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. preheat the oven to 170 degrees C and line a large baking sheet with greaseproof paper. Squeeze the excess water from the gelatin then stir into the warm raspberry liquid. 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. Register Pour some of the pistachio mouse inside the dome until about 3 quarters full. Not only do these little delights possess the wow-factor, they taste divine thanks to the variety of flavours and textures in every bite. Leave to cool on the tray for 10 minutes before placing onto a cooling rack. Drop some sprinkles on top and leave in the fridge to set for 5-10 minutes. Chocolate Dome Chocolate Mousse Cake Chocolate Desserts Dessert Stand Cake Ingredients Dessert Thermomix Tart Masterchef Recipes Deserts. 54. Just a note on gelatine: I worked with gelatine sheets in this recipe (available at Woolworths) but you can also use the powdered version. 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. Place on a low heat and gently bring to the boil, stirring frequently. Stir until the chocolate is completely melted and you have a smooth and uniform mixture. Simply use the equivalent weight in grams (indicated in the recipe). Fill a piping bag with the mousse. soak the gelatin in the 150 ml water and set aside. Whisk together the flour, sugar, baking soda, baking powder and salt in a large bowl. To make the raspberry gel, place the raspberries, sugar and water into a small saucepan. You can as well make this dessert in different shapes and as a cake or in glasses as parfait dessert. So you can look for white chocolate chips made with cocoa butter, or buy bars of real white chocolate and chop them up. Set aside to cool to room temperature. Pipe the mixture into 7cm diameter semi-sphere moulds. Freeze until set. 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. Not that you ever need an excuse to show off your dessert skills, but the holiday season is a perfect time to do so. Chocolate brownie base with a dome of house-made chocolate mousse on top. Meanwhile, soak the gelatin sheets in the remaining 100ml water. Submit Recipe. Whip the cream to soft peak stage. Place in dome molds (or other molds) and refrigerate until solid. This should be THE GO TO TREAT for Peppermint lovers. Press it in just until the base of the mousseline is flush with the base of the chocolate dome. For the dough: Knead together all dough ingredients and roll out on a floured surface. In this case, white chocolate, raspberry and pistachio but you could use different chocolate, nuts and fruits as you please! increase the heat and bring the mixture to a boil. For Chocolate Glaze: … (It doesn’t taste as good, either!) Place the milk and white chocolate into a heatproof bowl over a pan of simmering water. The mousse domes can be frozen for up to 2 weeks. Squeeze the excess water from the gelatin then stir into the warm raspberry liquid. Beat the egg yolks with the sugar and 4 tablespoons of hot water until frothy. Remove the tray of domes from the freezer. Leave to cool on the tray for 10 minutes before placing onto a cooling rack. The only slightly tricky element is the mirror glaze, and that’s only because you need to be fairly exact with your temperatures. Product legal description. The mousse domes can be frozen for up to 2 weeks. As soon the glaze has finished dripping. Soak the gelatin sheets in the water for 5 minutes (ensure they are covered, add more water as necessary). Next. This is to catch the excess glaze. Description. 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). Stir the ground nuts and flour together, then fold into the creamed mixture. Melt the chopped white chocolate with 100 ml (approximately 1/2 cup) cream in a bowl over a hot water bath. Place into the freezer for 2-3 hours until frozen solid. The excess glaze can be scraped off the tray into a jug and reused. Whip the cream to soft peak stage. Squeeze out all excess water, then add the gelatin to the warm chocolate and milk mixture and stir until smooth. To assemble, pour the cooled White Chocolate Mousse into eight 6cm dome moulds until about ½ cm from the top. The mirror glaze can be refrigerated for up to 5 days. Thanks so much for the great feedback! Fill a piping bag with the mousse. Looks amazing! Allow to cool slightly, then use a stick blender to make a puree. Prepare the mousse: In a large bowl set over boiling water, melt the white chocolate. Pour this warm mixture over the chopped white chocolate and leave to stand for a few minutes. Remove the Orange Curd domes from the freezer and unmould. insert a toothpick into either side of the dome and carefully lift and transfer onto a round of pistachio sponge. Stir until smooth. Soak the gelatin sheets in the water for 5 minutes (ensure they are covered, add more water as necessary). The mirror glaze can be refrigerated for up to 5 days. Transfer to serving plates and refrigerate until ready to serve. On the day of serving, gently unmould the frozen mousse domes onto a cooling rack set over a baking tray. More than likely you’ll be entertaining at some point, and will also have a little more time to put together something really special. 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