Ingredients
- 1 1/2 cups fresh raspberries
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1 1/2 cups heavy cream, whipped
- 2 teaspoons rosewater
- 2 teaspoons gelatin (bloomed in water)
- 1/2 cup white chocolate, chopped
- 1/4 cup condensed milk
- 1/2 cup water
Directions
Cook raspberries with sugar and lemon juice until softened and jammy; puree and strain to remove seeds.
Bloom gelatin, then gently fold the raspberry puree and rosewater into the whipped cream.
Add the bloomed gelatin to the raspberry cream mixture and mix until smooth.
Fill silicone dome molds with the mousse mixture and freeze overnight until firm.
For the glaze, heat water, sugar, and condensed milk until hot, then stir in the bloomed gelatin.
Pour the hot gelatin mixture over chopped white chocolate and blend until glossy; add pink coloring to achieve the desired shade.
Unmold the frozen mousse domes, place them on a wire rack, and pour the glaze evenly over the tops.
Garnish with raspberries, rose petals, and gold leaf, then serve chilled.
Frequently Asked Questions
Can I make these Raspberry Rose Mousse Domes ahead of time, and how should I store them?
Yes, these mousse domes are perfect for making ahead, especially since the total time includes 12 hours of setting. Store them covered tightly in the refrigerator for up to 3 days to maintain the delicate texture of the raspberry cream and rosewater flavor.
What is the best way to ensure my white chocolate doesn't seize when incorporating it into this mousse recipe?
Since this recipe involves folding the ingredients into whipped cream, the key is to melt the 1/2 cup of white chocolate gently over a double boiler or in short bursts in the microwave until just smooth. Ensure it cools slightly before folding it into the raspberry-cream mixture to prevent the temperature shock from seizing the chocolate.
I don't have fresh raspberries; what is the best substitution for the Raspberry Rose Mousse Domes?
If fresh raspberries are unavailable, you can substitute with an equal amount (1 1/2 cups) of frozen raspberries. Cook them down with the sugar and lemon juice just as you would the fresh ones until softened, then puree and strain before proceeding with the recipe.
