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    Home

    My First Attempt in Making Plated Dessert

    Last Updated On: Apr 14, 2025 by Aarthi

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    My First Attempt in Making a Plated Dessert. White Chocolate Mousse filled with Lemon Jelly, Covered in Salted Caramel Sauce. So many layers of flavour and everything goes so well together.

    Don't judge me by the look of this dessert . I am trying my best. But I am sure this is not bad for first time.

    You can see I have placed some coriander leaves. Since I ran out of mint leaves. But i want some pop of green colour for pictures. So i have no option other than coriander leaves.

    Creating this recipe was a really good experience for me. Planning to make few more plated dessert. I will be sharing those recipe with you too.

    Table of Contents

    • What do you have in this Plated Desserts
    • 📖 Recipe Card
    • White Chocolate Mousse Dome

    What do you have in this Plated Desserts

    1. Lemon jelly
    2. Sponge Cake
    3. White Chocolate Mousse
    4. Salted Caramel Sauce

    If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

    Follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.

    IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

    📖 Recipe Card

    White Chocolate Mousse Dome

    White Chocolate Mousse Dome is a very delicate and little extra dessert which I attempted for the first time. White Chocolate Mousse filled with Lemon Jelly and drizzled with salted caramel sauce.
    5 from 3 votes
    Print Pin Rate
    Prep Time: 30 minutes minutes
    Cook Time: 15 minutes minutes
    Freezing Time: 8 hours hours
    Total Time: 8 hours hours 45 minutes minutes

    Ingredients

    • Salted Caramel Sauce
    • Mint leaves for garnishing

    For Lemon jelly

    • 1 tsp Gelatin
    • ½ cup Water
    • 3 tbsp Sugar
    • 3 tbsp Lemon juice
    • Yellow food colour

    For White Chocolate Mousse

    • 2 cups White Chocolate
    • 1 cup Whipping Cream
    • ½ tsp Gelatin
    • 1 tbsp Water

    For Sponge Cake

    • ⅓ cup All purpose flour
    • 1 large Egg
    • ¼ cup Sugar 100 grams
    • ½ tsp Baking Powder
    • ⅛ tsp Baking Soda
    • ¼ cup Oil
    • ⅛ cup Milk
    • 1 tsp Vanilla Extract
    • 3 tbsp Jam

    Instructions

    For Lemon Jelly

    • Take gelatin in a bowl, add water soak for 10 mins.
    • Heat this in microwave till gelatin is melted.
    • Add in sugar, lemon juice, yellow food colour and mix well.
    • Pour this into mini sphere moulds and set in fridge till firm.
    • Take two half sphere and stick together to form a ball. Set aside in fridge till needed.

    For White Chocolate Mousse

    • Take gelatin in a bowl, add water soak for 10 mins.
    • Heat this in microwave till gelatin is melted.Melt white chocolate.
    • Take cream and whip till stiff.
    • Add in gelatin liquid in and mix well.
    • Add in white chocolate and fold gently.
    • Now pour this into half sphere mould. Place lemon jelly ball in center and press it gently.
    • Pop this in freezer for few hours till firm.
    • Unmould when firm and set aside.

    For Sponge Cake

    • Preheat oven to 180 degree C. Line a tray with parchment paper.
    • Take flour, baking soda, baking powder in a sifter and sieve it into a bowl.
    • Take milk, oil and vanilla in a bowl and mix well.
    • Take egg in a large bowl, use a electric beater or stand mixer to whisk till frothy.
    • Add sugar little at a time and keep whisking till light and fluffy.
    • Add in the dry ingredients and wet mixture in and mix gently.
    • Now pour the batter into the pan and bake for 5 to 8 mins.
    • Remove and cool completely.
    • Slice into small rounds that fits the mousse dome. Set aside.

    Assembling

    • Take the cut out sponge cake circle. Spread some jam on it.
    • Place the mousse dome on top. Spoon in caramel sauce so that it covers the whole dome.
    • Take a plate, drizzle salted caramel sauce and brush a stroke.
    • Place the dome. Decorate it with lemon jelly, mint leaves.
    • Serve immediately.

    Notes

    TIPS & TRICKS

    1. You could make the lemon jelly and mousse dome a day in advance.
    2. White chocolate mousse needs atleast 6 to 8 hours in freezer. You can place it overnight. For easy unmoulding.
    3. You can pour chocolate sauce on top of the dome instead of caramel sauce.
    4. And instead of lemon jelly you can use strawberry or any berries. Even oranges are good.
    5. The cake is optional, you can skip it if you feel it is too much work.

    STORAGE SUGGESTIONS

    1. Salted caramel sauce can be stored in fridge upto a month.
    2. White chocolate mousse dome can be placed in freezer till serving. Bring back to room temp atleast 30 mins before serving.
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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    Pictorial:

    1)You will need small sphere moulds.

    2)Start by making lemon jelly. Take gelatin in a jug.

    3)Once soaked melt it in microwave for 30 seconds.

    4)Add in lemon juice

    5)Add in sugar

    6)Mix well

    7)Add few drop lemon food colour.

    8)mix well

    9)Spoon this into moulds.

    10)Unmould.

    11)press both sphere together to make it small ball.

    12)Now lets make white chocolate mousse

    13)Melt some white chocolate

    14)Whip some whipping cream

    15)Add little melted gelatin

    16)Add melted white chocolate

    17)Fold gently

    18)Take your bigger moulds

    19)Pour the white chocolate mix in

    20)Place the lemon jelly in

    21)Press it gently and pop this in freezer for 3 to 4 hours.

    22)Now lets make a quick sponge cake. Take one egg in a bowl.

    22)Whip till fluffy

    23)Now it is fluffy.

    24)Add sugar little at a time and whip till fluffy.

    25)Add vanilla extract

    26)Mix well

    27)Now the egg is whipped

    28)Sift in flour, baking powder and baking soda

    29)Fold gently

    30)Line a baking tray with parchment paper

    31)Once batter is folded i

    32)Add little milk and oil

    33)Combine well

    34)Spoon batter in

    34)Spread roughly

    35)Bake till done

    35)Cut using little moulds.

    36)Like this.

    37)Spread jam on top

    38)Unmould the mousse

    39)Place this over the sponge cake.

    38)like this

    40)Place this set up in a wire rack.

    41)Pour salted caramel sauce on top.

    42)Slowly pour

    43)It will cover the whole dome

    44)Take a serving plate.

    44)Drizzle little sauce on the side

    45)Use a pastry brush to brush one stroke.

    45)Like this.

    47)Place the dome

    48)Decorate as you wish with lemon jelly and mint leaves. Since i didn't have any mint leaves, i used few sprigs of coriander leaves for some green pop of colour just for picture sake.


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    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    Reader Interactions

    Comments

    1. Ravula Naresh

      at

      5 stars
      First, try itself made a delicious one, Desserts are not so easy to make, they require really good skill, which you made in the very first attempt wonderful.

      Must say Very Beautiful Plating. You are the Star!

      Reply
      • Aarthi

        at

        Thank you so much

        Reply
    2. Padmini

      at

      5 stars
      Hi Arthy,

      Excellent for first attempt.

      Reply
    5 from 3 votes (1 rating without comment)

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