Introduction

Cherry Blossom Mousse Domes are an elegant, delicate dessert featuring fluffy cherry-scented mousse with a surprise cherry jelly center. Perfect for spring celebrations, these domes combine light textures and subtle floral flavors for a memorable treat.

Three dome-shaped desserts are shown in a row on a white marbled surface. Each dessert has a smooth, glossy light pink shell that reflects light clearly. They sit on shiny golden bases that contrast with the soft pastel color of the domes. On top of each dome are delicate pink flower decorations with fine details, including petals and yellow stamens, accompanied by small gold leaf accents and gold dots scattered near the flowers. The domes are arranged in a diagonal line, with the closest dome in sharp focus and the others softly blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups heavy cream
1/4 cup sugar
2 tsp cherry blossom (sakura) 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

Step 1: Bloom the gelatin by sprinkling it over 3 tablespoons of cold water. Let it sit for 5 to 10 minutes until it softens.
Step 2: In a small saucepan, combine cherry puree, 1 tablespoon sugar, lemon juice, and agar-agar if using. Heat gently and stir until the mixture simmers and the sugar dissolves. Remove from heat and stir in a portion of the bloomed gelatin. Pour the mixture into small molds or an ice cube tray and freeze until set.
Step 3: In a chilled bowl, whip the heavy cream with 1/4 cup sugar, cherry blossom essence, and vanilla extract until soft peaks form. Gently warm the remaining bloomed gelatin to melt it, then fold it carefully into the whipped cream mixture.
Step 4: Fill silicone dome molds halfway with the cherry blossom mousse. Press a frozen cherry jelly piece into the center of each dome, then top with more mousse to cover and level the surface.
Step 5: Place a sponge cake round or cookie base on top of each dome and gently press down to secure. Freeze the domes for several hours or overnight until fully firm.
Step 6: To make the glaze, melt white chocolate gently and add pink food coloring if desired. Allow the glaze to cool slightly, so it thickens but is still pourable.
Step 7: Carefully unmold the frozen mousse domes onto a rack. Pour the white chocolate glaze over each dome, ensuring they are fully coated.
Step 8: Transfer the glazed domes to the refrigerator and allow them to defrost slowly for 1 to 2 hours before serving for best texture and flavor.

Tips & Variations

For a firmer jelly insert, use agar-agar instead of gelatin as it sets more firmly and holds shape better when frozen.
Substitute cherry blossom essence with rose or violet extract for a different floral twist.
If you don’t have silicone dome molds, small bowls or ramekins lined with plastic wrap can work as alternatives for shaping.
Decorate the finished domes with edible flower petals or a dusting of powdered sugar for an elegant presentation.

Storage

Store the mousse domes in an airtight container in the freezer for up to one week. When ready to serve, thaw in the refrigerator for 1 to 2 hours. Avoid thawing at room temperature to maintain the texture and prevent melting of the glaze.

How to Serve

Three shiny, smooth, pale pink dome cakes sit in a row on round white plates with golden edges, placed on a white marbled surface. Each dome has delicate, light pink flower decorations with detailed petals and golden centers arranged on the top, accompanied by small gold leaf pieces and tiny gold dots scattered around. The domes are perfectly round with a soft reflection of light on their surfaces, and the golden edges of the plates add a touch of elegance. The focus is on the front dome, with the two others softly blurred in the background, showing the neat and artistic presentation of the desserts. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these mousse domes in advance?

Yes, you can prepare and freeze them ahead of time. Just glaze and thaw them a few hours before serving for the best results.

What can I use if I don’t have cherry blossom extract?

You can replace cherry blossom essence with other floral extracts such as rose or violet, or simply omit it and add a bit more vanilla for a different but still delicious flavor.