On with today's blog - having consumed endless amounts of delicious sweets and desserts over the last few weeks I have been inspired! The latest invention in our kitchen is this gorgeous chocolate, pistachio, cardamom and rose flavoured mousse cake which makes a stunning dessert, perfect for impressive dinner parties and is relatively really easy to make! For this recipe we're using a chocolate sponge which can be easily made or purchased with or without eggs but for a variation packed with more pistachio flavour, try making a pistachio sponge or joconde and using that instead.
Ingredients:
100g Shelled Pistachio Nuts
1 x 9" Square Chocolate Sponge Cake
600ml Double Cream
150g Caster Sugar
1/2 tsp Ground Cardamom
60ml Rose Water
You will need 6 x 2.5" Mousse Rings or Dariole Moulds
Method:
- Place the pistachio nuts in a frying pan and dry roast over a medium heat, tossing occasionally until green and fragrant (about 5 minutes)
- Leave aside until cool and then grind into a fine powder
- Carefully slice the chocolate sponge cake into 4 thin layers
- Cut 2 of the layers into 18 circles the same size as your moulds
- Cut the remaining 2 layers into 3" x 8" strips
- Press 6 of the sponge discs into the bottoms of the moulds and line the sides of each mould with the strips of sponge, trim to fit perfectly
- Sprinkle about half of the rose water over the sponge in the moulds
- Whisk the sugar and cream together until just past the soft peak consistency
- fold in the pistachio powder and cardamom
- Set aside 6 heaped tablespoons of the cream mixture
- Divide half of the remaining mixture between the sponge lined moulds and tap to level
- Place another disc of sponge on top of the cream in the mould and drizzle with half of the remaining rose water
- Divide the rest of the cream between the moulds, level and top with the last discs of sponge and drizzle with the rose water
- Refrigerate for at least 2 hours
- To demould - run a palette knife around each cake and carefully remove from the mould
- Use dessert spoons to make 6 'quenelles' of the reserved cream and place on top of each dessert (or just decoratively arrange the cream on top!)
- Garnish with rose petals and pistachio nuts and serve chilled.
- Pictures to follow soon - the layers look amazing when cut into! :)
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