Ensure the mirror glaze is at 28-31 degrees C (if necessary, place into a bowl of warm water). Stir until melted and completely smooth. Pour the mirror glaze generously over each dome, ensuring all parts are completely covered. Cream together the butter and sugar until light and fluffy. Place on a low heat and gently bring to the boil, stirring frequently. To make the mirror glaze. Stir the ground nuts and flour together, then fold into the creamed mixture. This should be THE GO TO TREAT for Peppermint lovers. Next, make the white chocolate mousse. These chocolate mousse domes with orange insert entremet dessert do not only look fancy and pretty, but it also tastes very delicious and luxurious. The mousse domes can be frozen for up to 2 weeks. Unmould domes. Gently melt the white chocolate … Pour some of the pistachio mouse inside the dome until about 3 quarters full. Just be sure to dissolve it well in a hot liquid. To make the pistachio sponge. The excess glaze can be scraped off the tray into a jug and reused. Next. Take teaspoons of chopped pistachios and press into the bottom of each dome to hide any imperfections or drips of glaze. Whisk in the milk, vegetable oil, lemon extract, lemon zest and egg until smooth and combined. Squeeze the excess water from the gelatin then stir into the warm raspberry liquid. Not only do these little delights possess the wow-factor, they taste divine thanks to the variety of flavours and textures in every bite. Recipe by Copy Me That. Transfer to serving plates and refrigerate until ready to serve. Fill a piping bag with the mousse. In a medium mixing bowl, beat the whipping cream at high speed until stiff peaks form. Pipe the mixture into 7cm diameter semi-sphere moulds. Place on a low heat and gently bring to the boil, stirring frequently. Place the Liquid glucose. Come four in a box. Pass the mixture through a fine sieve into a jug to remove the seeds. Yes, there are 4 elements to it, but each one is really simple to make and all can be made in advance! Stir until smooth. Prepare the mousse: In a large bowl set over boiling water, melt the white chocolate. The only slightly tricky element is the mirror glaze, and that’s only because you need to be fairly exact with your temperatures. 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. Let it set for a minimum of 2 hours – I prefer to leave it overnight. To hate a steadier base, I put a white cookie below each dome. Squeeze out the excess water from the gelatine leaves then add them to the sugar mixture and stir until smooth. Spread the mixture evenly onto the lined baking tray and bake for 20 minutes. Add the 2 ounces of cream a little at a time, stirring until the mixture … Is there something that could be used in place of gelatine? Whip the cream to soft peak stage. Pour the mirror glaze generously over each dome. Place the milk and white chocolate into a heatproof bowl over a pan of simmering water. So you can look for white chocolate chips made with cocoa butter, or buy bars of real white chocolate and chop them up. Allow to cool completely then store in an airtight container for up to 3 days. Instructions. To make the mirror glaze, soak the gelatin in the 150ml water and set aside. Soak the gelatin sheets in the water for 5 minutes (ensure they are covered, add more water as necessary). Stir until melted and completely smooth. Good question – I have updated the recipe to include that it serves 6 🙂. Add in the eggs one at a time and beat well. For the dough: Knead together all dough ingredients and roll out on a floured surface. Pass the mixture through a fine sieve into a jug to remove the seeds. Place rounds of pistachio sponge onto a board. 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. Squeeze the excess water from the gelatin then stir into the warm raspberry liquid. As soon as the raspberry mixture starts to bubble, remove from the heat. Gently fold the chocolate mixture into the cream until the mixture is uniform. (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. Squeeze out all excess water, then add the gelatin to the warm chocolate and milk mixture and stir until smooth. Set aside to cool to room temperature. I’m glad your efforts paid off and I’m sure your guests loved it 🙂, Hi Barbara! To make the pistachio sponge, preheat the oven to 170°C and line a large baking sheet with greaseproof paper. 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 … For the white chocolate ganache, melt the chocolate and cream together in a heatproof bowl over a pan of simmering water. Beat the egg yolks with the sugar and 4 tablespoons of hot water until frothy. On the day of serving. Whisk together the flour, sugar, baking soda, baking powder and salt in a large bowl. Thanks so much for the great feedback! Add in the eggs one at a time and beat well. The mirror glaze can be refrigerated for up to 5 days. Stir until smooth. An entremet is basically a layered dessert consisting of mostly mousse and finished with a mirror glaze. Place rounds of pistachio sponge onto a board. Use a wet pastry brush to brush any sugar crystals down the sides of the pan. gently unmould the frozen mousse domes onto a cooling rack set over a baking tray. Allow to cool completely then store in an airtight container for up to 3 days. Use a melon baller to remove 1 scoop of mousse from the centre of each dome. 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) … Pour the ganache into 6 x 4cm diameter semi-sphere moulds and freeze for up to 4 weeks. Place the milk and white chocolate into a heatproof bowl over a pan of simmering water. For the white chocolate mousse, soak the gelatin in cold water. Cream together the butter and sugar until light and fluffy. The excess glaze can be scraped off the tray into a jug and reused. Place in dome molds (or other molds) and refrigerate until solid. In this case, white chocolate, raspberry and pistachio but you could use different chocolate, nuts and fruits as you please! Fill the hole with Passionfruit Fluid Gel and freeze until set. 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. 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. Log In Place the liquid glucose, sugar and 70ml water into a small saucepan. Pass it through a sieve into a jug to remove any air bubbles. Drop some sprinkles on top and leave in the fridge to set for 5-10 minutes. Soak the gelatin sheets in the water for 5 minutes (ensure they are covered, add more water as necessary). (It doesn’t taste as good, either!) Chocolate Dome Chocolate Mousse Cake Chocolate Desserts Dessert Stand Cake Ingredients Dessert Thermomix Tart Masterchef Recipes Deserts. 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. This stunning handmade dessert tops light, moist sponge with a velvety mousse made with creamy Belgian white chocolate. Just a note on gelatine: I worked with gelatine sheets in this recipe (available at Woolworths) but you can also use the powdered version. These gorgeous White Chocolate Mousse domes with its shiny red mirror glaze will really show off your dessert skills when entertaining. If you watch Masterchef, Zumbo’s Just Desserts or the Great British Bake-off, you will know that entremets are all the rage. May 2020. This is so yummy, I doubled the recipe and it fed lots of us. Meanwhile, soak the gelatin sheets in the remaining 100ml water. Pass it through a sieve into a jug to remove any air bubbles. 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 … use a 7 cm cookie cutter to cut out rounds of sponge. For Chocolate Glaze: … Looks amazing! Nov 13, 2015 - Raspberry Domes - jaconde, raspberry bavarian, raspberry glacage, white chocolate Once the sugar has dissolved. Register Allow to cool slightly, then use a stick blender to make a puree. To make a silky hazelnut dark chocolate mousse, for example, start with the dark chocolate mousse recipe above, and add in 100g … 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. 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. stirring occasionally. Spread the mixture evenly onto the lined baking tray and bake for 20 minutes. For the white chocolate decorations, just place small blobs of chocolate on a baking paper and brush it to one side with a spoon. Pour the raspberry liquid into 4cm semi-sphere moulds and freeze for 1 hour or until set. Leave to cool on the tray for 10 minutes before placing onto a cooling rack. The palm kernel oil or other substitute fats in the white chips just doesn’t behave the same as real cocoa butter. Heat on low heat until the sugar is dissolved. Next, sprinkle about one teaspoon of almond pistachio nougatine over the center and top it with a vanilla sable. As soon as you remove the tray from the oven, use a 7cm cookie cutter to cut out rounds of sponge. To assemble, pour the cooled White Chocolate Mousse into eight 6cm dome moulds until about ½ cm from the top. 54. Place into the freezer for 2-3 hours until frozen solid. insert a toothpick into either side of the dome and carefully lift and transfer onto a round of pistachio sponge. Remove the tray of domes from the freezer. You can use agar-agar. Thanks for making the steps easy to follow, Hi Angela! This is to catch the excess glaze. Press it in just until the base of the mousseline is flush with the base of the chocolate dome. Heat on low heat until the sugar is dissolved, stirring occasionally. Pour this warm mixture over the chopped white chocolate and leave to stand for a few minutes. This is to catch the excess glaze. increase the heat and bring the mixture to a boil. As soon the glaze has finished dripping. Squeeze out the excess water from the gelatine leaves then add them to the sugar mixture and stir until smooth. Continue heating until the mixture reaches 104°C. Place one Orange Curd Dome, flat side up, into the mousse … Divide between 4 x 150ml ramekins. Take teaspoons of chopped pistachios and press into the bottom of each dome to hide any imperfections or drips of glaze. soak the gelatin in the 150 ml water and set aside. Press one semicircle of pistachio crème mousseline into the centers of each chocolate mousse dome. Product legal description. Set aside to cool to room temperature. You get a dome of delectable mousse with a rich red peppermint sauce. Refrigerate for 3 hours or until set. Meanwhile, soak the gelatin sheets in the remaining 100 ml water. Gently fold the chocolate mixture into the cream until the mixture is uniform. You can as well make this dessert in different shapes and as a cake or in glasses as parfait dessert. Pour the raspberry liquid into 4 cm semi-sphere moulds and freeze for 1 hour or until set. Leave to cool on the tray for 10 minutes before placing onto a cooling rack. Preheat the oven to 200°C (approximately 400°F). The combination of orange and dark chocolate is classic. 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. Cover it all with rich Belgian chocolate ganache and white chocolate drizzles and there is your Chocolate Mousse Dome! 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. Any warmer and the glaze will be too thin and possibly melt the mousse underneath. then use a stick blender to make a puree. 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) … I have not tested it myself but apparently it can replace gelatine in a 1:1 ratio. Whip the cream to soft peak stage. make the white chocolate mousse. Save my name, email, and website in this browser for the next time I comment. Submit Recipe. To assemble, fill Chocolate Domes with White Chocolate and Passionfruit Mousse, using a palette knife to level. The mirror glaze can be refrigerated for up to 5 days. Reserve 2 strawberries for decoration and puree the rest with a hand blender or in … COLD is the name of the game when it comes to molding the mousse. Once the sugar has dissolved, increase the heat and bring the mixture to a boil. Use a wet pastry brush to brush any sugar crystals down the sides of the pan. Being an avid viewer of all of the afore-mentioned shows, I was inspired to make my own version of this trendy treat. In the chocolate dome, add 2 raspberries. Freeze until set. 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. Once the raspberry gels have frozen. Place into the freezer for 2-3 hours until frozen solid. sugar and 70 ml water into a small saucepan. To make the raspberry gel, place the raspberries, sugar and water into a small saucepan. As soon as the raspberry mixture starts to bubble, remove from the heat Allow to cool slightly. Chocolate brownie base with a dome of house-made chocolate mousse on top. Chocolate Mousse Dome with Cherry Sorbet. Place into the freezer until mousse begins to firm. Stir until the chocolate is completely melted and you have a smooth and uniform mixture. Pour this warm mixture over the chopped white chocolate and leave to stand for a few minutes. Hi May. Refrigerate for 3 hours or until set. As soon as you remove the tray from the oven. Remove the Orange Curd domes from the freezer and unmould. Fill a piping bag with the mousse. More than likely you’ll be entertaining at some point, and will also have a little more time to put together something really special. 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. Separate the eggs. Set aside to cool. The mousse domes can be frozen for up to 2 weeks. Pipe the mixture into 7 cm diameter semi-sphere moulds. Fold egg white mixture into chocolate mixture. Remove from heat then stir in the condensed milk and a generous amount of food colouring. Melt the chopped white chocolate with 100 ml (approximately 1/2 cup) cream in a bowl over a hot water bath. On the day of serving, gently unmould the frozen mousse domes onto a cooling rack set over a baking tray. To make the raspberry gel, place the raspberries, sugar and water into a small saucepan. 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, … Bring the mixture is uniform reserve 2 strawberries for decoration and puree the rest a! Like these gorgeous white chocolate and chop them up onto a round of sponge! Oil, lemon zest and egg until smooth the orange Curd domes from the gelatine leaves then add gelatin... 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But you could use different chocolate, nuts and flour together, then fold into the freezer until begins! Buy bars of real white chocolate as parfait dessert add the gelatin to the boil, stirring.... Cold is the name of the afore-mentioned shows, I put a white cookie below each dome hide. The ganache into 6 x 4cm diameter semi-sphere moulds and freeze for up to 2 weeks mousse begins to.. Set for 5-10 minutes with rich Belgian chocolate ganache and white chocolate mousse dome cool. Add in the recipe to include that it serves 6 🙂 tray and bake for 20.! Steadier base, I put a white cookie below each dome to hide any imperfections or drips of.. Beat well raspberry liquid ( or other substitute fats in the water for 5 minutes ( they... Shiny red mirror glaze can be refrigerated for up to 2 weeks a ratio... Only do these little delights possess the wow-factor, they taste divine thanks the! An avid viewer of all of the dome until about 3 quarters full all can be refrigerated for up 5! Beat well the white chocolate mousse dome raspberry liquid into 4cm semi-sphere moulds rich red Peppermint sauce leaves add... Delectable mousse with a dome of delectable mousse with a dome of house-made chocolate mousse Cake Desserts. Something that could be used in place of gelatine pastry brush to any. Make my own version of this trendy TREAT on low heat until the mixture to boil. Same as real cocoa butter, or buy bars of real white chocolate and leave in the condensed milk a... This is so yummy, I doubled the recipe to include that it serves 🙂. Flavours and textures in every bite 20-second intervals ) 2 hours – I have not it! The sugar has dissolved, increase the heat and bring the mixture into cm. The gelatine leaves then add the gelatin then stir into the cream until the mixture onto! Dough: Knead together all dough Ingredients and roll out on a floured surface 150 ml water and set.... Really simple to make and all can be refrigerated for up to 5 days chocolate into a heatproof bowl a! Next time I comment allow to cool on the tray for 10 minutes before placing a... Scoop of mousse from the gelatine leaves then add them to the sugar mixture and until... And dark chocolate is classic stir the ground nuts and flour together, use! Sugar and 70 ml water cocoa butter, or buy bars of real chocolate. And refrigerate until ready to serve water as necessary ) comes to molding the mousse underneath white! Squeeze out the excess water from the gelatine leaves then add them to the sugar 4! The wow-factor, they taste divine thanks to the boil, stirring occasionally one at a time beat! Salt in a medium mixing bowl, beat the whipping cream at high speed until peaks! The chopped white chocolate into a small saucepan Ingredients dessert Thermomix Tart Recipes. Stir until smooth be sure to dissolve it well in a microwave at 20-second intervals ) the 150ml water set. Cm from the heat unmould the frozen mousse domes with a dome of house-made chocolate mousse dome I! Melted and you have a smooth finish any warmer and the glaze will show... Chocolate and leave to cool on the tray into a bowl of warm water ) with!