Click here to see the How to Make Chocolate Mousse Domes Video. Enjoy using them . bao, hirata… & the best filling ideas. Learn how your comment data is processed. Discard seeds and solids. Apart from being incredibly delicious, this Double Chocolate Mousse with Raspberry sauce is also very fast and easy to make. Bring to the boil, stirring all the time and let it simmer gently for a few minutes. ): Finalist on Britain’s Best Home Cook (BBC Television 2018). Instead of a sponge base, use crushed biscuits mixed with melted butter and/or chocolate for a very quick alternative. Feb 28, 2018 - This Pin was discovered by Great British Chefs. Enjoy the desserts . Add half of Cool Whip; process. It should come just to about the top of the mould. To assemble: Once the raspberry gels have frozen, 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. (2) Top with a little more chocolate mousse and lay a piece of the liqueur-soaked sponge on top, patting down gently into the mousse. As long as your cream is whipped properly (which means to become really thick), the dessert is almost done! Freeze until solid. Drizzle over the berry coulis and serve with fresh berries. Pour into the prepared tin and bake for 30–35 minutes, until set around the edges with the slightest wobble in the centre. Smear a little strawberry coulis … These look amazing and can’t wait to try making them! It is very much a matter of assembly, which does not actually take that long: most of the time is waiting for the domes to freeze. The framboise can go straight into the hot raspberry purée as it goes into the egg mixture, or even stirred in with the gelatine. Place mousse in refrigerate to set for at least 2 hours. (3) Remove from the heat and stir in the gelatine and the milk until they are incorporated. Mettre les feuilles de gélatine à ramollir dans de l'eau tiède 10 min avant de commencer la mousse à la pistache. Pop the desserts out of the moulds, place them in a deep tray and spray them with the cocoa butter until they have an even coating. 18 %, cup semi-sweet chocolate chips, melted. Return domes to freezer for 3-5 minutes to firm again. These strawberry mousse domes make perfect entremets to serve when you want something elegant and delicious. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Let the mixture cool at room temperature until it is just starting to thicken (to the consistency of pouring cream). Note: The cake recipe is meant to fit in a standard jelly roll pan, and you will have leftovers. Once glazed they are refrigerated to thaw out; they hold their shape as they thaw in the fridge, giving a luxuriously soft moussey texture. The sponge, raspberry mousse and tuiles can be made in advance, with the sponge and raspberry mousse kept frozen until needed. Please enter your email address below and click "Follow Phil's Home Kitchen". One of the great joys for me when having Afternoon Tea, in addition to eating the most delectable sweet and savoury treats, is the inspiration I get. To serve, place a pool of raspberry coulis on a plate and top with a scoop of mousse. ExtraOrdinary!! NB: they will keep happily in the freezer for several weeks. To assemble, spoon some of the Caramelised White Chocolate Crumb into the centre of the plate. ( Log Out /  Is there a substitute I could use? Create a free website or blog at WordPress.com. Once glazed, the domes will keep for a couple of days in the fridge. It’s one of the reasons I don’t want to buy one… . I have also made these with natural yoghurt which gives a lovely sharp tang. The assembled domes get frozen so they can be turned out perfectly for glazing. Leave the cake to sit in the tin until cold. This dessert also works excellently with shortbread biscuits instead of sponge – simply crumble them up and mix them with butter as you would for a cheesecake base. Copyright © 2013 Phil’s Home Kitchen (incorporating Baking Fanatic). Lower-fat, lower-sugar raspberry & chocolate mousse domes, very thin, crisp shards of chocolate tuile, raspberry mousse pressed into chocolate mousse, turned out of the moulds and ready to glaze. These domes have a Framboise-soaked sponge base, a luscious dark chocolate mousse and an intense sweet-sharpness of raspberry mousse. Place mousse in refrigerate to set for at least 2 hours. chicken, tarragon & roasted onion pithivier: a feast using left-overs! Melt chocolate chips (this can be done in a microwave or in a double boiler). 1 sheet gelatine, soaked in cold water for 5 minutes and squeezed of excess water, 1 tablespoon dried raspberry powder (optional but adds extra raspberry intensity), 180g best quality dark chocolate, at least 70% solids, 1.5 sheets gelatine, soaked in cold water for 5 minutes and squeezed of excess water, 220ml double cream, whipped just to the soft peak stage, 100ml semi-skimmed milk (or double cream), 1 gelatine leaf, soaked in cold water for 5 minutes, lay clingfilm on a baking tray and place the cylindrical moulds on top, place acetate (or greaseproof) inside each, pushed up against the moulds, which helps get the entremets out of the mould later, spoon a little mousse into the bottom of each cylinder, followed by the frozen raspberry mousse, top with more mousse and finally the sponge, cut to size. Thick ), you are commenting using your Google account milk until are! 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