As soon as you remove the tray from the oven. Gently fold the chocolate mixture into the cream until the mixture is uniform. Soak the gelatin sheets in the water for 5 minutes (ensure they are covered, add more water as necessary). As soon as the raspberry mixture starts to bubble, remove from the heat Allow to cool slightly. The mousse domes can be frozen for up to 2 weeks. Pour the mirror glaze generously over each dome. 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. 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. This is to catch the excess glaze. Come four in a box. Like these gorgeous White Chocolate Mousse domes with a shiny red mirror glaze! 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. Fill a piping bag with the mousse. This is to catch the excess glaze. Add in the eggs one at a time and beat well. Refrigerate for 3 hours or until set. Stir until melted and completely 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 … Use a wet pastry brush to brush any sugar crystals down the sides of the pan. Whisk together the flour, sugar, baking soda, baking powder and salt in a large bowl. use a 7 cm cookie cutter to cut out rounds of sponge. Stir until the chocolate is completely melted and you have a smooth and uniform 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, ensuring all parts are completely covered. The only slightly tricky element is the mirror glaze, and that’s only because you need to be fairly exact with your temperatures. Ensure the mirror glaze is at 28-31 degrees C (if necessary, place into a bowl of warm water). For Chocolate Glaze: … Heat on low heat until the sugar is dissolved. Add in the eggs one at a time and beat well. Press it in just until the base of the mousseline is flush with the base of the chocolate dome. In the chocolate dome, add 2 raspberries. gently unmould the frozen mousse domes onto a cooling rack set over a baking tray. Register Thanks so much for the great feedback! (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. Not only do these little delights possess the wow-factor, they taste divine thanks to the variety of flavours and textures in every bite. On the day of serving, gently unmould the frozen mousse domes onto a cooling rack set over a baking tray. Pour this warm mixture over the chopped white chocolate and leave to stand for a few minutes. Add the 2 ounces of cream a little at a time, stirring until the mixture … Nov 13, 2015 - Raspberry Domes - jaconde, raspberry bavarian, raspberry glacage, white chocolate In this case, white chocolate, raspberry and pistachio but you could use different chocolate, nuts and fruits as you please! 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. (It doesn’t taste as good, either!) Place into the freezer for 2-3 hours until frozen solid. Drop some sprinkles on top and leave in the fridge to set for 5-10 minutes. Meanwhile, soak the gelatin sheets in the remaining 100 ml water. Recipe by Copy Me That. Leave to cool on the tray for 10 minutes before placing onto a cooling rack. Description. Yes, there are 4 elements to it, but each one is really simple to make and all can be made in advance! In a medium mixing bowl, beat the whipping cream at high speed until stiff peaks form. An entremet is basically a layered dessert consisting of mostly mousse and finished with a mirror glaze. Next, make the white chocolate mousse. For the white chocolate ganache, melt the chocolate and cream together in a heatproof bowl over a pan of simmering water. These chocolate mousse domes with orange insert entremet dessert do not only look fancy and pretty, but it also tastes very delicious and luxurious. Remove the tray of domes from the freezer. Spread the mixture evenly onto the lined baking tray and bake for 20 minutes. Place the milk and white chocolate into a heatproof bowl over a pan of simmering water. I’m glad your efforts paid off and I’m sure your guests loved it 🙂, Hi Barbara! Cream together the butter and sugar until light and fluffy. Is there something that could be used in place of gelatine? 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) … Unmould domes. More than likely you’ll be entertaining at some point, and will also have a little more time to put together something really special. Fill a piping bag with the mousse. Fill the hole with Passionfruit Fluid Gel and freeze until set. To make the mirror glaze. Squeeze the excess water from the gelatin then stir into the warm raspberry liquid. Whip the cream to soft peak stage. Press one semicircle of pistachio crème mousseline into the centers of each chocolate mousse dome. Pour the raspberry liquid into 4cm semi-sphere moulds and freeze for 1 hour or until set. Use a melon baller to remove 1 scoop of mousse from the centre of each dome. insert a toothpick into either side of the dome and carefully lift and transfer onto a round of pistachio sponge. The palm kernel oil or other substitute fats in the white chips just doesn’t behave the same as real cocoa butter. Thanks for making the steps easy to follow, Hi Angela! Pass the mixture through a fine sieve into a jug to remove the seeds. Allow to cool slightly, then use a stick blender to make a puree. This stunning handmade dessert tops light, moist sponge with a velvety mousse made with creamy Belgian white chocolate. The excess glaze can be scraped off the tray into a jug and reused. Place rounds of pistachio sponge onto a board. For the dough: Knead together all dough ingredients and roll out on a floured surface. Good question – I have updated the recipe to include that it serves 6 🙂. Set aside to cool to room temperature. Transfer to serving plates and refrigerate until ready to serve. Pass it through a sieve into a jug to remove any air bubbles. Stir the ground nuts and flour together, then fold into the creamed mixture. Divide between 4 x 150ml ramekins. Prepare the mousse: In a large bowl set over boiling water, melt the white chocolate. Pass it through a sieve into a jug to remove any air bubbles. soak the gelatin in the 150 ml water and set aside. Pour some of the pistachio mouse inside the dome until about 3 quarters full. sugar and 70 ml water into a small saucepan. stirring occasionally. Cover it all with rich Belgian chocolate ganache and white chocolate drizzles and there is your Chocolate Mousse Dome! Preheat the oven to 200°C (approximately 400°F). Just be sure to dissolve it well in a hot liquid. 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. Refrigerate for 3 hours or until set. To make the raspberry gel, place the raspberries, sugar and water into a small saucepan. To make the mirror glaze, soak the gelatin in the 150ml water and set aside. Transfer to serving plates and refrigerate until ready to serve. 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. Pour this warm mixture over the chopped white chocolate and leave to stand for a few minutes. Take teaspoons of chopped pistachios and press into the bottom of each dome to hide any imperfections or drips of glaze. Meanwhile, soak the gelatin sheets in the remaining 100ml water. Set aside to cool. ensuring all parts are completely covered. 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 the Liquid glucose. You get a dome of delectable mousse with a rich red peppermint sauce. Fold egg white mixture into chocolate mixture. Save my name, email, and website in this browser for the next time I comment. If you watch Masterchef, Zumbo’s Just Desserts or the Great British Bake-off, you will know that entremets are all the rage. (Or if you’re brave, you can do this in a microwave at 20-second intervals). Place one Orange Curd Dome, flat side up, into the mousse … Squeeze out all excess water, then add the gelatin to the warm chocolate and milk mixture and stir until smooth. Set aside to cool. Set the bowl aside. Place the milk and white chocolate into a heatproof bowl over a pan of simmering water. Pipe the mixture into 7 cm diameter semi-sphere moulds. To assemble, fill Chocolate Domes with White Chocolate and Passionfruit Mousse, using a palette knife to level. Once the sugar has dissolved. Take teaspoons of chopped pistachios and press into the bottom of each dome to hide any imperfections or drips of glaze. As soon the glaze has finished dripping. Allow to cool completely then store in an airtight container for up to 3 days. The mirror glaze can be refrigerated for up to 5 days. 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