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

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.
 
5 from 21 votes
Print Pin
Course: Dessert
Cuisine: French
Keyword: Strawberry Entremets
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 5 hours 15 minutes
Servings: 12 servings
Calories: 206kcal
Author: Veena Azmanov

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

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!

Nutrition

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