strawberry mousse,
– a strawberry glaze,
– and a mascarpone whipped cream.

Material used

– Silikomart silicon mould kit tarte ring square 8cm

– Micro perforated baking mat

– Baking tray

– Saint-Honoré pastry case

Ingredients

Sweet pastry
✔70g flour
✔30g caster sugar
✔40g butter
✔1 egg yolk
✔1 pinch of salt

Strawberry mousse
✔150g strawberries
✔30g caster sugar
✔100g liquid cream 30% min fat
✔4g gelatine

Strawberry topping
✔150g mixed strawberries
✔30g caster sugar
✔4g pectin

Mascarpone whipped cream
✔30g caster sugar
✔150g liquid cream 30% MG
✔75g mascarpone cheese

The recipe

For 4-5 tarts

Strawberry mousse
✔150g strawberries
✔30g caster sugar
✔100g single cream 30% min fat
✔4g gelatine

Place the gelatine in a large bowl of cold water. In a saucepan, heat the strawberry purée with the sugar. Remove from the heat and add the softened, wrung-out gelatine. Mix well and set aside. Whip the cold cream with a mixer and gently fold into the previous mixture. Line the silikomart kit tarte ring square 8 cm mould and place in the freezer for at least 3 hours.

Sweet pastry
✔70g flour
✔30g caster sugar
✔40g butter
✔1 egg yolk
✔1 pinch of salt

Mix all the ingredients together, film and chill in the fridge for 1 hour. Roll out the pastry between two sheets of greaseproof paper, then cut out circles using a pastry cutter. Bake at 180°C for approximately 15/20 minutes between two micro-perforated baking mats. Keep an eye on them and take them out as soon as they start to colour. Leave to cool.

Strawberry topping
✔150g mixed strawberries
✔30g caster sugar
✔4g pectin

Pour the blended strawberries into a saucepan and heat through. In a small bowl, combine the caster sugar and pectin. Add this mixture to the saucepan and mix well. Bring to the boil and cook for 1 minute. Leave to cool.

Frost the still-frozen strawberry mousses when the glaze is below 40°C, then place them on the tartlets.

Mascarpone whipped cream
✔30g caster sugar
✔150g liquid cream 30% MG
✔75g mascarpone cheese

Whip the cream and mascarpone with an electric mixer. Gradually add the caster sugar. Fill a piping bag with this whipped cream using a saint-honoré tip and poach onto the tartlet. Decorate with strawberries and chill until ready to eat.

Blackberry Entremet

Blackberry entremet made with

– an almond biscuit,
– a blackberry mousse
– a white velvet spray,
– blackberry jelly.

Equipment used

– Baking tray

– White velvet spray

– Silikomart mini dot X6 mould

Ingredients

Almond biscuit
✔35g icing sugar
✔35g almond powder
✔10g melted butter
✔25g egg
✔7g flour
✔1 egg white

Blackberry mousse
✔110g blackberries
✔3g gelatine
✔25g sugar
✔110g single cream

Blackberry jelly
✔45g mixed and strained blackberries (80g blackberries)
✔10g water
✔10g sugar
✔1g gelatine

+ White velvet spray

The recipe

For 3 desserts

Almond biscuit (the day before)
✔35g icing sugar
✔35g almond powder
✔10g melted butter
✔25g egg
✔7g flour
✔1 egg white

In a bowl, add the almond powder, icing sugar, flour and melted butter. Mix well. Add the egg and mix again.

In another bowl, beat the egg whites with an electric mixer. Fold in a small amount to loosen the mixture, then gently fold in the rest using a pastry blender. Pour the biscuit dough onto a baking tray lined with baking paper, smoothing with an angled spatula. Do not spread the dough out too much, so that it is at least 5 to 8 mm thick.

Bake the biscuit for around ten minutes at 180°C. The time may vary depending on the oven. The biscuit should come out golden brown. Take the biscuit out of the oven and leave it to cool before cutting it out with a circular cookie cutter to the diameter of the opening in your silikomart mould.

Blackberry mousse
✔110g blackberries
✔3g gelatine
✔25g sugar
✔110g single cream

Place the gelatine in a large bowl of cold water.
Pour the 110g of blackberries mixed with the caster sugar into a saucepan. Bring to the boil. Remove from the heat and add the wrung-out gelatine. Set aside. In a salad bowl, whip the cold cream until stiff and gently fold in the cooled mixture using a pastry blender.

Assembly

Pour the blackberry mousse into the Silikomart mini dot mould. Add the almond biscuit. Place in the freezer overnight.

The next day, remove the cakes from the moulds and immediately apply the white velvet spray.

Blackberry jelly
✔45g mixed and strained blackberries (80g blackberries)
✔10g water
✔10g sugar
✔1g gelatine

Place the gelatine in a large bowl of cold water. Blend 80g of blackberries and strain through a fine sieve to remove the skin. Pour into a saucepan with the water and caster sugar and heat through. Remove from the heat and add the gelatine, wrung out and softened. Leave to cool slightly before pouring into the hollow of each dessert. Chill for at least 2 hours before serving.

I decorated it with a blackberry and fresh mint leaves.

Strawberry and rose cake

Strawberry and rose cake made with
– an almond biscuit,
– a strawberry mousse
– a rose mousse,
– rose water jelly,
– crystallised rose petals.

Material used

– Square frame 12X12x4.5 cm

– Ancel 210 bloom gelatine

– Tefal baking tray

– Baking paper

– Angled spatula

Ingredients

Almond biscuit
35g almond powder
35g icing sugar
25g egg
7g flour
2 egg whites
7g melted butter
Pink colouring

Rose mousse
90g cream
90g white chocolate
4g gelatine
130g liquid cream
25g rose petals
A few drops of rose water flavouring

Strawberry mousse
120g strawberries
20g sugar
90g liquid cream
3g gelatine

Rose water jelly
Water
Rose petals
2g gelatine
20g caster sugar
Pink colouring
A few drops of rose water flavouring

Crystallised rose petals
Rose petals
1 egg white
Powdered sugar

The recipe

Crystallised rose petals
Rose petals
1 egg white
Powdered sugar

Take some untreated rose petals. Brush both sides of each petal with egg white and cover with caster sugar. Leave to dry at room temperature for at least 24 hours.

For 4 people

Almond biscuit
35g almond powder
35g icing sugar
25g egg
7g flour
2 egg whites
7g melted butter
Pink colouring

Mix the ingredients together in the order shown. Bake in a 170°C oven. Cut into 12x12cm squares.

Rose mousse
90g cream
90g white chocolate
4g gelatine
130g liquid cream
25g rose petals
A few drops of rose water flavouring

Heat the cream in a small saucepan. Turn off the heat, add the rose petals and leave to infuse for 30 minutes. Strain the cream and pour over the melted chocolate. Add the gelatine, the drops of rose water flavouring and the whipped cream. Pour 1/3 over the biscuit and set the rest aside.

Strawberry mousse
120g strawberries
20g sugar
90g liquid cream
3g gelatine

Heat the mixed strawberries with the sugar. Add the gelatine. Set aside. Whip the cream. Add the strawberry coulis. Pour over the rose mousse (85g) and set aside.

Assembly

Proceed quickly with the rest of the assembly otherwise the mousse will start to set. Place in the freezer overnight or for at least 6 hours.

Rose water jelly
Water
Rose petals
2g gelatine
20g caster sugar
Pink colouring
A few drops of rose water flavouring

Infuse the rose petals with the water and sugar. Remove the petals, return to the heat and add the gelatine, a few drops of rosewater flavouring and the pink colouring.

Leave to cool slightly and pour over the frozen cake. Place in the fridge. Defrost for at least 6 hours if serving whole.