This is a delicious and chic dessert that you can also serve as a pastry. With this recipe you can make 18 large Domes or many more small ones that are ideal as petit fours with a high tea or a Grand dessert.
Ingredients and preparation per part:
Dacquase:
115 Gr protein
40 Gm sugar
100 Gm almond flour
115 Gm icing sugar
Vanilla extract (not necessary)
Mix the almond flour with the icing sugar well.
Beat the egg whites and sugar together until stiff (make sure you have a grease-free bowl and whisks)
Add the almond flour (and possibly vanilla extract) and gently fold everything together.
Place in a piping bag with a 10mm wide tip.
Pipe spirals onto a baking sheet. Make them in different sizes, for multiple layers in your Domes.
Bake at 150°C (convection oven) until nicely browned. About 12 minutes)
Cut out the correct circles with a cutter and let them cool.
Raspberry coulis:
250 gr. frozen raspberries
25 Gr sugar
8 G Cornstarch
Mix the sugar with the cornstarch.
Boil the raspberries in a saucepan to a simmer. Strain the raspberries. You will have approximately 150 Gr of raspberry puree/juice left over.
Bring the raspberry puree to the boil again.
Remove the cornstarch from the heat and mix it thoroughly into the puree. Make sure there are no lumps.
Bring it back to the boil and keep stirring well. Let it thicken a little.
Rose water and white chocolate bavarois:
120 Gm white chocolate melted
130 ml whole milk
130 ml whipped cream
85 Gr egg yolks
45 Gr sugar (divided in half)
2 tsp rose water
4 white gelatin leaves (soaked in water)
350 ml whipped cream whipped
Boil the milk with half the sugar
Bring the whipped cream (130ml) to the boil
In the meantime, beat the egg yolks and sugar together well
Add the warm whipped cream to the egg yolk little by little. Keep beating well and make sure that the egg yolk does not set (do not make scrambled eggs)
Return the cream mixture to the pan and heat until it just thickens slightly.
Off the heat, add the milk, rose water and squeezed gelatin. Mix well.
Also stir in the melted chocolate thoroughly.
Allow to cool to room temperature before carefully folding in the whipped cream.
Assembling the Domes:
Place the bavarois in a piping bag.
Place the raspberry coulis in a piping bag. Or use a teaspoon to spoon the coulis onto the mouse.
Pipe a little bavarois into the Dome. Pipe a spiral of coulis over this.
Place the smallest disc of dacquase over this. Make sure there is a little bavarois around it.
Pipe another layer of bavarois and coulis on top.
Place the large disc of dacquase on top and press firmly. Now your Domes is exactly full to the brim.
Place the mold in a good freezer. The lower the temperature, the easier it will be to grab the glasses.
Glaze:
250 gr. frozen raspberries
225 Gr liquid fondant
75 Gr glucose syrup
4.5 leaves of gelatin (soaked in cold water)
Boil the raspberries into a puree and strain this until you have approximately 150 Gr of puree/juice left.
Place the glucose and liquid fondant in a pan and bring to the boil. Stir well.
Remove from the heat and stir in the squeezed gelatine leaves.
Set aside until cool. Stir occasionally and check that it is not too thin and not too thick (it should remain pourable).
Note: if the glaze has become too thick, place a small amount in an open container and heat it in the microwave. Then stir this into the rest of the glaze, which will then naturally thin out again.
When the glaze has cooled enough, remove the Dome mold from the freezer.
Remove the Domes from the mold and place them on a rack.
Pour the glaze over the domes. Repeat this if necessary. Make sure they are well covered.
Remove them from the rack and place them on the final surface on which they will be served (cake board or plates).
Once they are completely thawed you can no longer move them!!
I decorated them with gold, but a fresh raspberry is also possible.
Note: wait until the glaze has really set before applying the decoration. If you do not do this, the decoration will sink into the glaze.
Enjoy your meal.
