Strawberry Mousse Domes with insert
Indulge in the elegance of our Strawberry Mousse Dome: a symphony of fresh strawberries, velvety mousse, and almond-infused bliss. Each bite unveils a harmonious blend of flavors and textures, crowned with a glossy glaze for a decadent finish. A treat that delights the senses and elevates any occasion with its exquisite beauty and irresistible taste.
Entremets, a term derived from French cuisine, represents a realm where culinary artistry meets indulgence. These intricate desserts are a symphony of flavors, textures, and visual delights, meticulously crafted to elevate the dining experience to new heights.
Each dome is a masterpiece, with a velvety strawberry mousse enveloping a surprise filling nestled at its core. Whether it’s a burst of creamy pastry cream or a refreshing strawberry jello insert, every bite offers a symphony of flavors and textures that tantalize the taste buds.
Why you’ll love these mousse domes?
- Versatility: This recipe offers versatility by providing options for both pastry cream and strawberry jello inserts, allowing you to customize the mousse domes according to your preferences or dietary restrictions.
- Balanced Texture: With the combination of creamy mousse, smooth pastry cream or jello insert, and glossy glaze, this recipe offers a delightful contrast of textures, creating a more interesting and satisfying eating experience.
- Homemade Components: Each component of this recipe, including the mousse, pastry cream, and glaze, is made from scratch. Homemade components often taste superior to store-bought alternatives and allow for better control over ingredients and flavors.
- Professional Presentation: The use of dome-shaped silicone molds and the final glaze gives the mousse domes a professional and elegant appearance, perfect for impressing guests at special occasions or dinner parties.
Ingredients and substitutes
- Fresh Strawberries: Provide the main flavor and natural sweetness to the strawberry mousse. Frozen strawberries (thawed) can be used when fresh strawberries are not available. Adjust the sugar accordingly based on the fruit’s sweetness.
- Almond Flour (for the Almond Cookie Base): Creates a gluten-free, nutty-flavored base for the mousse domes. You can also substitute almond flour with finely ground almond meal or other nut flour like hazelnut or pecan flour.
- Gelatin: Helps set the mousse and glaze, giving them structure. Agar-agar can be used as a vegetarian alternative to gelatin. Follow the package instructions for substitution ratios.
- Heavy Cream: Adds richness and helps stabilize the strawberry mousse. For a lighter option, you can use whipped coconut cream or whipped topping.
- Eggs (for the Pastry Cream): Provide richness and thickening properties to the pastry cream. You can also use cornstarch or arrowroot powder as an egg-free alternative. Use about two tablespoons of cornstarch or arrowroot powder for every egg yolk in the recipe.
- Sugar: Sweetens the mousse, pastry cream, and glaze. You can substitute granulated sugar with other sweeteners like honey, maple syrup, or agave syrup. Adjust the quantity based on sweetness preference.
- Vanilla Extract: Adds flavor to the pastry cream. Vanilla bean paste or vanilla powder can be used as an alternative to vanilla extract. Alternatively, you can infuse the milk with other flavorings, such as citrus zest or almond extract.
- Butter (for the Almond Cookie Base): Adds richness and flavor to the almond cookies. For a dairy-free option, you can use melted coconut oil or vegan butter.
- Cornstarch (for the Pastry Cream): Acts as a thickening agent for the pastry cream. Arrowroot powder or tapioca starch can be used as an alternative to cornstarch in equal amounts.
Step-by-step: Strawberry entremets domes
Make the Almond Cookie Base
- Preheat the oven to 350°F / 175°C (Gas Mark 4). Line a baking sheet with parchment.
- In a bowl, whisk together melted butter and sugar until light and creamy. Add the egg, then fold in both flours, almond extract, and salt.
- Roll the dough on a floured surface to about ⅛-inch thickness. Cut out discs (about the same diameter as your silicone molds).
- Chill the cut cookies for 15–20 minutes, then bake for 10–12 minutes until edges are lightly golden. Cool completely.
Pastry cream inserts
- In a saucepan, whisk together yolks, sugar, and cornstarch until pale and smooth.
Gradually pour in milk while whisking to avoid lumps.
Cook over medium heat, stirring constantly, until thickened and bubbling. Remove from heat and stir in vanilla. - Transfer to a bowl, cover the surface with plastic wrap, and chill until cold. Once chilled, whisk until smooth and transfer to a piping bag.
Strawberry Jell-O inserts
- In a small saucepan, combine strawberry puree and sugar. Warm gently until the sugar dissolves. Stir in gelatin until fully dissolved.
- Pour into small molds (approximately 2 inches in diameter) or silicone ice cube trays. Refrigerate until firm, about 1 hour.
Strawberry mousse
- In a saucepan, reduce the strawberry puree by half over medium heat. Add gelatin and stir until dissolved. Strain to remove any seeds, then let it cool to room temperature.
- In a clean bowl, whip cold heavy cream with powdered sugar and cornstarch until stiff peaks form. Gently fold the cooled strawberry mixture into the whipped cream until well combined.
Assemble
- Spoon or pipe strawberry mousse halfway into dome-shaped silicone molds (4 oz size). Add one insert in the center.
- Cover with more mousse and smooth the top. Press a baked almond cookie on top as the base. Freeze for 3–4 hours (or overnight) until firm.
Neutral glaze
- Combine water, sugar, and corn syrup in a saucepan over medium heat. Stir until sugar dissolves.
- Sprinkle gelatin over and let it bloom for 5 minutes. Heat gently until gelatin is completely dissolved. Let it cool slightly until it reaches a pourable, but not hot, consistency.
Glaze and Finish
- Unmold the frozen domes and place them on a wire rack set over a tray. Pour the neutral glaze evenly over each dome, letting it drip down the sides.
Pro tip: If the glaze thickens, warm it for 10–15 seconds until fluid again. - Transfer to a serving plate once the glaze sets slightly. Garnish with diced strawberries at the base and a strawberry half on top.
- Keep refrigerated until ready to serve.
Tips for Success
- Prepare in Advance: Many components of this dessert can be made ahead of time. Plan your preparation schedule accordingly to allow enough time for chilling and setting.
- Use High-Quality Ingredients: Since this dessert relies heavily on the flavors of fresh strawberries, almond flour, and other key ingredients, using high-quality ingredients will greatly enhance the final product’s taste and texture.
- Proper Gelatin Handling: Ensure that gelatin is properly bloomed (softened in cold water) before using it in the recipe. This ensures even distribution and proper setting of the mousse and glaze.
- Even Distribution of Components: When assembling the mousse domes, ensure that the inserts (pastry cream or strawberry jello) are evenly distributed and centered within each dome for consistent flavor in every bite.
- Chill Before Glazing: Allow the assembled mousse domes to chill in the freezer until they are completely set before applying the glaze. This helps the glaze to set quickly and evenly over the domes.
- Proper Unmolding: To ensure clean and smooth edges when unmolding the mousse domes, gently stretch the silicone molds away from the frozen mousse before popping them out. This helps release the domes without causing any damage.
- Experiment with Flavors: Don’t be afraid to experiment with different flavor combinations for the mousse, inserts, and glaze. You can try using different fruits, extracts, or even spices to create unique variations of this dessert.
- Presentation Matters: Pay attention to the presentation of your mousse domes. A clean and elegant presentation enhances the overall dining experience and makes your dessert more visually appealing.
- Practice Patience: While this dessert requires several steps, patience is key to achieving the best results. Take your time with each component and enjoy the process of creating something beautiful and delicious.
More strawberry recipes for you
- Mango Mousse Cake with Mango Jello Insert
- Heart Chocolate Mousse Cake
- Chocolate Mousse Cake with Mirror Glaze
- Strawberry Mousse Cake
- Bavarian Cream (Creme Bavaria ~ Creme Bavarois)
- Blackberry Panna Cotta, Mango Panna Cotta, Strawberry Panna Cotta
Frequently asked questions
How do I store leftover mousse domes?
Store leftover mousse domes in an airtight container in the freezer. Allow them to thaw in the refrigerator for a few hours before serving.
Can I make these mousse domes ahead of time?
Yes, you can make the mousse domes ahead of time and store them in the freezer until ready to serve. They can be kept in the freezer for several days.
What is the best way to unmold the mousse domes?
Gently stretch the silicone molds away from the frozen mousse before popping them out to ensure clean and smooth edges.
Are there any allergy-friendly substitutions I can make?
For dairy-free options, you can use whipped coconut cream instead of heavy cream and dairy-free butter in the almond cookie base. Additionally, you can use gluten-free flour for the cookie base to make it gluten-free.
How can I prevent the glaze from dripping too much?
Allow the glaze to cool slightly before pouring it over the mousse domes, and ensure that the domes are frozen solid to help the glaze set quickly and evenly. You can also use a pastry brush to smooth out any excess glaze drips for a neater presentation.
Strawberry Mousse Domes with Insert
Indulge in the elegance of our Strawberry Mousse Dome: a symphony of fresh strawberries, velvety mousse, and almond-infused bliss. Each bite unveils a harmonious blend of flavors and textures, crowned with a glossy glaze for a decadent finish. A treat that delights the senses and elevates any occasion with its exquisite beauty and irresistible taste.
Video
Ingredients
Makes 6 x 4 oz desserts
Almond cookie dough
- ¼ cup (50 g) Granulated sugar
- ¼ cup (60 g) Unsalted butter melted
- 1 large Egg
- ½ cup (60 g) All-purpose flour or gluten-free works too
- 1 cup (110 g) Almond flour
- ¼ tsp Almond extract
- ¼ tsp Salt
Pastry cream
- 1 cup (244 g) Whole milk
- 4 large Egg yolks
- ¼ cup (50 g) Granulated sugar
- 2 tbsp Cornstarch
- 1 tsp Vanilla extract
Strawberry mousse
- 1 cups (230 g) Strawberry puree
- 2 tsp (8 g) Gelatin powder
- ¼ cup (30 g) Powdered sugar
- 1 cup (238 g) Heavy cream chilled
- 2 tbsp Cornstarch
Strawberry jello insert
- 1 cup (144 g) Strawberry juice or puree
- 1 tablespoon Gelatin powder
- 2 tbsp Sugar
Neutral glaze
- ¼ cup Water
- ½ cup (100 g) Granulated sugar
- ¼ cup (85 g) Corn syrup
- 2 tbsp (14 g) Gelatin powder
Plus
- Dome-shaped silicone molds
Method
Make the Almond Cookie Base
- Preheat the oven to 350°F / 175°C (Gas Mark 4). Line a baking sheet with parchment.
- In a bowl, whisk together melted butter and sugar until light and creamy. Add the egg, then fold in both flours, almond extract, and salt.¼ cup Granulated sugar, ¼ cup Unsalted butter, 1 large Egg , ½ cup All-purpose flour , 1 cup Almond flour, ¼ tsp Almond extract, ¼ tsp Salt
- Roll the dough on a floured surface to about ⅛-inch thickness. Cut out discs (about the same diameter as your silicone molds).
- Chill the cut cookies for 15–20 minutes, then bake for 10–12 minutes until edges are lightly golden. Cool completely.
Make the Pastry Cream Insert (if using)
- In a saucepan, whisk together yolks, sugar, and cornstarch until pale and smooth. Gradually pour in milk while whisking to avoid lumps. Cook over medium heat, stirring constantly, until thickened and bubbling. Remove from heat and stir in vanilla. Transfer to a bowl, cover the surface with plastic wrap, and chill until cold. Once chilled, whisk until smooth and transfer to a piping bag.1 cup Whole milk, 4 large Egg yolks, ¼ cup Granulated sugar, 2 tbsp Cornstarch, 1 tsp Vanilla extract
Make the Strawberry Jello Insert (optional)
- In a small saucepan, combine strawberry puree and sugar. Warm gently until the sugar dissolves. Stir in gelatin until fully dissolved. Pour into small molds (about 2-inch diameter) or silicone ice cube trays. Refrigerate until firm, about 1 hour.1 cups Strawberry puree, 2 tsp Gelatin powder, ¼ cup Powdered sugar, 1 cup Heavy cream, 2 tbsp Cornstarch
Make the Strawberry Mousse
- In a saucepan, reduce the strawberry puree by half over medium heat. Add gelatin and stir until dissolved. Strain to remove any seeds, then let it cool to room temperature.1 cup Strawberry juice or puree, 1 tablespoon Gelatin powder, 2 tbsp Sugar
- In a clean bowl, whip cold heavy cream with powdered sugar and cornstarch until stiff peaks form. Gently fold the cooled strawberry mixture into the whipped cream until well combined.
Make the Neutral Glaze
- Combine water, sugar, and corn syrup in a saucepan over medium heat. Stir until sugar dissolves.1/4 cup Water, 1/2 cup Granulated sugar, 1/4 cup Corn syrup, 2 tbsp Gelatin powder
- Sprinkle gelatin over and let bloom for 5 minutes. Heat gently until gelatin is completely dissolved. Let cool slightly until it reaches a pourable, but not hot, consistency.
Assemble the Domes
- Spoon or pipe strawberry mousse halfway into dome-shaped silicone molds (4 oz size). Add one insert in the center.Dome-shaped silicone molds
- Cover with more mousse and smooth the top. Press a baked almond cookie on top as the base. Freeze for 3–4 hours (or overnight) until firm.
Glaze and Finish
- Unmold the frozen domes and place them on a wire rack set over a tray. Pour the neutral glaze evenly over each dome, letting it drip down the sides.Pro tip: If the glaze thickens, warm it for 10–15 seconds until fluid again.
- Transfer to a serving plate once the glaze sets slightly. Garnish with diced strawberries at the base and a strawberry half on top.
- Keep refrigerated until ready to serve.
Notes
- Prepare in Advance: Many components of this dessert can be made ahead of time. Plan your preparation schedule accordingly to allow enough time for chilling and setting.
- Use High-Quality Ingredients: Since this dessert relies heavily on the flavor of fresh strawberries, almond flour, and other key ingredients, using high-quality ingredients will greatly enhance the taste and texture of the final product.
- Proper Gelatin Handling: Ensure that gelatin is properly bloomed (softened in cold water) before using it in the recipe. This ensures even distribution and proper setting of the mousse and glaze.
- Even Distribution of Components: When assembling the mousse domes, ensure that the inserts (pastry cream or strawberry jello) are evenly distributed and centered within each dome for consistent flavor in every bite.
- Chill Before Glazing: Allow the assembled mousse domes to chill in the freezer until they are completely set before applying the glaze. This helps the glaze to set quickly and evenly over the domes.
- Proper Unmolding: To ensure clean and smooth edges when unmolding the mousse domes, gently stretch the silicone molds away from the frozen mousse before popping them out. This helps release the domes without causing any damage.
- Experiment with Flavors: Don’t be afraid to experiment with different flavor combinations for the mousse, inserts, and glaze. You can try using different fruits, extracts, or even spices to create unique variations of this dessert.
- Presentation Matters: Pay attention to the presentation of your mousse domes. A clean and elegant presentation enhances the overall dining experience and makes your dessert more visually appealing.
- Practice Patience: While this dessert requires several steps, patience is key to achieving the best results. Take your time with each component and enjoy the process of creating something beautiful and delicious.
Equipment you will need
Nutrition
Tried this recipe?
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Pretty disappointed in this recipe. Instructions for gelatin were unclear as opposed to agar agar. I think I should have left the puree to set in the gelatin before folding but wasn’t clear in the recipe. The pastry cream was awful, wouldn’t thicken as written and is sickeningly sweet. 2 cups of sugar and 1.5 cups of liquid is crazy and I wish I hadn’t followed instructions as written.
Sorry you did not enjoy this Corina. The pastry cream has 1/2 cup sugar, not 2 cups sugar.
made this recipe a couple of times and loved it, I wanted to make a banana mousse in place of the strawberry, and I was wondering if i could substitute the banana and strawberry gram for gram
Thank you for the lovely feedback, Isobel. I do think that banana instead of strawberry would work just fine as well. I have not tried it but don’t see why not.
Where can I watch your videos please?
Sue, all the videos are in the post. They play automatically.
The links don’t seem to work for anything but the products. Is there another way to watch? I would love to know how to make the strawberry mousse. Thank you
Linda, I just checked all the links in the post are working. The strawberry mousse has a video here
I made this recipe this weekend for Mother’s Day – it was a show-stopper both to the eyes and the mouth! Thanks so much for this recipe and tutorial! I had the molds and desire for years, but the recipes always seemed daunting. I finally got the nerve to try it, and it was a hit – also easy to make since you can do each step separately when you have the time and then assemble on the given day needed. Now I want to make more and am willing to take on some recipes with more steps/ingredients. I wish I could add my pictures. Thanks again!
Thank you, Shannan. I am so happy you had success with this recipe and enjoyed it. Thanks for the lovely feedback.
Hi! I’m hoping to try making these over the weekend. I noticed in the instructions for the vanilla pastry cream it says 1 cup (2.00 cups) Milk. Is the correct amount 1 or 2 cups? Also, for the strawberry mouse it says 1 lb (10.00 oz) Strawberries, so I’m wondering if it is supposed to be 16 oz or 10 oz. Thank you and I’m looking forward to trying this!
Sorry, Kelly. Somehow the conversions weren’t working but I fixed it. I hope all is well now. Please feel free to ask any questions. Thanks
Thanks very much!
Hello, planning on making these this week for an event. Quick question, how do I store the inserts. You say I can make them 3 days prior. Do I leave them in the freezer the whole time, or freeze until firm and then remove? And after assembly with the mouse, should I leave them until ready to serve in the freezer or fridge?
Thank you!
Yes, Noura. You leave them in the freezer until you are ready to use them. After assembly, you can freeze until you remove them from the mold. Then you want to keep them in the fridge so they thow. Perhaps 4 to 6 hours. If you dont’ plan to use them sooner. Keep them frozen.
Hi loved your recipe!
I wanted to know more about storage information & tips.
Once the domes are set & frozen, can we store it in fridge at 3degree celcius in an air tight container for 5-7 days?
Bobby. No this won’t say for more than 2 to 3 days in the fridge. May be 4 at most. You freeze them and take them out about 3 days before if that works
Hi Veena, It would be really helpful if you could a video for the mousse part when you get a chance. Thanks
I tried this again yesterday. It tasted amazing except I found random chunks of what could be possibly agar agar and/or cornstarch. The agar agar had solidified and I had to liquefy it yet again by boiling it with 2 tbsp of water. This happened when I was waiting for the whipped cream to get to the soft peak stage. I feel that the timing is a bit tricky there.
Despite this, got rave reviews for the fancy dessert.
Thank you, Suchi. Happy you enjoyed this dessert.
I’m planning on making these ahead of time for an event. Once the pastry cream insert is in the mousse and I put these in the freezer, can I leave it like that for a couple of days? Or is it only the pastry cream that can stay frozen for a couple of days?
Also thanks so much for the detailed recipe!
Hey Isabella. You are very welcome.
You can leave these in the freezer for a few days but you will need to make sure to give it enough time to thaw in the fridge before serving.
Let me know how it goes.