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