Veena Azmanov

Cake Artist and Food Enthusiast

Strawberry Mousse Domes with Pastry Cream Insert

*Updated* By 38 Comments

Recipe Print

Strawberry Mousse Domes – Strawberry Mousse Entremet

These strawberry mousse domes make perfect entremets to serve when you want something elegant and delicious. This simple and easy recipe makes a fresh, light and luscious strawberry mousse with a pastry cream insert, served on a hazelnut crust, topped with a dash of strawberry coulis. A great dessert to show off your dessert skills.

A Pinterest Optimized Image for this entremet dessert Strawberry Mousse Domes with pastry cream insert and strawberry coulis

Strawberry Mousse Domes, with Pastry Cream Insert and Strawberry Coulis

What do you do when you want to show off your dessert skills. You take something as simple as a strawberry mousse and complicate it with a few more additions!! I’m not joking!

So, if you love desserts you will love these strawberry mousse domes. They are really simple and easy to make. The only problem is that it involves a bit of planning ahead of time and a few others to jazz it up a bit.

An image showing the vanilla pastry cream insert inside the strawberry mousse dome with the hazelnut cookies crumbled when cut

Strawberry Mousse Domes, Strawberry Entremets, Filled Strawberry mouse domes

Make ahead desserts!!

The good news – all the elements of this dessert can be made ahead of time and then assembled just at the right time. For example

  • You can make this delicious hazelnut cookie crust ahead of time. Either bake the cookies and save them in a cookie jar for later use or chill the dough until you are ready to bake the cookies.
  • The vanilla pastry cream domes can be made ahead of time and stored in the freeze – They will last in the freezer at least a week.
  • The strawberry mousse can be made ahead – just don’t add the gelatin until you are ready to pour into the mold
  • Strawberry coulis is a treat on its own – make head;  better yet make more.. it will store in the fridge for a week. They are great to pour on pancake and waffles, desserts and ice creams.
A close up shot of the pretty strawberry mousse dome decorated with a sugar blossom

Strawberry Mousse Domes, Strawberry Entremets, Filled Strawberry mouse domes

Let’s talk ingredients and substitutes – Strawberry Mousse Domes (Save/Pin) 

  •  Hazelnut meal – A nut meal is basically just ground nuts. These are available commercially but can be easily made at home in a food processor. I am using hazelnuts here but you could substitute with any other nuts that you love and will pair well with strawberry.
    If you make nut meal at home in a food processor -add a little of the sugar or flour from the recipe to keep it dry so the oils that are released from the nuts will not make a paste instead of a meal.
  • Brown sugar – I love the combination of brown sugar with hazelnuts but you can use the same quantity of white sugar just as well.
  • Cornstarch – I am making an eggless vanilla pastry cream and so I’m using cornstarch instead of egg yolks. This helps thicken the milk and give us the consistency of pastry cream.
  • Strawberries – These are in season at the moment so I have used fresh here but frozen works just as well. Having said that the strawberry can also be substituted with other berries such as raspberries or blackberries.
  • Pink Food Color – The strawberries don’t make the mousse a nice bright pin color as you can see, so I prefer to add a drop of Pink gel food color to enhance it. Feel free to omit the color if you prefer the natural color.
Progress Shot - this is the Strawberry mousse in a pot with a little gel food color.

Strawberry Mousse Domes, Strawberry Entremets, Filled Strawberry mouse domes

Eggless vs Classic Recipe

Today I am keeping this recipe simple and easy, so I have used the eggless vanilla pastry cream as my base. I shared the eggless version in more details in this post here. But you can also use my classic vanilla pastry cream made with egg yolks and you can find the full recipe for that here – Classic Vanilla Pastry Cream. This recipe used agar-agar because it’s a vegetarian substitute for gelatin but feel free to use regular gelatin instead.

Front view of the prertty Strawberry mousse Domes with pastry cream inserts garnished with a sugar blossom

Strawberry Mousse Domes, Strawberry Entremets, Filled Strawberry mouse domes

Recipe – Strawberry Mousse Domes with Pastry Cream Inserts and Strawberry Coulis (Save)

For the Hazelnut Cookie Crust

  • Hazelnut meal – 50 grams
  • All-purpose flour – 120 grams
  • Unsalted butter – 75 grams
  • Brown sugar – 75 grams
  • Vanilla extract – 1/2 tsp
  • Milk – 1 tbsp (if needed)

For the Vanilla Pastry Cream

  • Milk – 500 ml
  • Sugar – 50 grams
  • Cornstarch/Cornflour – 4 tbsp
  • Vanilla bean paste – 1 tsp

For the Strawberry Mousse

  • Vanilla pastry cream (above)- 1 cup
  • Strawberries – 2 cups
  • Sugar – 1/3 cup
  • Lemon juice – 1/2 tsp
  • Gelatin or agar-agar- 2 tsp
  • Water – 2 tbsp
  • Whipping cream – 1 cup
  • Pink gel food color – 1 drop

For the Strawberry Couli

  • Strawberries – 1 cup
  • Water – 2 tbsp
  • Sugar – 2 tbsp
  • Clear vanilla – 1/2 tsp (optional)
This is the making of the Strawberry Coulis that needs to be cooked until thick for the strawberry Mousse Dome

Strawberry Mousse Domes, Strawberry Entremets, Filled Strawberry mouse domes

Method

For the Hazelnut Cookie Crust

  • Cream butter and sugar until light and fluffy
  • Add vanilla – combine well
  • Add hazelnut meal and flour – combine well
  • If the mixture is still crumbly add milk just enough to form a dough.
  • Wrap in cling film and chill until firm
  • Preheat oven at 180 c / 360 F
  • Roll into a 1/4 inch thick sheet on a lightly floured surface
  • Cut cookie disc the same size of the domes (I used 3 inch round cookie cutter)
  • Place on a baking tray
  • Bake in a preheated oven for 8 to 10 mins until lightly golden
  • Cool completely on a cookie rack before you store in an airtight jar.

For the Vanilla Pastry Cream

  • Combine cold milk, sugar, and cornstarch together in a heavy saucepan
  • Cook on medium heat until the milk comes to almost boil.
  • Lower the heat to low and continue to stir until the mixture gets thick and cooks the back of a wooden spoon
  • Add vanilla and remove from heat.
  • Pour in a clean bowl wrapped in cling wrap to cool

Prepare the Vanilla Pastry Cream Domes

  • Use a 1 1/2 inch semi-circle dome for the vanilla pastry cream
  • While still warm or room temperature pour into the domes silicon molds
  • Smooth the top, cover with cling wrap and place in the freezer until firm.
  • Save remaining one cup vanilla pastry cream for the strawberry mousse below.
Progress shot of the vanilla pastry cream dome frozen to be inserted in the strawberry mousse dome

Strawberry Mousse Domes with pastry cream inserts and strawberry coulis

For the Strawberry Mousse

  • Blend the strawberries until smooth
  • Place strawberries and sugar on medium-low heat
  • Cook until the strawberries cook down to almost half the original volume (1 cup)
  • Remove from heat – keep warm
  • Dissolved the gelatin or agar-agar  in 2 tbsp water  – heat in the microwave until dissolved (read notes)
  • Add gelatin/agar-agar mix to the strawberry mixture – let cool slightly
  • While still room temperature – strain thru a sieve and set aside.
  • Add remaining vanilla pastry cream and mix thoroughly
  • Whip the cream to soft peaks
  • Gently fold into the strawberry mixture
  • Add gel food color until well combined.
Progress shot of the making of the strawberry mousse dome showing the pastry cream insert in the strawberry mousse dome.

Strawberry Mousse Domes, Strawberry Entremets, Filled Strawberry mouse domes

Prepare the Strawberry Dome

  • Use a large 3-inch dome silicon mold
  • Pour some mousse in the dome
  • Insert the vanilla pastry cream dome we created above
  • Shake the mold to help the insert sink in
  • Top with more strawberry mousse
  • Use a spatula to level the top and scrape any excess.
  • Place in the freezer until firm (about 2 to 3 hours)
Progress Shot of the Strawberry Mousse Domes ready to be frozen

Strawberry Mousse Domes, Strawberry Entremets, Filled Strawberry mouse domes

For the Coulis

  • Blend strawberries until smooth.
  • Add water, sugar, and strawberries in a heavy based saucepan
  • Cook on low until the strawberries are cooked completely.
  • Add the vanilla extract (if using)
  • Strain thru a sieve
  • Pour into a clean bowl
  • Chill in the fridge until completely cold and thick

Assemble

  • When the strawberry mousse domes are firm
  • Invert the silicon molds to remove them from the mold
  • Place each dome on the prepared hazelnut cookie crust
  • Top with a teaspoon of thick strawberry coulis –
    Alternatively, you can glaze the whole dome with a pouring consistency strawberry coulis before you place it on the cookie crust.
  • Garnish with a slice of strawberry or mint leaf.
  • Let thaw in the fridge for an hour before you serve so the mousse is soft not frozen.
  • Enjoy!

Don’t forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.

A Pinterest Optimized image for the Strawberry Mousse Domes with Pastry Cream Insert and Strawberry Coulis.

Strawberry Mousse Domes with Pastry Cream Insert and Strawberry Coulis

These strawberry mousse domes make perfect entremets to serve when you want something elegant and delicious. 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. A great dessert to show off your dessert skills.

Strawberry Mousse Domes with Pastry Cream Inserts and Strawberry Coulis

Author: Veena Azmanov
5 from 21 votes
Print Pin Rate
Prep Time: 45 mins
Cook Time: 30 mins
Total Time: 5 hrs 15 mins
Calories: 206kcal
Adjust Servings Here: 12 servings

Description

These strawberry mousse domes make perfect entremets to serve when you want something elegant and delicious. This simple and easy recipe makes a fresh, light and luscious strawberry mousse with a pastry cream insert, served on a hazelnut crust, topped with a dash of strawberry coulis. A great dessert to show off your dessert skills.
 

Ingredients

For the Hazelnut Cookie Crust

  • 50 grams Hazelnut meal
  • 120 grams All purpose flour
  • 75 grams Unsalted butter
  • 75 grams Brown sugar
  • 1/2 tsp Vanilla Extract
  • 1 tbsp Milk if needed

For the Vanilla Pastry Cream

For the Strawberry Mousse

For the Strawberry Couli

  • 1 cup Strawberries
  • 2 tbsp Water
  • 2 tbsp Sugar
  • 1/2 tsp Clear vanilla - 1/2 tsp optional
Metric - US customary
ADJUST SERVINGS HERE - 12 servings

Conversions - Switch between Metric & US for other measurement options

Instructions

For the Hazelnut Cookie Crust

  • Cream butter and sugar until light and fluffy
  • Add vanilla - combine well
  • Add hazelnut meal and flour - combine well
  • If the mixture is still crumbly add milk just enough to form a dough.
  • Wrap in cling film and chill until firm
  • Preheat oven at 180 c / 360 F
  • Roll into a 1/4 inch thick sheet on a lightly floured surface
  • Cut cookie disc the same size of the domes (I used 3 inch round cookie cutter)
  • Place on a baking tray 
  • Bake in a preheated oven for 8 to 10 mins until lightly golden
  • Cool completely on a cookie rack before you store in an airtight jar.

For the Vanilla Pastry Cream

  • Combine cold milk, sugar, and cornstarch together in a heavy saucepan
  • Cook on medium heat until the milk comes to almost boil.
  • Lower the heat to low and continue to stir until the mixture gets thick and cooks the back of a wooden spoon
  • Add vanilla and remove from heat.
  • Pour in a clean bowl wrapped in cling wrap to cool

Prepare the Vanilla Pastry Cream Domes

  • Use a 1 1/2 inch semicircle dome for the vanilla pastry cream
  • While still warm or room temperature pour into the domes silicon molds
  • Smooth the top, cover with cling wrap and place in the freezer until firm.
  • Save remaining one cup vanilla pastry cream for the strawberry mousse below.

For the Strawberry Mousse

  • Blend the strawberries until smooth
  • Place strawberries and sugar on medium-low heat
  • Cook until the strawberries cook down to almost half the original volume (1 cup)
  • Remove from heat - keep warm
  • Dissolved the gelatin or agar-agar  in 2 tbsp water  - heat in the microwave until dissolved (read notes)
  • Add gelatin/agar-agar mix to the strawberry mixture - let cool slightly 
  • While still room temperature - strain thru a sieve and set aside.
  • Add remaining vanilla pastry cream and mix thoroughly
  • Whip the cream to soft peaks
  • Gently fold into the strawberry mixture 
  • Add gel food color until well combined.

Prepare the Strawberry Dome

  • Use a large 3-inch dome silicon mold
  • Pour some mousse in the dome
  • Insert the vanilla pastry cream dome we created above
  • Shake the mold to help the insert sink in
  • Top with more strawberry mousse
  • Use a spatula to level the top and scrape any excess.
  • Place in the freezer until firm (about 2 to 3 hours)

For the Coulis

  • Blend strawberries until smooth.
  • Add water, sugar, and strawberries in a heavy based saucepan
  • Cook on low until the strawberries are cooked completely.
  • Add the vanilla extract (if using)
  • Strain thru a sieve
  • Pour into a clean bowl
  • Chill in the fridge until completely cold and thick
  • Assemble
  • When the strawberry mousse domes are firm
  • Invert the silicon molds to remove them from the mold
  • Place each dome on the prepared hazelnut cookie crust
  • Top with a teaspoon of thick strawberry coulis - Alternatively you can glaze the whole dome with a pouring consistency strawberry coulis before you place it on the cookie crust.
  • Garnish with a slice of strawberry or mint leaf.
  • Let thaw in the fridge for an hour before you serve so the mousse is soft not frozen.
  • Enjoy!

About Videos - most recipes has two videos - a quick version in the post & longer detailed version on this recipe card. Sometimes a similar recipe video may be used. Please do subscribe to my channel if you like my videos

Nutrition Information
Serving: 129grams | Calories: 206kcal | Carbohydrates: 24g | Protein: 3.4g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 0g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 67mg | Potassium: 0mg | Fiber: 2g | Sugar: 13g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Keywords - Strawberry Entremets
Did you make this recipe? I'd love to hear how it was.Mention @veenaazmanov or tag me on Instagram #veenaazmanov

Do you love desserts? Especially Mousse Recipes?
You may like to see some of the delicious Mousse Recipes I have.
Or Click here to see my Recipe Index for all recipes

This apple mousse is the perfect dessert when you needs something rich but light and indulgent. The fall flavors of apple and cinnamon with the creamy textures of the mousse can be a comfort food perfect for any dessert table with family or friends this time of the year.

 

FTC Disclosure – The following page may have affiliate links. We are a participant in the amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Please read full Disclosure, Disclaimer & Copyright.

Author – Veena Azmanov

About Veena Azmanov

I’ve always loved cooking, baking, and cake decorating but couldn’t afford to attend culinary schools. So, I had to learn my way through trials and errors.
Here you can find my delicious, often healthy, and practical recipes, along with instructional videos and tutorials. In addition, I provide cake decorating recipes, tutorials, and tips on how to start your own cake decorating business.
I am also a contributor to two other websites – Cake Decorating Tutorials and East Indian Recipes.

Connect with me

Follow me on Pinterest

VEENA On GRAM

  • HOW TO MAKE HOMEMADE PUMPKIN PUREE (STEP BY STEP TUTORIAL) Why buy canned pumpkin puree when pumpkins are in season? Making your own homemade pumpkin puree is surprisingly simple and easy. The best part is you know exactly what goes into it. Homemade means no additives, no added sugar and delicious In this post, I share with you everything you need to know about pumpkin puree, how to roast pumpkin, how to puree pumpkin, how to store pumpkin puree and how to use pumpkin puree. CLICKABLE LINK IN MY PROFILE - CLICK LINK - THEN THE IMAGE TO GO TO RECIPE. https://veenaazmanov.com/homemade-pumpkin-puree/ #pumpkin #puree #homemade #fall #recipe #tutorial #DIY #foodblog #recipes #ingisrael #foodgwaker #yummy #eatsgram
  • New recipe on the blog.... MINI CHOCOLATE CHEESECAKE TARTS Recipe here - https://veenaazmanov.com/chocolate-cheesecake-tart/ Adorable mini tarts filled with a rich chocolate and cream cheese mixture in a buttery shortcrust pastry. These are semi-homemade chocolate cheesecake tarts and take only 20 minutes to make. This chocolate cream cheese tart recipe takes advantage of ready-to-use tart shells that cut preparation time by half and make entertaining a breeze #chocolate #cheesecake #tart #dessert #tartlets #minitarts #dessert
  • Flashback to a few cute HALLOWEEN CUPCAKE TOPPERS I made a few years ago and still very popular tutorials on my blog. My kids still remember these very fondly. Who wouldn't be excited to get these over at Halloween. Right? Do you know these are actually surprisingly easy to make? And you don't heed any special equipment or tools. Who knew a little bit of fondant could creat something so fun. CLICKABLE LINK IN MY PROFILE Clic the link first then the image to go see the tutorials. https://veenaazmanov.com/category/holiday-events-recipes/halloween-recipes-tutorials/page/2/ #halloween #cupcakes #tutorials #toppers #fondant #diy
  • Pumpkin Creme Brûlée If you don’t already love #Creme #Brulee, you will now with this #pumpkin #creme #brulee. Rich, creamy, decadent and irresistible. Nothing says pumpkin dessert like a pumpkin creme brulee. You will be surprised how easy it can be to make this recipe with the video tutorial. Perfect fall dessert for Thanksgiving or even Christmas. LINKTO MY BLOG IN MY BIO https://veenaazmanov.com/pumpkin-creme-brulee-recipe/ #dessert #desserts #fall #pumpkindessert #cremebrulee #veenaazmanov #israelfoodblogger #recipes #foodblog #cooking #foodporn #thekitchen #yummy #ingisrael #ingfood #blogging #foodgwaker #igfood #eatsgram #lunch #dinner #cake #wwwveenaazmanovcom #recipe #veenaazmanovdotcom #fall #desserts
  • Flashback to a few Pumpkin Cupcakes I made last year. How to decorate Pumpkin Cupcakes five different ways Check the whole video on my You Tube Channel- link in my bio @magic_colours_inside petal dust #pumpkin #pumpkinspice #cupcakes #fall #foodblog #buzzfeedfood #veenaazmanovdotcom #halloween #halloweencakes
  • New on the blog APPLE CRUMB BARS – APPLE PIE CRUMBLE BARS Winter brings an abundance of apples and this #applepie #crumble #bars are the perfect way to celebrate these. The #applepie #filling flavored with pumpkin spice and nutmeg on top of rich, buttery #shortcrust which soaks up all the wonderful apple juices which again is topped with more shortbread crust for a crisp buttery #crumble. This apple crumb bar will soon be your favorite fall treat. https://veenaazmanov.com/apple-pie-crumble-bars/
  • HALLOWEEN WITCH’S HAT CUPCAKE TOPPER Witch’s Hat Cupcake Topper is a simple and easy sweet treat you can make in less than five minutes and ball of back fondant in your hands for this Halloween. Kids love their cupcakes topped with anything witchy – right? Clickable link in my profile - click the link then the image you want the recipe/tutorial https://veenaazmanov.com/halloween-witchs-hat-cupcake-topper-tutorial/ #cupcaketoppers #hallwoeen #witchhat #veenaazmanov #cooking #ingfood #ingisrael #recipes #cupcake #toppers #israelfoodblogger #buzzfeedfood #food52

Follow VEENA!

Subscribe to my Blog

Reader Interactions

Comments

  1. SallyBR

    Hello, Veena! I just found your blog through a search on Pinterest for my most recent obsession, entremet cakes

    it is not easy to find blog posts that are as detailed as yours on this type of dessert, so I appreciate it very much.

    I will be following your adventures (I realize this is an old post, but I enjoyed it so much I had to say hello)

    (I have a few mousse-entremet cakes on my blog, if you’d like to stop by, I would love to have you there, but keep in mind, I am a total rookie on them)

    Reply

    • Veena Azmanov

      Thank you, Sally. Thank you for the lovely comment.
      Will definitely visit your site.

      Reply

  2. Glad

    Made these last week and they were so easy to make. They do look impressive but not so complicated. Thank you for sharing we loved it.

    Reply

    • Veena Azmanov

      Thank you so much Glad. So happy to hear that you enjoyed this recipe. Thank you for coming back to write this feedback. Appreciate it very much.

      Reply

  3. Sarah

    Thanks for the reply! One more question: when do I add the reserved pastry creme to the mousse? Thanks again!

    Reply

    • Veena Azmanov

      Add the vanilla pastry cream just before you add the whipped cream – Thanks Sarah.

      Reply

  4. Sarah

    Looks awesome and about to make this! How much vanilla goes into the pastry? Am I missing it? Thanks!

    Reply

    • Veena Azmanov

      Hey Sarah. I use 1 tsp vanilla bean paste or scrapings from half a bean. Thanks.

      Reply

      • Sarah

        Thanks! When do I put the pastry cream in the mousse??

        Reply

        • Veena Azmanov

          Just before you add the whipped cream. Thanks Sarah.

          Reply

  5. Lat

    Wow.. what an amazing dessert..I couldn’t take my eyes off the pics..very well explained

    Reply

    • Veena Azmanov

      Thank you Lat. Happy you like my explanation

      Reply

  6. Sarah

    Wow these look stunning! I’m not sure I could make these! My baking skills are beginner at best! But wowsa! So gorgeous!

    Reply

    • Veena Azmanov

      Thanks Sarah. There really is no baking much other than the crust, and the other two components are as easy as pie.. Thanks

      Reply

  7. Lauren

    This dessert is absolutely stunning! Such a great presentation

    Reply

    • Veena Azmanov

      Thank you Lauren.

      Reply

  8. Samaresh biswal

    Hi Veena,
    Thanks for the recipe was thinking what to make for this valentine . strawberry being her favorite fruit i know she gona love my surprise . Thanks a lot

    Reply

    • Veena Azmanov

      Thank you Samaresh. I’m sure she will love it… Enjoy!

      Reply

  9. swathi

    I will try this dessert with almond meal crust as hazelnut is allergic to my son. I like the strawberry mouse and strawberry coluis. My kids will like it for sure.

    Reply

    • Veena Azmanov

      Hey Swathi. Yes, almonds would just fine. I think your kids would love this very much.

      Reply

  10. April

    So fancy and pretty. They are tooo pretty to eat. I could look at them all day. Perfect dessert for Valentine’s day!

    Reply

    • Veena Azmanov

      Thanks April. Definitely perfect dessert for valentine’s day or any other day.

      Reply

  11. Catherine

    Veena, I’d love to slice into one of these beautiful little domes! They are so elegant and pretty…I’d love one right now.

    Reply

    • Veena Azmanov

      Thanks Catherine. They do look pretty and elegant but so easy to make too.

      Reply

  12. Pavani

    This is one of the most prettiest desserts I’ve ever seen. You make it sound so easy to make too. Love the fact that many of the components can be made ahead of time. These look perfect Valentine’s day treat.

    Reply

    • Veena Azmanov

      Thanks Pavani. It really is simple and easy – just a few extra steps and a lot of in between time but the technique and process is simple.

      Reply

  13. Marisa Franca @ All Our Way

    What an adorable looking dessert! You do such a great job with individual treats. The presentation is super sophisticated! I’m going to have to look into those silicone molds. I’d love to make that for Valentines Day but I couldn’t gather everything up in time. This would make a great spring and summer dessert.

    Reply

    • Veena Azmanov

      Thank you Marisa. These are definitely worth making any time of the year not just Valentine’d Day.

      Reply

  14. Gloria @ Homemade & Yummy

    Isn’t this a divine little dessert. What a great end to a meal. Perfect for company…since the presentation is awesome. I love this…and need to make it soon.

    Reply

    • Veena Azmanov

      Absolutely Gloria. Perfect for company or just a weekend treat. We love such desserts in our home.

      Reply

  15. Jessica @ Desserts With Benefits

    This is seriously the most impressive, sophisticated, classy dessert I have ever laid my eyes on. AND YOU’RE TELLING ME I CAN MAKE IT MYSELF??? Whaaaat??? 🙂
    I’m gonna look into getting those silicon molds too!

    Reply

    • Veena Azmanov

      Thank you Jessica. Yes it is seriously very easy and simple to make but looks incredibly elegant and sophisticated. I have not doubt you do a great job too!

      Reply

  16. Sandhya Ramakrishnan

    If I can make that I would be the star in my house. That looks so pretty Veena and I can’t even imagine doing that. Your post is so detailed, that I want to give it a try. Love the fact that everything can be made ahead of time.

    Reply

    • Veena Azmanov

      Thank you Sandhya. I have not doubt you already are a star!! Your dishes are absolutely amazing. This looks very elegant and sophisticated but it’s really simple and easy to make. I have not doubt you will have fun and surprise yourself.

      Reply

  17. Madhu

    Awesome, Very inspiring display

    Reply

    • Veena Azmanov

      Thank you Madhu

      Reply

  18. Adriana Lopez Martin

    This is like a work of art! Love it however I am not sure if I will eb able to do it as perfect as yours. This looks like a fancy restaurant quality dessert. I want some!

    Reply

    • Veena Azmanov

      Thank you Adriana. It look complicated but it really is not..! I’m sure your will be as gorgeous as mine.

      Reply

Join the conversation.....

Your email address will not be published. Required fields are marked *

×
Translate »