Once in a while my kitchen needs to be reorganized. As I was sorting out chocolate and sugars and boxes of flour I stumbled upon my box of spices that I brought from Tunis. How could I forget about it? Back then I was so anxious to use the rose buds and somehow I left them in a box for so long. But now that they were found they had to be used to brighten up these snowy spring days. Just smelling them brought back memories of the hot and spiced air of Tunis. Oh, these memories are so dear to me, so sweet and warm.
And if it is about Tunis, about Arabian taste memories, the roses would pair perfectly with pistachios. There is also matcha in the genoise, but it serves only aesthetic purposes :).
For the stripped genoise
(29*38 cm pan)
120 g ground almonds
82 g powdered sugar
30 g flour
3 egg whites
41 g granulated sugar
22 g melted and cooled butter
3 g matcha powder
Preheat the oven at 185 degrees Celsius. Butter the pan and line with parchment paper.
Mix the first 4 ingredients and beat them for 5-8 minutes until they thick and form a ribbon.
Beat the whites to soft peaks, add the sugar and beat them to stiff peaks. Fold 1/3 of whites into the above mixture. Add the butter and the rest of the whites. Work carefully to incorporate the 2 mixtures without deflating them.
Divide the mixture in 2 and add the matcha to one of them. Pipe alternative strips of batter onto the pan.
Bake for 10-12 minutes, or until the cake springs back when pressed.
For the rose bud mousse
I used half of the mousse to make the pistachio mousse on top of the minicakes
3 egg yolks
4 g gelatin+ 2 Tbsp water
50 ml cold water
100 g sugar
rose buds (about 12-15)
1/2 vanilla bean
250 ml whipped cream
80 g pistachio puree (for the pistachio mousse)
Place the water, sugar, rose buds and vanilla bean in a pan, cover it and bring to boil over medium high heat. When it boils, uncover it, lower the heat and let it cook to 238 F. In the meantime soften the gelatin in some water and whisk the yolks. Place the softened gelatin on a water bath or in the microwave and melt it.
Once the sugar syrup reaches 238 F, remove the bean and the buds (you can scrape the bean later into the mousse), and slowly pour the syrup over the yolks while mixing. Next, pour the gelatin over the yolks and continue mixing until the mixture increases in volume, thickens and cools.
Add the whipped cream and carefully fold it into the yolks.
Divide in half and add the pistachio puree to one.
For the syrup
100 ml water
the rose buds that boiled with the sugar+extra rose buds
sugar to taste
1-2 tsp rose water
Bring water and sugar to a boil. Remove from heat, add the rose buds, cover and let steep for 10 minutes. Add the rose water and more sugar if needed.
I used a silicone muffin pan.
Cut strips of genoise to fit the inside of your molds (both in height and length). Also, cut pieces of genoise for the bottoms. Brush them with syrup and fit in the molds. When all molds are filled, pipe the rose bud mousse. I also placed fresh strawberry slices into the mousse. Place in the fridge and allow the mousse to set.
Remove the minicakes from the molds. Pipe pistachio mousse on top. You can also sprinkle some crushed pistachios over the mousse.