Strawberry Mousse Domes with Insert
Coooking Temperature: 350 °F / 180 °C / Gas Mark 4
Calories: 17
Adjust Servings Here: 6 servings
Description
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.
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
Instructions
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.
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
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