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.
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.
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.
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.
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.
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)
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.
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.
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)
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.
Strawberry Mousse Domes with Pastry Cream Insert and Strawberry Coulis
Strawberry Mousse Domes with Pastry Cream Inserts and Strawberry Coulis
Print Pin RatePrep 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 (0.45 cups) Hazelnut meal
- 120 grams (0.96 cups) All purpose flour
- 75 grams (2.65 oz) Unsalted butter
- 75 grams (0.34 cups) Brown sugar
- 1/2 tsp (0.5 tsp) Vanilla Extract
- 1 tbsp (1 tbsp) Milk if needed
For the Vanilla Pastry Cream
- 500 ml (16.91 floz) Milk
- 50 grams (0.25 cups) Sugar
- 4 tbsp (4 tbsp) Cornstarch/Cornflour
- 1 tsp (1 tsp) Vanilla bean paste
For the Strawberry Mousse
- 1 cup (1 cup) Vanilla pastry cream see above
- 2 cups (0.63 lb) Strawberries
- 1/3 cup (2.35 oz) Sugar
- 1/2 tsp (0.5 tsp) Lemon Juice
- 2 tsp (2 tsp) Gelatin or Agar-Agar
- 2 tbsp (2 tbsp) Water
- 1 cup (8.05 floz) Whipping cream
- 1 drop (1 drop) Pink gel food color
For the Strawberry Couli
- 1 cup (0.32 lb) Strawberries
- 2 tbsp (2 tbsp) Water
- 2 tbsp (2 tbsp) Sugar
- 1/2 tsp (0.5 tsp) Clear vanilla - 1/2 tsp optional
ADJUST SERVINGS HERE - 12 servings
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!
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Nutrition Information
Nutrition Facts
Strawberry Mousse Domes with Pastry Cream Inserts and Strawberry Coulis
Amount Per Serving (129 grams)
Calories 206 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 5g25%
Trans Fat 0.2g
Polyunsaturated Fat 4g
Monounsaturated Fat 0g
Cholesterol 24mg8%
Sodium 67mg3%
Potassium 0mg0%
Carbohydrates 24g8%
Fiber 2g8%
Sugar 13g14%
Protein 3.4g7%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.
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
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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)
Veena Azmanov
Thank you, Sally. Thank you for the lovely comment.
Will definitely visit your site.
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.
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.
Sarah
Thanks for the reply! One more question: when do I add the reserved pastry creme to the mousse? Thanks again!
Veena Azmanov
Add the vanilla pastry cream just before you add the whipped cream – Thanks Sarah.
Sarah
Looks awesome and about to make this! How much vanilla goes into the pastry? Am I missing it? Thanks!
Veena Azmanov
Hey Sarah. I use 1 tsp vanilla bean paste or scrapings from half a bean. Thanks.
Sarah
Thanks! When do I put the pastry cream in the mousse??
Veena Azmanov
Just before you add the whipped cream. Thanks Sarah.
Lat
Wow.. what an amazing dessert..I couldn’t take my eyes off the pics..very well explained
Veena Azmanov
Thank you Lat. Happy you like my explanation
Sarah
Wow these look stunning! I’m not sure I could make these! My baking skills are beginner at best! But wowsa! So gorgeous!
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
Lauren
This dessert is absolutely stunning! Such a great presentation
Veena Azmanov
Thank you Lauren.
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
Veena Azmanov
Thank you Samaresh. I’m sure she will love it… Enjoy!
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.
Veena Azmanov
Hey Swathi. Yes, almonds would just fine. I think your kids would love this very much.
April
So fancy and pretty. They are tooo pretty to eat. I could look at them all day. Perfect dessert for Valentine’s day!
Veena Azmanov
Thanks April. Definitely perfect dessert for valentine’s day or any other day.
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.
Veena Azmanov
Thanks Catherine. They do look pretty and elegant but so easy to make too.
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.
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.
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.
Veena Azmanov
Thank you Marisa. These are definitely worth making any time of the year not just Valentine’d Day.
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.
Veena Azmanov
Absolutely Gloria. Perfect for company or just a weekend treat. We love such desserts in our home.
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!
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!
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.
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.
Madhu
Awesome, Very inspiring display
Veena Azmanov
Thank you Madhu
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!
Veena Azmanov
Thank you Adriana. It look complicated but it really is not..! I’m sure your will be as gorgeous as mine.