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Cherry Almond Mousse Domes with Ruby Mirror Finish

  • Yield: 8 1x

Ingredients

Scale
  • For the Cherry Almond Mousse:
  • 2 cups cherries, pitted
  • 1/2 cup granulated sugar
  • 1 cup heavy cream
  • 1/2 cup cream cheese, softened
  • 1 tsp almond extract
  • 2 tsp powdered gelatin
  • 3 tbsp cold water
  • For the Cherry Core:
  • 1 cup cherry puree
  • 2 tbsp sugar
  • 1 tsp lemon juice
  • 1 tsp powdered gelatin
  • 1 tbsp cold water
  • For the Biscuit Base:
  • 1 cup almond biscuits or digestive biscuits, finely crushed
  • 3 tbsp melted butter
  • For the Ruby Mirror Finish:
  • 1 cup granulated sugar
  • 1/2 cup water
  • 1/2 cup sweetened condensed milk
  • 1 cup white chocolate, finely chopped
  • 1 tbsp powdered gelatin
  • 3 tbsp cold water
  • 1 tsp vanilla extract
  • 2–3 drops red food coloring
  • For Garnish (optional):
  • Sliced cherries
  • Toasted almond flakes
  • Edible gold flakes

Instructions

  1. 1. Mix crushed biscuits with melted butter and press into dome molds as the base layer. Chill for 15 minutes.
  2. 2. Bloom gelatin for cherry core in cold water for 5 minutes.
  3. 3. Heat cherry puree, sugar, and lemon juice until warm.
  4. 4. Stir in bloomed gelatin until dissolved, then pour into small inserts and freeze until firm.
  5. 5. Bloom gelatin for mousse in cold water for 5 minutes.
  6. 6. Cook cherries with sugar until softened, then blend into a smooth puree and strain.
  7. 7. Beat cream cheese, almond extract, and cherry puree until smooth.
  8. 8. Warm a small portion of cream and dissolve gelatin, then mix into cherry base.
  9. 9. Whip remaining cream to soft peaks and fold into the mixture.
  10. 10. Fill dome molds halfway with mousse, add a frozen cherry core, then cover with remaining mousse.
  11. 11. Freeze for at least 6 hours until fully firm.
  12. 12. Bloom gelatin for glaze in cold water.
  13. 13. Heat sugar, water, and condensed milk until steaming (do not boil).
  14. 14. Remove from heat and add white chocolate and gelatin, stirring until smooth.
  15. 15. Blend in vanilla extract and red food coloring until glossy.
  16. 16. Cool glaze to about 90°F (32°C).
  17. 17. Unmold frozen domes and place on a wire rack.
  18. 18. Pour ruby mirror finish evenly over domes until fully coated.
  19. 19. Chill for 30 minutes before serving.
  20. 20. Garnish with cherries, almond flakes, and gold flakes.
  • Author: Chef Stella

Nutrition

  • Calories: 340
  • Sugar: 33 g
  • Fat: 18 g
  • Carbohydrates: 38 g
  • Protein: 4 g