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