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 powder35g icing sugar25g egg7g flour2 egg whites7g melted butterPink colouring
Rose mousse90g cream90g white chocolate4g gelatine130g liquid cream25g rose petalsA few drops of rose water flavouring
Strawberry mousse120g strawberries20g sugar90g liquid cream3g gelatine
Rose water jellyWaterRose petals2g gelatine20g caster sugarPink colouringA few drops of rose water flavouring
Crystallised rose petalsRose petals1 egg whitePowdered sugar
The recipe
Crystallised rose petalsRose petals1 egg whitePowdered 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 biscuit35g almond powder35g icing sugar25g egg7g flour2 egg whites7g melted butterPink colouring
Mix the ingredients together in the order shown. Bake in a 170°C oven. Cut into 12x12cm squares.
Rose mousse90g cream90g white chocolate4g gelatine130g liquid cream25g rose petalsA 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 mousse120g strawberries20g sugar90g liquid cream3g 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 jellyWaterRose petals2g gelatine20g caster sugarPink colouringA 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.
