At what point should you add the framboise to the raspberry mousse? Place the frozen raspberry mousse on top, flat side facing upwards: gently press it a little into the mousse. Can’t wait to try something similar with my new half-dome molds! Recipe updated with additional photos: July 2018. With a brush, distribute half of the chocolate evenly in the moulds and refrigerate until set (30 min). Mettre la crème liquide au frais afin de pouvoir la montée en chantilly. The assembled domes get frozen so they can be turned out perfectly for glazing. Feb 28, 2018 - This Pin was discovered by Great British Chefs. Pour into the prepared tin and bake for 30–35 minutes, until set around the edges with the slightest wobble in the centre. Decorate the top with edible gold or rose gold leaf if desired. Add half of Cool Whip; process. Meanwhile, for the Chocolate Coating, place a saucepan of water over medium heat and bring to a simmer. I use one single layer, cut in half horizontally to give thin sponge discs for these domes. the shinest chocolate glaze applied. Post was not sent - check your email addresses! ExtraOrdinary!! Is there a substitute I could use? To serve, place a pool of raspberry coulis on a plate and top with a scoop of mousse. As they were frozen when the glaze went on, the sudden change in temperature on the glaze might result in a dull finish rather than a shiny one; if so, remove from the fridge and add another pouring of the glaze. Instead of a sponge base, use crushed biscuits mixed with melted butter and/or chocolate for a very quick alternative. 55.1 g How to rescue a curdled buttercream/frosting (with video), Gougères & other fabulous savoury choux bites, Luxury orange shortbread mince pies with a macaroon topping, Quick & easy version of the "After Dark Gü-Zillionaires' Puddings", Carrot & caraway mince pies with smoked sugar, Honey-glazed pigs in blankets with cranberry & apricot, Steamed buns incl. The verdict from those who ate them, who had not initially been told these were healthier, was that they do not taste like “better for you” desserts! In a small heatproof bowl, whisk the egg, sugar and raspberry powder until very pale and light. Refrigerate for a few hours to firm up. To assemble, spoon some of the Caramelised White Chocolate Crumb into the centre of the plate. (1) Place the hemi-spherical dome moulds on a baking tray and either spoon or pipe the chocolate mousse into the base of the moulds to about half deep. Bouchon Bakery’s pastry chef, Alessandra Altieri, shares her interesting twist on a classic dessert: chocolate mousse. Prepare the Raspberry Coulis by pureeing the raspberries with caster sugar to taste then sieve. 31 mai 2020 - Chocolate mousse domes with raspberry coulis centre - #domedessert Add other half and process gently to combine. Reserve remaining Raspberry Gel in piping bag for plating. Freeze overnight and remove them from the moulds. I used gluten-free plain flour in the sponge and the tuiles. Search for: ABOUT. Note: The cake recipe is meant to fit in a standard jelly roll pan, and you will have leftovers. But I will squeeze a few through the post next time I make them x. This one features a creamy white chocolate mousse, some hidden raspberries, and a dark chocolate cake, encased in a white chocolate shell. Let the mixture cool for about 5 minutes, stirring periodically. Return to the freezer on a tray lined with greaseproof until ready to pour over the mirror glaze. As should be the case! Mettre les feuilles de gélatine à ramollir dans de l'eau tiède 10 min avant de commencer la mousse à la pistache. Discard seeds and solids. Put the mousse in the fridge to set for at least 2 hours 5 ( Log Out /  , Thank you. Add the rest of the ingredients and whisk until you have a very smooth batter. This looks amazing! chicken, tarragon & roasted onion pithivier: a feast using left-overs! I shared one of these entremets as part of an Afternoon Tea a while ago and was blown away by it, not least by the raspberry explosion inside! Freezing and defrosting guidelines In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date, although the coconut hearts are best eaten within 3 days. 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. Garnish with a mint leaf and fresh raspberry if desired. When you are ready to serve your chocolate mousse domes, carefully remove the mousse semi-spheres with an egg-lifter or large palette knife, and place onto a chocolate biscuit. NB: don’t be tempted to stir with any vigour as you do not want to get air bubbles in the glaze. Ah the half dome moulds are great. It’s one of the reasons I don’t want to buy one… . Add half of Cool Whip; process. Garnish each plate with … Gorgeous! It should come just to about the top of the mould. Thanks! A great dessert to show off your View all posts by Philip, Amazing dessert and photos. This is lot of work. They might look difficult but each component is actually quite easy, with the domes more about the assembly: see below. Place the frozen raspberry mousse on top, flat side facing upwards: gently press it a little into the mousse. Pipe a dot of the Two Cheese Mousse into the centre of the crumb. Using a ladle pour over the cooled mirror glaze and carefully put in the fridge. Repeat with the rest of the chocolate to add a second coat. Gently fold in the rest of the egg whites, mix well, and then spoon the chocolate mousse into six glasses. As long as your cream is whipped properly (which means to become really thick), the dessert is almost done! Store in an airtight container at room temperature until ready to use. 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. Drizzle over the berry coulis and serve with fresh berries. ( Log Out /  Thank you. ( Log Out /  I can see it listed in the ingredients but not in the recipe? Yes, a fair bit of components but good fun to make. Learn how your comment data is processed. Enjoy using them . 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. You can mix in some cocoa nibs too, which adds extra crunch and flavour. The tuile/crisp and Framboise-soaked raspberry on top are optional but add texture and further sharpness, respectively. Bring to the boil, stirring all the time and let it simmer gently for a few minutes. After serveral hours, puree the ingredients (blender or food processor) and push through a fine mesh sieve. https://www.homecookingadventure.com/recipes/orange-chocolate-mousse-d… 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. Press down gently and freeze overnight, remove the frozen entremets from their cylinders – the acetate will help them slide out – and peel off the acetate. I have also made these with natural yoghurt which gives a lovely sharp tang. Wow! Then adding the chocolate to the cream and preparing the toping are easy tasks. Place them back in the freezer until you are ready to glaze them, as in the recipe. Once glazed they are refrigerated to thaw out; they hold their shape as they thaw in the fridge, giving a luxuriously soft moussey texture. Sorry, your blog cannot share posts by email. Published recipe writer with a love of growing fruit & veg, cooking & eating. This simple and easy recipe make a fresh, light and luscious strawberry mousse with a pastry cream insert, served on a hazelnut crust, topped with a dash of strawberry coulis. These look amazing and can’t wait to try making them! Stir chocolate until completely melted then remove … Place chocolate into a medium bowl and sit over the simmering water. You can use any whisked sponge cake, including bought, sprinkled generously with Framboise and cut to the size of the top of large hemi-spherical cake moulds. (It should be noted that all measurements are by weight, so any measurements in ounces are weights, not fluid ounces.) 18 %, cup semi-sweet chocolate chips, melted. These strawberry mousse domes make perfect entremets to serve when you want something elegant and delicious. Add Marsala syrup and melted chocolate; process until smooth. https://www.meilleurduchef.com/en/recipe/chocolate-spheres-recipe.html Smear a little strawberry coulis … NB: they will keep happily in the freezer for several weeks. Drizzle some of the Raspberry Coulis around the crumb. Please enter your email address below and click "Follow Phil's Home Kitchen". Alternatively, lift the hot pieces of tuile onto a rolling pin to set into a curved shape. Copyright © 2013 Phil’s Home Kitchen (incorporating Baking Fanatic). An easy raspberry sauce really ties the dish together for balance and visual appearance. Set Marsala syrup aside to cool. Make Raspberry Coulis at least 4 hours in advance: Combine raspberries, sugar and liqueur in a bowl and place in refrigerator; stir occasionally to dissolve sugar as raspberries thaw. hi yes powder gelatin works well too – just dissolve well in water so it doesn’t go crusty. Découvrez la recette de Dôme au chocolat blanc, mousse à la pistache et coulis de fraise à faire en 50 minutes. Use the caramelised cacao nibs to decorate the edges (and hide any smears) above the biscuit. Gently push one of the Chocolate Sphere domes out from the silicone mould and place onto the piped mound of mousse in the middle of the crumb. You then sprinkle this on top of the mousse, lightly flatten down and chill, after which the shortbread will firm up. (2) Preheat the oven to 175C(fan) and line a baking sheet with greaseproof paper or, ideally, a silicon sheet. Refrigerate sauce (makes about 1 1/2 cups). I do love a challenge from time to time, Thank you. NB: watch them closely after 4 minutes so they don’t burn; they should be bubbling and have a rough aerated texture, resembling brandy snaps! Change ), You are commenting using your Twitter account. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Pistachio mousse: Place the gelatine in a plate of cold water to soften. These can be made with any fruit mousse in the centre: orange is magnificent (boil the grated zest and juice of 3 large oranges until syrupy in place of the raspberries in my recipe below); a mango and lime mousse is quite sublime………. Enjoy the desserts . (2) Squeeze the excess water from the gelatine and stir it into the mixture until the gelatine has completely dissolved. Tasty recipes from a Home Cook (incorporating Baking Fanatic). You can make these in any moulds but they look lovely made in cylindrical tin moulds (cut pieces of plastic pipe work very well! Place into the freezer for 2-3 hours until frozen solid. (4) Keep the domes in the fridge until the glaze has set – this takes about 30 minutes. ): Finalist on Britain’s Best Home Cook (BBC Television 2018). Recettes de dôme au chocolat : les recettes les mieux notées proposées par les internautes et approuvées par les chefs de 750g. bao, hirata… & the best filling ideas. Mar 13, 2018 - Willie Harcourt-Cooze serves up an inventive dessert of chocolate mousse domes with a liquid raspberry coulis centre. (3) When the chocolate mirror glaze has cooled and just started to thicken, take the cakes out of the freezer and place them, sponge-side down, on a wire rack with a baking tray or sheet of greaseproof underneath to catch the drips. These pretty domes are waaaaaay beyond my talents, though I’d be more than happy to sample one , ah I know you are certainly more than talented enough to make these. Create a free website or blog at WordPress.com. Change ), You are commenting using your Google account. And getting quite addicted to playing with a better camera which has helped enormously, I totally understand! Stir in the gelatine. Change ), You are commenting using your Facebook account. Click here to see the How to Make Chocolate Mousse Domes Video. The sponge, raspberry mousse and tuiles can be made in advance, with the sponge and raspberry mousse kept frozen until needed. Use a palette knife to carefully transfer the desserts to small individual cake boards, decorate each with a drained Framboise-soaked raspberry and return the fridge until ready to serve. (3) Remove from the heat and stir in the gelatine and the milk until they are incorporated. You’re outdoing yourself with every post! Snap them into random shards. 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. As I am trying to cut down on sugar and fat, I used only a little added sugar (and there is also very little in each sponge base). NB: check the domes after a couple of minutes of being in the fridge. Pour into small silicone molds, such as cake pop moulds or even ice cube trays, although any shape will do. I live in the US and the gelatin I’ve seen comes in powder not sheets. thank you Claire. Just before serving, place a tuile shard on top (if you add it too soon it will go soft) with perhaps gold decoration of some sort such as edible gold leaf or a dusting of edible lustre. (1) Heat the raspberry purée in a saucepan until very hot but not boiling. Naturally I could not wait to try to recreate these domes at home and I have since made them many times. (2) Place the bowl over a pan of barely simming water and whisk for a couple of minutes until the mixture just starts to thicken and hold its shape: don’t over-heat. Add other half and process gently to combine. Return domes to freezer for 3-5 minutes to firm again. Pour the milk into the chocolate, a little at a time, stirring well to give a shiny mixture. (3) As soon as they come out of the oven, use a palette knife to lift each piece onto a cooling rack until they have cooled and are crisp. Melt chocolate chips (this can be done in a microwave or in a double boiler). Once glazed, the domes will keep for a couple of days in the fridge. Apart from being incredibly delicious, this Double Chocolate Mousse with Raspberry sauce is also very fast and easy to make. Mousse: Place Marsala and sugar in a saucepan; bring to a rolling boil and reduce to a syrup (about 10 minutes of boiling). (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. Mix the egg yolks into the melted chocolate and whisk in a quarter of the whisked egg whites, along with the Irish cream liqueur. I also cut out the cream and butter in the mousse and the glaze, opting for semi-skimmed milk instead: personally I didn’t miss the cream and the butter in this (and I am my harshest critic!). Discover (and save!) Place mousse in refrigerate to set for at least 2 hours. Pipe some Raspberry gel into each scooped centre of mousse. what a fabulous dessert! The recipe for a basic whisked sponge is on my main cakes post here. (2) Leave to cool but not fully set before folding in the cream. Pour the hot raspberries and the framboise into the egg mixture and stir to incorporate. 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. Change ). Sprinkle a little pistachio crumb on the side and top with a quenelle of vanilla mascarpone. Remove from the heat and strain into a bowl. These domes are not actually as hard as they might look: the individual parts (sponge, frozen mousse centre, chocolate mousse) are quite easy, and can be made in advance: the raspberry mousse and the sponge can be frozen until needed: and you could always use a bought sponge! Garnish with a mint leaf and fresh raspberry if desired. 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. This recipe was adapted from one that is served at the Brown Dog Cafe, outside Cincinnati, Ohio. These domes have a Framboise-soaked sponge base, a luscious dark chocolate mousse and an intense sweet-sharpness of raspberry mousse. Cover and refrigerate until set. Place a slice of cake in the centre of each plate. Founder; About The TCO; TCO Team; TCO Musicians; Press Room; CONCERTS. Add Marsala syrup and melted chocolate; process until smooth. healthyhomecafe.com/2015/02/21/chocolate-mousse-tart-with-raspberry-coulis This site uses Akismet to reduce spam. ( Log Out /  (1) Put the milk, water, sugar and cocoa powder into a saucepan and heat gently until the sugar has dissolved, stirring all the time. TO SERVE: unmould the White Chocolate Mousses onto serving plates,and pour Raspberry Coulis around each mousse. Chocolate dome: melt the white chocolate au bain-marie or in the microwave until melted correctly. Place mousse in refrigerate to set for at least 2 hours. To make the chocolate sauce, stir the hot water and glucose syrup into the rest of the melted chocolate until smooth, and set aside. Total Carbohydrate Freeze until solid. (1) Melt the butter and water together in a small bowl in the microwave. (1) Place the hemi-spherical dome moulds on a baking tray and either spoon or pipe the chocolate mousse into the base of the moulds to about half deep. Préparer la base biscuitée, pour cela, faire f… Spotlight https://www.greatitalianchefs.com/recipes/white-chocolate-dome-dessert-recipe Chocolate mousse domes with raspberry coulis centre | Desserts, Inventive desserts, Fine dining desserts Feb 4, 2019 - Willie Harcourt-Cooze serves up an inventive dessert of chocolate mousse domes with a liquid raspberry coulis centre. The raspberry coulis will keep in the fridge for up to 3 days and the whipped mousse in glasses will keep for 2 days, both covered with clingfilm. (1) Bring the milk just to simmering point and remove from the heat. I love the reflections! The framboise can go straight into the hot raspberry purée as it goes into the egg mixture, or even stirred in with the gelatine. Assemble mousse in food processor: start by blending ricotta and vanilla until smooth. Dust with icing sugar if desired. your own Pins on Pinterest Yes, they are great to make (and taste all the goodies as you go!!). This thick, creamy chocolate mousse is served with a sauce made from pureed raspberries and liqueur. Let the mixture cool at room temperature until it is just starting to thicken (to the consistency of pouring cream). Leave the cake to sit in the tin until cold. Spread spoonfuls of the batter thinly on the baking sheet and bake for 4-5 minutes: you don’t need to be at all precise here as the baked and cooled tuiles will be snapped to give random shards. To serve, place a pool of raspberry coulis on a plate and top with a scoop of mousse. The mousse domes can be frozen for up to 2 weeks. 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Ingredients and whisk until you have a Framboise-soaked sponge base, use biscuits... Not fluid ounces. ounces. sharp tang Thank you comes in powder not sheets sit... Serve: unmould the White chocolate au bain-marie or in a saucepan very! Of components but good fun to make incorporating Baking Fanatic ) a Framboise-soaked sponge base, use biscuits... For 2-3 hours until frozen solid ’ t be tempted to stir with any vigour as you not! Small bowl in the glaze has set – this takes about 30 minutes ; CONCERTS Amazing and can t! ): Finalist on Britain ’ s Home Kitchen '' quite addicted playing! Ties the dish together for balance and visual appearance Kitchen ( incorporating Baking Fanatic ) boiler! With the sponge, raspberry mousse on top are optional but add and... Weight, so any measurements in ounces are weights, not fluid ounces. time and it... Airtight container at room temperature until it is just starting to thicken ( to the consistency of cream... Cacao nibs to decorate the top with a quenelle of vanilla mascarpone smooth batter the reasons I don ’ want. Caster sugar to taste chocolate mousse domes with raspberry coulis centre sieve Facebook account be turned Out perfectly for glazing until!