My First Attempt in Making a Plated Dessert. White Chocolate Mousse full of Lemon Jelly, Covered in Salted Caramel Sauce. So many layers of flavour and all the things goes so well together.
Don’t judge me by the look of this dessert . I’m trying my best. But I’m sure this is just not bad for first time.
You’ll be able to see I actually have placed some coriander leaves. Since I ran out of mint leaves. But i need some pop of green color for pictures. So i haven’t any option aside from coriander leaves.
Creating this recipe was a very good experience for me. Planning to make few more plated dessert. I will likely be sharing those recipe with you too.
What do you have got on this Plated Desserts
- Lemon jelly
- Sponge Cake
- White Chocolate Mousse
- Salted Caramel Sauce
If you have got any questions not covered on this post and should you need assistance, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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
White Chocolate Mousse Dome
White Chocolate Mousse Dome is a really delicate and little extra dessert which I attempted for the primary time. White Chocolate Mousse full of Lemon Jelly and drizzled with salted caramel sauce.
Ingredients
For White Chocolate Mousse
Instructions
For White Chocolate Mousse
Notes
TIPS & TRICKS
- You possibly can make the lemon jelly and mousse dome a day prematurely.
- White chocolate mousse needs atleast 6 to eight hours in freezer. You’ll be able to place it overnight. For simple unmoulding.
- You’ll be able to pour chocolate sauce on top of the dome as a substitute of caramel sauce.
- And as a substitute of lemon jelly you should utilize strawberry or any berries. Even oranges are good.
- The cake is optional, you may skip it should you feel it is simply too much work.
STORAGE SUGGESTIONS
- Salted caramel sauce might be stored in fridge upto a month.
- White chocolate mousse dome might be placed in freezer till serving. Bring back to room temp atleast 30 mins before serving.
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Pictorial:
1)You will want 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 color.
8)mix well
9)Spoon this into moulds.
10)Unmould.
11)press each 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 greater 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 fast sponge cake. Take one egg in a bowl.
22)Whip till fluffy
23)Now it’s 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)Mix 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 arrange in a wire rack.
41)Pour salted caramel sauce on top.
42)Slowly pour
43)It’s going to cover the entire 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 would like with lemon jelly and mint leaves. Since i did not have any mint leaves, i used few sprigs of coriander leaves for some green pop of color only for picture sake.
