Desserts Recipes - Rose Mousse Gateau Recipe

Ingredients

Serves 16   

For the sponge:

• Butter fro greasing

• 5 eggs, separated

• 150g/5oz caster sugar

• 75g/3oz ground almonds

• 25g/1oz plain flour

• 1 tablespoon lemon juice

For the mousse:

• 4 tablespoons rosewater

• 2 tablespoons water

• 3 teaspoons powdered gelatin

• 600ml/1pt double cream

• 500g/1 lb 2oz fresh custard

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Method:

1. Preheat the oven 180°C/350°F/Gas mark 4. Grease a 25cm/10in loose bottomed cake tin and line with baking parchment.

2. To make the sponge, whisk together the egg yolks and sugar in a bowl until pale and thickened. Gently fold in the almonds, flour and lemon juice.

3. Whisk the egg whites in a separate bowl until just peaking. Gently fold a spoonful into the egg yolk mixture, then fold in the remainder.

4. Turn into the prepared tin and bake for 20 minutes until well risen and just firm. Leave to cool in the tin for 5 minutes, then turn out on to a wire rack and cool completely.

5. Wash the tin and reline the base and sides with baking parchment. Carefully halve the sponge horizontally and place the bottom half back in the tin.

6. To make the mousse, place the rosewater in a heatproof bowl with the water. Sprinkle the gelatin over and set aside for 5 minutes. Set the bowl of gelatin over a pan of simmering water and stir until dissolved.

7. Whip the cream until it just holds its shape. Fold the cream and the custard together. Gradually pour the gelatin into the mixture, stirring well all the time.

8. Carefully pour over the sponge in the tin, then level and place the other half of the sponge on top. Chill for several hours, until the mousse has set.