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Cherry Blossom Mousse Domes Recipe

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4.6 from 70 reviews

Cherry Blossom Mousse Domes are elegant, delicate desserts featuring a light cherry blossom-infused mousse encasing a surprise cherry jelly center. Set on a sponge cake or cookie base and topped with a glossy white chocolate glaze tinted pink, these mousse domes combine floral and fruity flavors with a beautiful presentation perfect for special occasions or sophisticated dessert menus.

Ingredients

Scale

Mousse

  • 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)

Cherry Jelly Insert

  • 1/2 cup cherry puree
  • 1 tbsp lemon juice
  • 1 tbsp sugar
  • 1/2 tsp agar-agar (optional, for firmer jelly)
  • Portion of bloomed gelatin from above

Decoration and Assembly

  • 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

  1. Bloom Gelatin: Bloom the gelatin powder by sprinkling it over 3 tablespoons of cold water. Let it sit undisturbed for 5-10 minutes until it absorbs the water and becomes jelly-like.
  2. Prepare Cherry Jelly: In a small saucepan, combine cherry puree, 1 tablespoon sugar, lemon juice, and agar-agar if using. Heat the mixture to a gentle simmer while stirring until the sugar and agar dissolve completely. Add a portion of the bloomed gelatin to the warm mixture and stir well to incorporate. Pour this mixture into small molds or an ice cube tray and freeze until fully set.
  3. Whip Mousse: In a chilled mixing bowl, whip the heavy cream with 1/4 cup sugar, cherry blossom essence, and vanilla extract until soft peaks form. Gently melt the remaining bloomed gelatin (either in a microwave or over a double boiler) until liquid but not hot, then carefully fold it into the whipped cream mixture to stabilize the mousse.
  4. Assemble Mousse Domes: Fill silicone dome molds halfway with the cherry blossom mousse. Remove the frozen cherry jelly inserts from their molds and press one into the center of each mousse-filled dome. Top with more mousse until the molds are filled and level the surface smoothly.
  5. Add Base and Freeze: Place a sponge cake round or cookie base on top of each filled dome, pressing gently to adhere. Freeze the assembled domes for several hours or overnight until they are completely firm.
  6. Prepare White Chocolate Glaze: Melt the white chocolate gently until smooth. If desired, tint the melted chocolate with pink food coloring to match the cherry blossom theme. Allow the glaze to cool slightly to a pourable but not too hot temperature.
  7. Glaze the Domes: Unmold the frozen mousse domes carefully and place them on a rack with a tray underneath. Pour the pink white chocolate glaze evenly over the tops of each dome until fully coated. Let excess drip off.
  8. Defrost and Serve: Transfer the glazed mousse domes to the refrigerator and allow them to defrost for 1-2 hours to achieve a soft yet chilled texture before serving.

Notes

  • Blooming gelatin properly is crucial to avoid lumps in the mousse.
  • Agar-agar is optional but provides a firmer cherry jelly if preferred.
  • Ensure the white chocolate glaze is not too hot when pouring to prevent melting the mousse.
  • Use silicone dome molds for easy unmolding.
  • Can be prepared a day in advance for convenience.

Keywords: Cherry blossom mousse, sakura dessert, cherry mousse dome, white chocolate glaze, cherry jelly insert, elegant mousse dessert

Find it online: https://amayaharis.com/cherry-blossom-mousse-domes-recipe/