Description
Delicate cherry blossom mousse domes with a stunning presentation and ethereal flavors, perfect for any gathering.
Ingredients
- 1 1/2 cups heavy cream
- 1/4 cup sugar
- 2 tsp cherry blossom essence or extract
- 1 tsp vanilla extract
- 1 tbsp gelatin powder
- 3 tbsp cold water (for blooming gelatin)
- 1/2 cup cherry puree
- 1 tbsp lemon juice
- 1 tbsp sugar (for cherry jelly)
- 1/2 tsp agar-agar (optional, for firmer jelly)
- 1/2 cup white chocolate (for glaze or decoration)
- Pink food coloring (optional)
- Sponge cake rounds or cookie bases (6 pieces, 2-inch diameter)
Instructions
- Start by blooming the gelatin in 3 tablespoons of cold water. Allow it to sit for 5-10 minutes to activate.
- In a small saucepan, combine the cherry puree with 1 tablespoon of sugar, lemon juice, and optional agar-agar if you’d like a firmer jelly. Bring the mixture to a simmer, stirring until thoroughly mixed.
- Add a portion of the bloomed gelatin to the warm cherry mixture. Stir to ensure it dissolves completely.
- Pour the cherry mixture into small molds or an ice cube tray. Freeze until solid, then slice into squares.
- In a separate bowl, whip the heavy cream with 1/4 cup of sugar, cherry blossom extract, and vanilla until soft peaks form.
- Melt the remaining gelatin and gently fold it into the whipped cream mixture.
- Fill the silicone dome molds halfway with the mousse. Insert a piece of frozen cherry jelly into the center of each mold, then top with more mousse to level.
- Cut the sponge or cookie bases into appropriate sizes and gently press them on top.
- Freeze the mousse domes for several hours or overnight until completely firm.
- For the glaze, melt the white chocolate and add pink food coloring if desired. Let it cool slightly.
- Unmold the frozen mousse domes onto a rack and pour the glaze over each dome until fully coated.
- Allow the domes to defrost in the fridge for 1-2 hours before serving.
Notes
Use high-quality ingredients for the best results. Experiment with different fruit flavors for the jelly layer.