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    Home

    My First Attempt in Making Plated Dessert

    May 28, 2021 By Aarthi 3 Comments

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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.

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    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
    1. What do you have in this Plated Desserts
    2. 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

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    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!

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    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 Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 15 mins
    Freezing Time 8 hrs
    Total Time 8 hrs 45 mins
    Course Desert Recipe, Deserts, Dessert
    Cuisine American, French, Italian

    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.
    Keyword White Chocolate Mousse Dome
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
    Prevent your screen from going dark

    Pictorial:

    1)You will need small sphere moulds.

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

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

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    4)Add in lemon juice

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    5)Add in sugar

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    6)Mix well

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    7)Add few drop lemon food colour.

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    8)mix well

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    9)Spoon this into moulds.

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    10)Unmould.

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

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    12)Now lets make white chocolate mousse

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    13)Melt some white chocolate

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    14)Whip some whipping cream

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    15)Add little melted gelatin

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    16)Add melted white chocolate

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    17)Fold gently

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    18)Take your bigger moulds

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    19)Pour the white chocolate mix in

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    20)Place the lemon jelly in

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

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

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    22)Whip till fluffy

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    23)Now it is fluffy.

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

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    25)Add vanilla extract

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    26)Mix well

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    27)Now the egg is whipped

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    28)Sift in flour, baking powder and baking soda

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    29)Fold gently

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    30)Line a baking tray with parchment paper

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    31)Once batter is folded i

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    32)Add little milk and oil

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    33)Combine well

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    34)Spoon batter in

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    34)Spread roughly

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    35)Bake till done

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    35)Cut using little moulds.

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    36)Like this.

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    37)Spread jam on top

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    38)Unmould the mousse

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    39)Place this over the sponge cake.

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    38)like this

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    40)Place this set up in a wire rack.

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    41)Pour salted caramel sauce on top.

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    42)Slowly pour

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    43)It will cover the whole dome

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    44)Take a serving plate.

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    44)Drizzle little sauce on the side

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    45)Use a pastry brush to brush one stroke.

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    45)Like this.

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    47)Place the dome

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    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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    « Kimchi Grilled Cheese
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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

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