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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
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Prep Time: 30 minutes
Cook Time: 15 minutes
Freezing Time: 8 hours
Total Time: 8 hours 45 minutes

Ingredients

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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