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