Raspberry Mousse Domes with Mirror Glaze

Raspberry Mousse Domes with Mirror Glaze

Ingredients
Makes about 12 domes

For sponge cake:
2 eggs
50g sugar
40g all-purpose flour
1 tsp (5g) vanilla extract
16g cornstarch
13g butter, melted

For Raspberry Jelly:
30 ml cold water (for gelatin)
6g gelatin powder
250g raspberries
30g sugar

For raspberries mousse:
75 ml cold water (for gelatin)
14g gelatin powder
500g fresh or frozen raspberries
100g sugar
1 tbsp lemon juice
250ml whipping cream (35% fat), chilled

For Mirror Glaze:
60 ml cold water
10g gelatin powder
150g sugar
75 ml water
100g sweetened condensed milk
175g white chocolate, small pieces
pink food coloring

1. Preheat the oven to 170°C ( 340°F). Grease and line a baking sheet with parchment paper.
2. Prepare the sponge cake. Beat the eggs with sugar for 7 minutes. Add vanilla extract and mix, then gradually add the flour and cornstarch. Gently fold the batter from the bottom to the top until smooth. Add melted butter and mix.
3. Pour the batter onto a baking sheet lined with parchment paper, spreading it thinly.
4. Bake for 10–12 minutes, until a toothpick inserted into the center comes out clean.
5. Remove the baked sponge cake from the oven and let it cool. Use a 2.3-inch (6 cm) round cutter to cut into a disk.
6. Prepare the raspberry jelly. Soak the gelatin in water and let it swell for 10 minutes.
7. Place the raspberries and sugar in a saucepan. Bring to a boil and remove from heat, add the swollen gelatin, stirring well until the gelatin is completely dissolved.
8. Pour the jelly into a 7-inch (18 cm) cake ring. Line the cake ring with an acetate sheet. Refrigerate for 2 hours.
9. Prepare the raspberry mousse. Soak the gelatin in water and let it swell for 10 minutes. Place the raspberries in a saucepan with sugar and lemon juice. Bring to a boil and remove from heat, add the swollen gelatin, stirring well until the gelatin is completely dissolved. Strain the mixture through a sieve to remove the seeds. Set aside.
10. Whip the cream with a mixer until medium peaks form. Gradually fold the whipped cream into the raspberry puree.
11. Take the set raspberry jelly out of the refrigerator. Use a 1 ½ inch (4cm) round cutter to cut into the disks.
12. Assemble the Mousse Domes. Place 2.7-inch (7cm) dome silicone molds on a baking tray and spoon or pipe the mousse into the silicone molds, about 1/2 of the way full, then place a piece of raspberry jelly in the center. Top with a little more raspberry mousse of each mousse-filled mold and place a circle of sponge cake on top, gently pressing it into the mousse. Freeze for at least 3-4 hours, or even overnight.
13. Prepare the mirror glaze. Soak the gelatin in water and let it swell for 10 minutes. In a saucepan, combine sugar, water, and condensed milk. Bring to a boil.
14. Remove from heat, add the gelatin, stir well until fully dissolved. Pour the hot mixture over white chocolate and let it sit for 5 minutes, until the chocolate is melted. Then add food coloring and blend with an immersion blender until smooth. Strain the glaze through a sieve and cover it with plastic wrap. Let the glaze cool to 95 °F (35 ° C) before pouring over the frozen domes.
15. When the 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.
16. Pour the glaze over the domes, carefully transfer the domes to a serving platter and refrigerate for about 2-3 hours.
17. Decorate the bottom of each with chopped nuts and keep refrigerated until ready to serve.
Enjoy!

Thank you for watching!