Description
Indulge in these elegant Red Velvet Mousse Domes with Sablé Cookie Base, perfect for festive celebrations!
Ingredients
Scale
- 300 ml heavy cream (cold)
- 250 ml whole milk
- 1 vanilla bean or 2 tsp pure vanilla extract
- 3 egg yolks
- 80 g granulated sugar
- 6 g powdered gelatin (about 2 tsp) + 30 ml cold water
- 6–8 fresh strawberries (small, stem removed)
- 120 g unsalted butter (room temperature)
- 80 g powdered sugar
- 1 egg yolk
- 200 g all-purpose flour
- a pinch of salt
- 1 tsp vanilla extract
- 150 g sugar
- 150 g glucose syrup
- 75 ml water
- 100 g sweetened condensed milk
- 150 g white chocolate (finely chopped)
- 10 g powdered gelatin + 60 ml water
- Red gel food coloring
- 100 g white chocolate for the ring and ball
Instructions
- BLOOM THE GELATIN FOR THE MOUSSE: Combine 6 g powdered gelatin with 30 ml cold water in a small bowl and let sit for 10 minutes until fully bloomed.
- HEAT THE MILK AND INFUSE VANILLA: In a saucepan, heat the whole milk and vanilla (bean or extract) over medium heat until warm but not boiling. Remove from heat once warmed through.
- PREPARE THE EGG YOLK MIXTURE: In a separate bowl, whisk the egg yolks and granulated sugar until pale and slightly thickened.
- COOK THE CUSTARD BASE: Slowly pour the warm milk over the egg mixture while whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring gently, until it reaches 82°C (180°F) and thickens slightly.
- INCORPORATE GELATIN AND COOL: Remove the custard from heat, stir in the bloomed gelatin until fully dissolved, and let cool to room temperature.
- FOLD IN WHIPPED CREAM: Whip the cold heavy cream to soft peaks, then gently fold it into the cooled custard base until smooth and fully combined.
- FILL MOLDS WITH MOUSSE AND STRAWBERRIES: Spoon a small amount of mousse into each silicone dome mold, press one whole strawberry into the center, and cover with additional mousse until the mold is filled. Smooth the tops.
- FREEZE THE MOUSSE DOMES: Transfer the molds to the freezer and freeze overnight until completely solid.
- MAKE THE SABLÉ COOKIE DOUGH: Cream the butter and powdered sugar together in a bowl until smooth. Add the egg yolk and vanilla, then mix in the flour and salt until a dough forms.
- ROLL AND CHILL THE DOUGH: Roll the dough between two sheets of parchment paper to a 4 mm thickness. Chill in the refrigerator for 30 minutes.
- BAKE THE COOKIE BASES: Cut rounds slightly larger than your dome molds and place them on a baking sheet lined with parchment. Bake at 170°C (340°F) for 12–14 minutes until lightly golden. Cool completely.
- BLOOM THE GELATIN FOR THE GLAZE: In a small bowl, combine 10 g powdered gelatin with 60 ml water and let bloom for 10 minutes.
- HEAT SYRUP BASE FOR GLAZE: In a saucepan, bring sugar, glucose syrup, and water to a boil and cook until it reaches 103°C (217°F).
- FINISH THE GLAZE: Remove the syrup from heat and stir in sweetened condensed milk and the bloomed gelatin until fully dissolved. Pour over chopped white chocolate and let sit for 1 minute.
- BLEND AND COLOR THE GLAZE: Use an immersion blender to blend the mixture until smooth. Add red gel food coloring until it reaches a bright Santa hat red. Let cool to 32–35°C (90–95°F) before using.
- UNMOLD AND GLAZE THE DOMES: Remove the frozen mousse domes from the molds and place on a wire rack over a tray. Pour the red mirror glaze over each dome, letting it coat evenly. Let set for 5 minutes.
- ASSEMBLE THE DOMES ON COOKIES: Use a spatula to gently lift each glazed dome and place it on a sablé cookie base.
- DECORATE WITH WHITE CHOCOLATE: Pipe or mold a ring of melted white chocolate around the base of each dome to create the “fur trim.” Add a small white chocolate ball to the top of each dome to complete the Santa hat look.
Notes
- Use fresh strawberries for better flavor and presentation.
- Ensure the mousse is fully set before glazing for best results.
- Chill the cookie bases before serving for enhanced texture.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Dessert
- Method: Chilling, Baking
- Cuisine: French
Nutrition
- Serving Size: 1 dome
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 120mg