CHOCOLATE ROSE MOUSSE CAKE

Preparation Method :

• Add Gelatin to hot water and leave it in a bowl for it to get dissolved.
• Add pink roses along with butter cream and rose essence to a food processor and get a paste out of it.
• In a food processor, pulse the cookies until finely powdered.
• Transfer to a bowl and add the melted butter and mix well. Pour the mixture to a spring foam pan, press the crumbs firmly and evenly as it's the bottom of the cake and refrigerate the pan.
• Using a stand mixer or hand mixer, beat the egg yolks for 2 - 3 minutes and gradually add sugar and beat until the sugar is dissolved and also the mixture becomes light creamy yellow.
• In a bowl heat milk and when it comes to a boil switch it off and gradually add the egg and sugar mixture and stir continuously while adding so the egg does not get cooked.
• After adding the entire mixture, switch on the fire and stir well. When it becomes a bit thick, remove from the heat and add the dissolved gelatin and mix well. Pour the mixture on the white chocolate and stir for the chocolate to melt.
• Beat heavy cream in a bowl till stiff peaks and add the rose paste. Combine this with the egg-chocolate mixture and mix everything well.
• Remove the spring foam pan from refrigerator and add the mixture on top.
• Refrigerate the pan for 3 -5 hours for the cake to set.
• Remove after five hours and add rose petals on top of the cake.