It is sophisticated and impressive dessert which usually we can see in a cafe or buy in cake stores. It seems to be complicated to prepare but it is not. Maybe it is not for beginners but if you have some practise in baking you will manage it. This dessert is not easy to explain because In the frozen dome is hidden home made custard with white chocolate and whipped cream. Because of custard this dessert is delicate and velvety even direct from freezer. Glossy glaze on the top is made of one ingredient only. Enjoy!
- 6 cookies Palets Breton – recipe here
- 100 g white chocolate
- 1 tablespoon sugar
- 1 egg yolk
- 1 tablespoon corn starch
- 100 ml milk
- 1 tablespoon gelatine
- 250 ml whipping cream
- 6 fresh raspberries
- 8 tablespoon apricot jam
- pink food colouring
Chop the chooclate, place in a small heatproof bowl placed on a saucepan with boiling water and stir until melted. Set aside to cool slightly.
Custard: pour the milk in a medium sauce pan and heat until boil. In a bowl beat the egg yolk with corn starch and sugar until light and creamy. Pour boiled milk over egg mixture, stirring constantly. Return the mixture to the pan and cook over low heat, stirring, for 4-5 minutes until starts to thicken and bubble. Remove from the heat.
Place gelatine in a small bowl and cover with cold water. Heat gently softened gelatine in a double boiler or microwave and stir to dissolve.
Mix the custard with melted chocolate. Stir in melted gelatine. Cool completely.
Whip the cream until soft peaks. Mix in the cooled chocolate custard. Divide the mousse into silicone domes moulds filling them half full. Place one raspberry in the center of each mould. Spoon the rest of the mouse into moulds filling them full. Place to the freezer for 4 hours at least or overnight.
Heat the apricot jam until melted. Pass through the sieve and discard bigger pieces. Return to the saucepan and mix in the food colouring. Remove frozen domes from moulds and place on a wire rack. Pour the glaze over them. The glaze should set in 1 minute. Serve each dome on a biscuit.
The recipe comes from the book 'Afternoon tea'.