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.
What do you have in this Plated Desserts
- Lemon jelly
- Sponge Cake
- White Chocolate Mousse
- 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.
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📖 Recipe Card
White Chocolate Mousse Dome
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
- You could make the lemon jelly and mousse dome a day in advance.
- White chocolate mousse needs atleast 6 to 8 hours in freezer. You can place it overnight. For easy unmoulding.
- You can pour chocolate sauce on top of the dome instead of caramel sauce.
- And instead of lemon jelly you can use strawberry or any berries. Even oranges are good.
- The cake is optional, you can skip it if you feel it is too much work.
STORAGE SUGGESTIONS
- Salted caramel sauce can be stored in fridge upto a month.
- White chocolate mousse dome can be placed in freezer till serving. Bring back to room temp atleast 30 mins before serving.
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.
Ravula Naresh
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!
Aarthi
Thank you so much
Padmini
Hi Arthy,
Excellent for first attempt.