Candied Rose- infused Truffle

Candied Rose- infused Truffle

Ingredients

For the sponge

• 5 whole eggs                 

• 125 g castor sugar                      

• 125 g refined flour                      

• 1 vanilla pod                  

• 5 g baking powder                      

• 50 g candied rose petals                           

For the filling

• 125 g cooking cream                  

• 250 g white chocolate               

• 50 g rose syrup                            

• 100 g candied rose petals

For simple syrup

• 200 ml water                 

• 50 g castor sugar                         

• 50 ml rose water                         

For garnish

• 20 g white chocolate                  

Method

For the sponge

Whip whole egg with sugar till peak stage.

Sieve baking powder with refined flour, add vanilla pod and candied rose petals.

Fold in sieved flour into the egg batter.

Pour the prepared batter into a greased baking pan.          

Bake at 180° C for 12 minutes.                    For the filling                                   

Boil cooking cream.                       

Add melted white chocolate and whisk to a smooth batter.            

Infuse the batter with rose syrup and candied rose petals.

For simple syrup

Add sugar and water to a small saucepan over medium heat, stir till sugar dissolves.

Assembly                                          

Trim the prepared sponge. Moisten with simple syrup. Layer the sponge with prepared filling. Repeat the process. Chill the layers for 20 minutes. Cut into desired shapes, garnish with white chocolate and serve cold.