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