Raspberry Mousse Dome Cake Recipe

How to make a raspberry mousse dome dessert.

Course: Dessert

Keyword: dessert

Yield: 8 servings

Place chocolate in a heat proof bowl.
Warm the heavy cream in a small saucepan over low-medium heat. As soon as it starts simmering, pour the heavy cream over the white chocolate.
Let the cream and chocolate sit for 5 minutes. Then mix with a whisk until it's smooth.
Add butter and let it melt into the mixture. Mix with a whisk until it's fully combined and smooth. Cool the white chocolate ganache to room temperature, then place it in the fridge until you're ready to use it.

In a small bowl, mix together gelatin and 1/4 cup water. Let stand for 5 minutes while gelatin blooms.
In a medium saucepan, combine frozen raspberries, sugar, and 1/4 cup water. Warm the mixture until the sugar has dissolved and the raspberries are not frozen anymore.
Remove the mixture from the heat source and place into a blender to purée.
Place a sieve over a medium heat proof bowl. Strain the raspberry mixture through the sieve to remove the seeds. Using the back of a spoon, push the raspberry juice through the sieve as much as you can. It's quite time consuming, and you will throw out a lot of the raspberry mixture.
Place the raspberry mixture into the saucepan and heat on low-medium until boiling. Add gelatin and cook for 1 minute.
Cool the raspberry mixture to room temperature.
Pour whipping cream into a metal bowl for your stand mixer. Fit your stand mixer with the whisk attachment.
Whip the cream until stiff peaks form (5-7 minutes).
Fold the raspberry mixture into the whipping cream. Chill the raspberry mousse for 4 hours or until it's sturdy enough to use for your dome cake.

In a stand mixer fitted with the paddle attachment, cream together butter and sugar.
Slowly add flour and salt and cream together.
Press the cookie base into a 9"x13" pan lined with parchment paper.
Bake for 16-20 minutes at 350 degrees F.
Cool the cookie base. Make cut outs of your cookie base once it has cooled for your raspberry dome cake.

You will have enough for 8 half sphere raspberry dome cakes. Reuse your half sphere molds as needed.
Use a spoon to heap the raspberry mousse into the silicone mold. Press it into the mold to ensure there are no crevasses that will form on the exterior of the dessert.
Using a melon baller, spoon 1 ball of white chocolate ganache into the center of the raspberry mousse filled silicone mold.
Add more raspberry mousse as needed to the outside of the ball of white chocolate ganache. You can also add raspberry mousse over the white chocolate ganache to fully encase it, if you want to.
Press the shortbread cookie (that you cut to size using a cookie cutter or glass) into the raspberry mousse and white chocolate ganache in the silicone mold. It's ok if it sticks out a bit from the mold.
Place the raspberry mousse dome cake in the freezer overnight.
Remove the raspberry mousse dome cake from the silicone mold.
Serve immediately. Freeze the raspberry mousse dome cake if you're not serving it right away. Let it thaw at room temperature for about 15 minutes before cutting into it. The raspberry dome cake is good for up to 1 month in the freezer.