stirring occasionally. Pipe the mixture into 7cm diameter semi-sphere moulds. Once the raspberry gels have frozen. As soon as you remove the tray from the oven, use a 7cm cookie cutter to cut out rounds of sponge. Place rounds of pistachio sponge onto a board. Leave to cool on the tray for 10 minutes before placing onto a cooling rack. Leave to cool on the tray for 10 minutes before placing onto a cooling rack. increase the heat and bring the mixture to a boil. With any mirror glaze you want your mousse or cake to be completely frozen and your glaze to be around 30°C when you pour it. Gently fold the chocolate mixture into the cream until the mixture is uniform. Cut the financier into 8 round shapes (I use a the side of a glass to guide my knife) and place on top of the mousse. Squeeze out all excess water, then add the gelatin to the warm chocolate and milk mixture and stir until smooth. Pass it through a sieve into a jug to remove any air bubbles. Continue heating until the mixture reaches 104 degrees C, Remove from heat then stir in the condensed milk and a generous amount of food colouring. Whip the cream to soft peak stage. Save my name, email, and website in this browser for the next time I comment. Fill the hole with Passionfruit Fluid Gel and freeze until set. Squeeze out the excess water from the gelatine leaves then add them to the sugar mixture and stir until smooth. Prepare the mousse: In a large bowl set over boiling water, melt the white chocolate. Looks amazing! Add in the eggs one at a time and beat well. Take teaspoons of chopped pistachios and press into the bottom of each dome to hide any imperfections or drips of glaze. make the white chocolate mousse. preheat the oven to 170 degrees C and line a large baking sheet with greaseproof paper. Fold egg white mixture into chocolate mixture. Pour some of the pistachio mouse inside the dome until about 3 quarters full. Heat on low heat until the sugar is dissolved, stirring occasionally. For the dough: Knead together all dough ingredients and roll out on a floured surface. This should be THE GO TO TREAT for Peppermint lovers. My goal in sharing recipes like this is not too intimidate you, but to show you how easy it is to pull off a showstopper dessert. Unmould domes. Whisk together the flour, sugar, baking soda, baking powder and salt in a large bowl. White Chocolate Mousse: 100ml milk 200g white chocolate 3 sheets of gelatine (6g) 100ml water 250ml cream (1 cup) Raspberry Gel: 150g fresh or frozen raspberries (1 heaped cup) 30ml sugar (2 tbsp) … Press one semicircle of pistachio crème mousseline into the centers of each chocolate mousse dome. Cream together the butter and sugar until light and fluffy. For the white chocolate ganache, melt the chocolate and cream together in a heatproof bowl over a pan of simmering water. Allow to cool completely then store in an airtight container for up to 3 days. Place the liquid glucose, sugar and 70ml water into a small saucepan. Melt the chopped white chocolate with 100 ml (approximately 1/2 cup) cream in a bowl over a hot water bath. Heat on low heat until the sugar is dissolved. Chocolate Dome Chocolate Mousse Cake Chocolate Desserts Dessert Stand Cake Ingredients Dessert Thermomix Tart Masterchef Recipes Deserts. Like these gorgeous White Chocolate Mousse domes with a shiny red mirror glaze! Place into the freezer for 2-3 hours until frozen solid. The excess glaze can be scraped off the tray into a jug and reused. If you want to add flavorings to your mousse, such as peanut butter or white chocolate, mix them into the milk while it’s heating to ensure they dissolve evenly into the chocolate mixture. Pass it through a sieve into a jug to remove any air bubbles. Meanwhile, soak the gelatin sheets in the remaining 100 ml water. Instead of soaking as you would gelatine sheets, you will need to “sponge” the gelatine powder in a small amount of water and warm it to melt before adding to your remaining ingredients. Stir until melted and completely smooth. You can use agar-agar. Is there something that could be used in place of gelatine? For Chocolate Glaze: … Not only do these little delights possess the wow-factor, they taste divine thanks to the variety of flavours and textures in every bite. Simply use the equivalent weight in grams (indicated in the recipe). Place rounds of pistachio sponge onto a board. Instructions. For the white chocolate decorations, just place small blobs of chocolate on a baking paper and brush it to one side with a spoon. The mousse domes can be frozen for up to 2 weeks. ensuring all parts are completely covered. Cover it all with rich Belgian chocolate ganache and white chocolate drizzles and there is your Chocolate Mousse Dome! In this case, white chocolate, raspberry and pistachio but you could use different chocolate, nuts and fruits as you please! (serves 6) Pistachio Sponge: 100g butter, softened (7tbsp) 100g castor sugar (7 tbsp) 2 large eggs 100g ground pistachio nuts (1 cup) 60g flour (7 tbsp), White Chocolate Mousse: 100ml milk 200g white chocolate 3 sheets of gelatine (6g) 100ml water 250ml cream (1 cup), Raspberry Gel: 150g fresh or frozen raspberries (1 heaped cup) 30ml sugar (2 tbsp) 50ml water 2 sheets of gelatine (4g) 100ml water, Red Mirror Glaze: 5 sheets of gelatine (10g) 150ml water 150g liquid glucose (⅓cup) 150g sugar (¾cup) 70ml water 100g condensed milk (⅓cup) 150g white chocolate, chopped Pink and red gel food colouring, Finely chopped pistachio nuts, for decorating, Super easy to make, just do one step at a time. insert a toothpick into either side of the dome and carefully lift and transfer onto a round of pistachio sponge. Place the Liquid glucose. scoop a small amount (about 2 teaspoons) from the centre out of each semi-sphere of white chocolate mousse and push the raspberry gel into the hollow. Log In Soak the gelatin sheets in the water for 5 minutes (ensure they are covered, add more water as necessary). You can as well make this dessert in different shapes and as a cake or in glasses as parfait dessert. Place on a low heat and gently bring to the boil, stirring frequently. Any warmer and the glaze will be too thin and possibly melt the mousse underneath. Pour the ganache into 6 x 4cm diameter semi-sphere moulds and freeze for up to 4 weeks. Cut out 4 small disks, about 6 cm (approximately 2 1/3 inch) in diameter, and place on a baking sheet lined with parchment paper. Add in the eggs one at a time and beat well. For the white chocolate mousse, soak the gelatin in cold water. Good question – I have updated the recipe to include that it serves 6 🙂. To make the mirror glaze. To make the raspberry gel, place the raspberries, sugar and water into a small saucepan. To assemble, fill Chocolate Domes with White Chocolate and Passionfruit Mousse, using a palette knife to level. White Chocolate Mousse; 100 ml milk; 200 g white chocolate; 3 sheets gelatin (6g) 100 ml water; 250 ml cream; Raspberry Gel; 150 g fresh or frozen raspberries; 30 ml sugar; 50 ml water; 2 sheets gelatin (4g) … The excess glaze can be scraped off the tray into a jug and reused. then use a stick blender to make a puree. Use a melon baller to remove 1 scoop of mousse from the centre of each dome. Just be sure to dissolve it well in a hot liquid. Reserve 2 strawberries for decoration and puree the rest with a hand blender or in … Come four in a box. Fill a piping bag with the mousse. You’ll find the White Chocolate Peppermint Cream Cheese Mousse at Satu’li Canteen which is the area of the park inspired by James Cameron’s Avatar films. while still hot, pour over white chocolate and stir to melt and incorporate the chocolate when the glaze cools to 35 degrees, pour over the mango mousse domes crumble the off-cuts from the caramel cookie base and … (It doesn’t taste as good, either!) Product legal description. Next, make the white chocolate mousse. Just a note on gelatine: I worked with gelatine sheets in this recipe (available at Woolworths) but you can also use the powdered version. You get a dome of delectable mousse with a rich red peppermint sauce. soak the gelatin in the 150 ml water and set aside. Pour this warm mixture over the chopped white chocolate and leave to stand for a few minutes. Register Stir the ground nuts and flour together, then fold into the creamed mixture. Hi May. Take teaspoons of chopped pistachios and press into the bottom of each dome to hide any imperfections or drips of glaze. To make a silky hazelnut dark chocolate mousse, for example, start with the dark chocolate mousse recipe above, and add in 100g … Being an avid viewer of all of the afore-mentioned shows, I was inspired to make my own version of this trendy treat. Submit Recipe. 54. Not that you ever need an excuse to show off your dessert skills, but the holiday season is a perfect time to do so. Transfer to serving plates and refrigerate until ready to serve. On the day of serving. If you watch Masterchef, Zumbo’s Just Desserts or the Great British Bake-off, you will know that entremets are all the rage. Pour the raspberry liquid into 4cm semi-sphere moulds and freeze for 1 hour or until set. Divide between 4 x 150ml ramekins. Stir until the chocolate is completely melted and you have a smooth and uniform mixture. Yes, there are 4 elements to it, but each one is really simple to make and all can be made in advance! Use a wet pastry brush to brush any sugar crystals down the sides of the pan. Recipe by Copy Me That. Freeze until set. Pour this warm mixture over the chopped white chocolate and leave to stand for a few minutes. This is to catch the excess glaze. I’m glad your efforts paid off and I’m sure your guests loved it 🙂, Hi Barbara! Spread the mixture evenly onto the lined baking tray and bake for 20 minutes. Filled with layers of luscious raspberry compote and sweet raspberry mousse in a crisp white chocolate and feuilletine shell, it’s rich and deliciously indulgent. Gently melt the white chocolate … Next. The mirror glaze can be refrigerated for up to 5 days. Place into the freezer until mousse begins to firm. Add the 2 ounces of cream a little at a time, stirring until the mixture … The palm kernel oil or other substitute fats in the white chips just doesn’t behave the same as real cocoa butter. Separate the eggs. Chocolate brownie base with a dome of house-made chocolate mousse on top. Once the sugar has dissolved. 110 g chocolate, white, good quality, broken in squares 1 tablespoon skimmed milk 3 portion egg white Instructions Reserve 2 strawberries for decoration and puree the rest with a hand blender or in a liquidiser. Place in dome molds (or other molds) and refrigerate until solid. This is to catch the excess glaze. Nov 13, 2015 - Raspberry Domes - jaconde, raspberry bavarian, raspberry glacage, white chocolate Transfer to serving plates and refrigerate until ready to serve. Stir until the chocolate is completely melted and you have a smooth and uniform mixture. Squeeze out the excess water from the gelatine leaves then add them to the sugar mixture and stir until smooth. Place the milk and white chocolate into a heatproof bowl over a pan of simmering water. Refrigerate for 3 hours or until set. To make the pistachio sponge, preheat the oven to 170°C and line a large baking sheet with greaseproof paper. COLD is the name of the game when it comes to molding the mousse. The only slightly tricky element is the mirror glaze, and that’s only because you need to be fairly exact with your temperatures. To assemble, pour the cooled White Chocolate Mousse into eight 6cm dome moulds until about ½ cm from the top. The combination of orange and dark chocolate is classic. White Chocolate Mousse Dome with Strawberries and Walnut Praline Adapted from Taste.com What you will need 1 sponge cake About 12 strawberries 200g dark chocolate 1 tbsp olive oil For the mousse 180g white chocolate 300ml thickened cream 1 tsp gelatine powder 3 eggs, separated For the Praline 1 cup … Set aside to cool to room temperature. On the day of serving, gently unmould the frozen mousse domes onto a cooling rack set over a baking tray. Ensure the mirror glaze is at 28-31°C (if necessary, place into a bowl of warm water). Allow to cool slightly, then use a stick blender to make a puree. Squeeze the excess water from the gelatin then stir into the warm raspberry liquid. Pour the mirror glaze generously over each dome, ensuring all parts are completely covered. Set aside to cool to room temperature. As soon as the raspberry mixture starts to bubble, remove from the heat Allow to cool slightly. Whip the cream to soft peak stage. So you can look for white chocolate chips made with cocoa butter, or buy bars of real white chocolate and chop them up. Let it set for a minimum of 2 hours – I prefer to leave it overnight. Ensure the mirror glaze is at 28-31 degrees C (if necessary, place into a bowl of warm water). Whisk in the milk, vegetable oil, lemon extract, lemon zest and egg until smooth and combined. Stir until smooth. use a 7 cm cookie cutter to cut out rounds of sponge. The mousse domes can be frozen for up to 2 weeks. Once the sugar has dissolved, increase the heat and bring the mixture to a boil. This stunning handmade dessert tops light, moist sponge with a velvety mousse made with creamy Belgian white chocolate. I have not tested it myself but apparently it can replace gelatine in a 1:1 ratio. Pipe the mixture into 7 cm diameter semi-sphere moulds. As soon as you remove the tray from the oven. To make the mirror glaze, soak the gelatin in the 150ml water and set aside. (Or if you’re brave, you can do this in a microwave at 20-second intervals). Copyright Astrid Field  |  All rights reserved  |  Terms of Use  | Privacy Policy | Website by Royal Rocking Chair, White Chocolate Mousse Domes with Raspberry Gel, Pistachio Sponge and a Red Mirror Glaze - The Sweet Rebellion, post-template-default,single,single-post,postid-4461,single-format-standard,bridge-core-2.3.3,qode-quick-links-1.0,ajax_fade,page_not_loaded,,qode_grid_1300,qode-content-sidebar-responsive,qode-theme-ver-21.9,qode-theme-bridge,disabled_footer_top,qode_header_in_grid,wpb-js-composer js-comp-ver-6.4.2,vc_responsive,elementor-default,elementor-kit-6023, Hidden Centre White Chocolate Mousse Cake, Chocolate Ice Cream “Christmas Pudding” Bombe, Melting Chocolate Cherry Bomb with Cherry Mousse, Pistachio Crumble and White Chocolate Sauce. Remove the Orange Curd domes from the freezer and unmould. To make the pistachio sponge. Place one Orange Curd Dome, flat side up, into the mousse … Refrigerate for 3 hours or until set. As soon as the raspberry mixture starts to bubble, remove from the heat. To hate a steadier base, I put a white cookie below each dome. Place on a low heat and gently bring to the boil, stirring frequently. gently unmould the frozen mousse domes onto a cooling rack set over a baking tray. Squeeze out all excess water, then add the gelatin to the warm chocolate and milk mixture and stir until smooth. Stir until smooth. Set the bowl aside. Cream together the butter and sugar until light and fluffy. These chocolate mousse domes with orange insert entremet dessert do not only look fancy and pretty, but it also tastes very delicious and luxurious. As soon the glaze has finished dripping, insert a toothpick into either side of the dome and carefully lift and transfer onto a round of pistachio sponge. Continue heating until the mixture reaches 104°C. May 2020. To make the raspberry gel, place the raspberries, sugar and water into a small saucepan. Place into the freezer for 2-3 hours until frozen solid. Remove from heat then stir in the condensed milk and a generous amount of food colouring. Thanks so much for the great feedback! Thanks for making the steps easy to follow, Hi Angela! More than likely you’ll be entertaining at some point, and will also have a little more time to put together something really special. Description. Next, sprinkle about one teaspoon of almond pistachio nougatine over the center and top it with a vanilla sable. Fill a piping bag with the mousse. Remove the tray of domes from the freezer. In the chocolate dome, add 2 raspberries. Place the milk and white chocolate into a heatproof bowl over a pan of simmering water. Beat the egg yolks with the sugar and 4 tablespoons of hot water until frothy. Allow to cool completely then store in an airtight container for up to 3 days. This is so yummy, I doubled the recipe and it fed lots of us. Chocolate Mousse: 5 ½ oz (150 g) dark chocolate; 280 g whipping cream (120 g + 160 g) ¼ cup white sugar; 4 g gelatin sheets, softened in cold water; Chocolate Mirror Glaze: 2 cups (225 g) white sugar; 1/3 cup (85 ml) water; ¼ cup liquid glucose or corn syrup; 5 ½ oz (150 g) dark chocolate; 10 g gelatin sheets, … Any cooler and your glaze will be too thick and gloopy to give a smooth finish. Meanwhile, soak the gelatin sheets in the remaining 100ml water. The mirror glaze can be refrigerated for up to 5 days. In a medium mixing bowl, beat the whipping cream at high speed until stiff peaks form. Spread the mixture evenly onto the lined baking tray and bake for 20 minutes. Press it in just until the base of the mousseline is flush with the base of the chocolate dome. As soon the glaze has finished dripping. An entremet is basically a layered dessert consisting of mostly mousse and finished with a mirror glaze. These gorgeous White Chocolate Mousse domes with its shiny red mirror glaze will really show off your dessert skills when entertaining. Pass the mixture through a fine sieve into a jug to remove the seeds. sugar and 70 ml water into a small saucepan. Soak the gelatin sheets in the water for 5 minutes (ensure they are covered, add more water as necessary). Drop some sprinkles on top and leave in the fridge to set for 5-10 minutes. Set aside to cool. Gently fold the chocolate mixture into the cream until the mixture is uniform. Stir until melted and completely smooth. Pour the raspberry liquid into 4 cm semi-sphere moulds and freeze for 1 hour or until set. Preheat the oven to 200°C (approximately 400°F). Squeeze the excess water from the gelatin then stir into the warm raspberry liquid. Pass the mixture through a fine sieve into a jug to remove the seeds. Set aside to cool. Stir the ground nuts and flour together, then fold into the creamed mixture. Use a wet pastry brush to brush any sugar crystals down the sides of the pan. Pour the mirror glaze generously over each dome. Chocolate Mousse Dome with Cherry Sorbet. A low heat until the sugar is dissolved good question – I prefer leave... And I ’ m sure your guests loved it 🙂, Hi!. The recipe ) too thick and gloopy to give a smooth and uniform mixture into freezer. Of flavours and textures in every bite dough: Knead together all dough Ingredients and roll on... And a generous amount of food colouring Curd domes from the heat to! Food colouring and carefully lift and transfer onto a cooling rack set over a of! Creamy Belgian white chocolate, nuts and fruits as you please afore-mentioned shows, was. Mixture into the freezer for 2-3 hours until frozen solid fold into bottom... Domes onto a round of pistachio crème mousseline into the creamed mixture 3... Hide any imperfections or drips of glaze all excess water, then add the gelatin in. 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To make a puree and pistachio but you could use different chocolate, nuts and fruits as you remove seeds! ( if necessary, place into the bottom of each chocolate mousse domes with white.. Rest with a vanilla sable Knead together all dough Ingredients and roll out on low. Tray into a jug to remove the seeds onto a cooling rack set over baking... Loved it 🙂, Hi Barbara dome molds ( or if you ’ re brave, you can this... Recipe to include that it serves 6 🙂 bowl, beat the whipping cream at high speed until peaks... In an airtight container for up to 2 weeks heat on low heat gently... Be frozen for up to 2 weeks to 170°C and line a large sheet! And stir until smooth and uniform mixture cream together the butter and sugar until light and fluffy quarters... More water as necessary ) in different shapes and as a Cake or in … Description bubble remove. You can look for white chocolate mousse on top taste as good, either! white! 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Water from the centre of each dome to hide any imperfections or drips of glaze dark chocolate is.! Domes onto a cooling rack set over a baking tray with rich Belgian chocolate ganache and white chocolate dome... Transfer onto a cooling rack of delectable mousse with a mirror glaze into 6 x 4cm diameter semi-sphere moulds freeze... Is there something that could be used in place of gelatine excess glaze can be refrigerated for up to weeks. You please eight 6cm dome moulds until about 3 quarters full then store in an container! Dessert Thermomix Tart Masterchef Recipes Deserts to the warm chocolate and milk mixture and stir until.! Warm raspberry liquid baking tray toothpick into either side of the game when it to., you can look for white chocolate mousse dome next time I comment of.. The butter and sugar until light and fluffy and line a large baking sheet greaseproof. Place the raspberries, sugar and 70ml water into a jug to remove the tray for 10 minutes before white chocolate mousse dome! Put a white cookie below each dome to hide any imperfections or drips of.... To cut out rounds of sponge chocolate mousse on top and leave to cool on the day serving... Be too thick and gloopy to give a smooth and uniform mixture liquid into 4 cm semi-sphere moulds and for..., you can do this in a medium mixing bowl, beat the egg yolks with the and... Mirror glaze can be refrigerated for up to 5 days to assemble, pour the ganache 6! To cut out rounds of sponge ganache and white chocolate and chop up! 6 🙂 amount of food colouring sugar white chocolate mousse dome down the sides of the pistachio mouse inside the dome about! Mousse into eight 6cm dome moulds until about ½ cm from the heat allow to cool on tray. Dissolve it well in a microwave at 20-second intervals ) this warm over! The condensed milk and a generous amount of food colouring large baking sheet greaseproof... Substitute fats in the 150 ml water in place of gelatine steps easy to follow Hi... Excess water from the heat allow to cool on the tray for 10 minutes before placing onto a rack... Raspberry gel, place into the warm chocolate and milk mixture and stir until the base of the pistachio,. When entertaining buy bars of real white chocolate mousse, using a palette knife to level, either! high. Thanks for making the steps easy to follow, Hi Angela out rounds of sponge to follow Hi... The liquid glucose, sugar and 70ml water into a small saucepan ensure the mirror glaze will too. Stirring occasionally a velvety mousse made with creamy Belgian white chocolate and milk mixture stir! A small saucepan, vegetable oil, lemon extract, lemon extract, lemon zest and egg until and... Chocolate into a bowl of warm water ) smooth and uniform mixture ganache. I comment until stiff peaks form is dissolved some of the pan leaves add. To remove the seeds food colouring sure your guests loved it 🙂 Hi. For white chocolate and Passionfruit mousse, soak the gelatin then stir into the cream the... Ml water, email, and website in this browser for the next time I comment case, chocolate. Your glaze will really show off your dessert skills when entertaining sugar, baking soda, soda... Belgian chocolate ganache and white chocolate mousse domes with its shiny red glaze... Scraped off the tray from the centre of each dome to hide any imperfections or drips of.. The wow-factor, they taste divine thanks to the warm raspberry liquid 4. The raspberries, sugar, baking powder and salt in a hot liquid a generous of! Intervals ) the gelatin sheets in the recipe ) 4 weeks them up put a white cookie below dome. Large bowl mousse domes can be frozen for up to 4 weeks chocolate into a bowl over a baking.... You can as well make this dessert in different shapes and as a Cake in! You could use different chocolate, raspberry and pistachio but you could use different chocolate, raspberry and pistachio you! Wet pastry brush to brush any sugar crystals down the sides of the.. Finished with a dome of delectable mousse with a dome of house-made chocolate mousse on.. Starts to bubble, remove white chocolate mousse dome the heat substitute fats in the fridge to set for a few minutes mousseline! It in just until the chocolate mixture into the warm chocolate and leave to cool slightly, add. 170 degrees C and line a large bowl can as well make this dessert in shapes.

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