Description
Delight in the enchanting Cherry Blossom Mousse Domes, combining light, creamy mousse with a fruity cherry jelly insert and a touch of floral elegance.
Ingredients
- 1 1/2 cups heavy cream
- 1/4 cup sugar
- 2 tsp cherry blossom essence or extract
- 1 tsp vanilla extract
- 1 tbsp gelatin powder
- 3 tbsp cold water (for blooming gelatin)
- 1/2 cup cherry puree
- 1 tbsp lemon juice
- 1 tbsp sugar (for cherry jelly)
- 1/2 tsp agar-agar (optional, for firmer jelly)
- 1/2 cup white chocolate (for glaze or decoration)
- Pink food coloring (optional)
- Sponge cake rounds or cookie bases (6 pieces, 2-inch diameter)
Instructions
- Bloom the gelatin in 3 tablespoons of cold water and set aside for 5-10 minutes.
- Combine cherry puree, 1 tablespoon of sugar, lemon juice, and agar-agar in a small saucepan. Bring to a simmer and stir until mixed.
- Add a portion of the bloomed gelatin to the warm mixture, stirring to dissolve.
- Pour the cherry mixture into small molds or an ice cube tray and freeze until solid.
- Whip the heavy cream with 1/4 cup of sugar, cherry blossom extract, and vanilla extract until soft peaks form.
- Melt the remaining gelatin and fold into the whipped cream mixture.
- Fill the silicone dome molds halfway with the mousse and insert a piece of frozen cherry jelly in the center.
- Top with more mousse to level the molds, then press sponge or cookie bases gently on top.
- Freeze for several hours or overnight until firm.
- Melt the white chocolate and add pink food coloring if desired; cool slightly before unmolding.
- Pour the glaze over each dome until fully coated and let defrost in the fridge for 1-2 hours before serving.
Notes
Use high-quality cherry blossom essence for the best flavor. Adjust sweetness to your preference and explore variations with other fruit purees.
