Ingredients

Crunchy Pistachio Base

• 150g white chocolate
• 75g pistachio paste (or make your own)
• 75g feuilletine

Pistachio Microwave Sponge

• 110g pistachio paste
• 110g caster sugar
• 180g egg white
• 30g sifted plain flour
• 2g salt

Assembly/Garnish

• 50g Caramelised white chocolate
• Rose petals (1 per serving)

Utensils/Equipment

• Microwave
• Thermometer
• Offset spatula
• Flat tray
• Baking paper / silicone mat
• 5-10 plastic cups
• Siphon Gun / Cream Whipper - this is used to aerate the sponge mixture before piping. If you do not have a siphon gun, you can make the sponge following this recipe: Pistachio Microwave Sponge Without Siphon.
• 3 cream chargers (N2O gas cartridges)
• Cooling rack (optional)
• 3cm circle cutter

Method

Crunchy Pistachio Base

1. Melt the white chocolate in the microwave, in small 15-second bursts, stirring between each burst, and being careful to not exceed 29°C.
2. Add the pistachio paste to the melted chocolate. Stir until the mixture reaches 26.5°C.
3. Add the feuilletine and carefully fold in until evenly mixed.
4. Spread the mixture 5mm thick onto a tray lined with baking paper (or silicone mat) using an offset spatula.
5. Allow the mixture to set in the fridge.

Microwave Sponge

1. Add all the ingredients together while cold into a tall vessel.
2. Mix with a stick blender until evenly combined.
3. Strain the mixture and pour into a siphon gun.
4. Fill the siphon gun with 3 cream chargers (N2O gas cartridge) and shake vigorously for 10 seconds.
5. Cut a few slits in the bottom of the plastic cups.
6. Fill the cups about 40-50% full.
7. Microwave for 40 seconds each, one cup at a time.
8. Allow the sponge to cool in the cup upside down on a cooling rack or off the edge of a table.
9. Once cool, carefully unmould the sponge by running a knife around the edge of the cup or by cutting the cup away.
10. Wrap exposed sponge in plastic wrap if not going to use right away.

Assembly

1. Cut small discs out of the crunchy pistachio base using a 3cm circle cutter.
2. Melt the caramelised white chocolate and pour into a piping bag.
3. Tear the sponges into small pieces (about 3cm each).
4. Cut a small hole at the tip of the piping bag (about 3mm) and pipe a small blob of caramelised white chocolate (about 1cm) on each crunchy base disc.
5. Gently place the sponge pieces on top of each base.
6. Pipe a tiny dot of caramelised white chocolate on each sponge piece.
7. Top each sponge piece with a rose petal.