Strawberry Mousse Domes with Pastry Cream Inserts and Strawberry Coulis

5 from 23 votes

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.

Course Dessert

Cuisine French

Keyword Strawberry Entremets

Prep Time 45 minutes

Cook Time 30 minutes

Total Time 5 hours 15 minutes

Servings servings

Calories 206kcal

Author Veena Azmanov

Equipment

Ingredients

For the Hazelnut Cookie Crust

50 grams Hazelnut meal ground hazelnuts
128 grams All purpose flour
75 grams Butter unsalted, room temperature
75 grams Brown sugar
½ tsp Vanilla Extract
1 tbsp Milk if needed

For the Vanilla Pastry Cream

500 ml Milk
50 grams Sugar
4 tbsp Cornstarch cornflour
1 tsp Vanilla bean paste

For the Strawberry Mousse

1 cup Vanilla pastry cream see above
2 cups Strawberries
⅓ cup Sugar
½ tsp Lemon Juice
2 tsp Gelatin or Agar-Agar
2 tbsp Water
250 ml Whipping cream
1 drop Pink gel food color

For the Strawberry Couli

1 cup Strawberries
2 tbsp Water
2 tbsp Sugar
½ tsp Clear vanilla - ½ tsp optional

Metric - US customary

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 ¼ 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

in a heavy saucepan, combine cold milk, sugar, and cornstarch.
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 ½ 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.
in a heavy saucepan, add water, sugar, and strawberries.
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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