I had these strawberry & hendrick’s domes in mind for a long time and they sat in the freezer, partly completed for even longer. I made a similar looking dessert when I attended the Miele Patisserie course last year. I always knew I wanted to make them again, but with my own flavours.
These were actually supposed to be very easy to make, however I screwed up the first batch of mousse. My strawberry puree was too hot and it deflated the whipped cream. Also the Hendrick’s Gin ganache didn’t freeze in the miniature moulds I purchased. I’m guessing that had something to do with the alcohol content.
So I had to scrape the ganache out of the moulds and then spoon it into the domes, it was all very distressing! So I actually had no idea what these were going to turn out like. I was pleasantly surprised when they turned out pretty damn perfect, despite the troubles along the way.
These domes were a mix up of lots of different recipes I’ve come across along the way. The strawberry mousse was from my Miele course, the glaze and genoise came from William Curley’s patisserie book and the Hendrick’s and rose ganache came from Paul A Young’s chocolate book.
Although I still have a long way to go in teaching myself patisserie, one of my favourite things to do, is to devise my own recipes like this. The great thing about so many of the patisserie books is that the base recipes can be customised and allow you to create your own recipes.
The picture below shows how the domes were assembled to give you an idea of how to go about filling them. Think of this as an action shot and excuse the quality.
Despite my earlier pitfalls these are actually very easy to make and are great for a dinner party as you can make them up to the frozen stage and keep them for up to a month. Then glaze them and allow them to defrost overnight or the same day.
STRAWBERRY & HENDRICK'S DOME
Ingredients
- ***HENDRICK'S & ROSE GANACHE***
- 75 ml Water
- 100 g Caster Sugar
- 50 g Cucumber
- 50 ml Hendrick's Gin
- 175 g <a href="http://www.kingsfinefood.co.uk/shop/chocolate-and-confectionery/chocolate-for-cooking/amedei-coverture-63.html">Amedei 63% Toscano Dark Chocolate</a>
- 1 Drop <a href="http://www.holylamaspicedrops.com/product/rose-extract/">Rose Extract</a>
- ***GENOISE***
- 75 g Eggs About 2 eggs
- 75 g Caster Sugar
- 75 g Plain Flour
- 32 g Unsalted Butter Melted
- ***STRAWBERRY MOUSSE***
- 185 g <a href="http://www.funkincocktails.co.uk/strawberry-puree" target="_blank" data-mce-href="http://www.funkincocktails.co.uk/strawberry-puree">Strawberry Puree</a>
- 15 g Cornflour
- 20 g Caster Sugar
- 40 g Egg Yolk approx 2 eggs
- 30 g Cocoa Butter or 1 sheet of gelatine
- 80 g White Chocolate
- 220 g Whipping Cream whipped
- ***SIMPLE SYRUP***
- 225 ml Water
- 190 g Caster Sugar
- 1 1/2 Peels of lemon zest
- 1/2 Tsp Vanilla Extract
- ***STRAWBERRY GLAZE***
- 8 g Leaf Gelatine
- 175 g Strawberry Puree
- 100 g Simple Syrup
- 1/4 Vanilla extract
- ***TO DECORATE***
- Pistachios chopped
- Chocolate decorations
- Freeze-dried strawberry pieces
- Strawberries
- Gold leaf
Instructions
- ***HENDRICK'S & ROSE GANACHE***
- Bring the water to a simmer with the sugar and cucumber, then pour it into a blender or mini chopper and blitz.
- Pass the puree through a fine sieve and place back into the saucepan. Add the gin and heat gently until warm enough to melt the chocolate, but do not allow it to simmer.
- Pour onto the chopped chocolate in a bowl and blend well. Add the rose extract and mix again.
- Leave the ganache to cool and place it in the fridge covered with cling-film.
- ***GENOISE***
- Preheat the oven to 190C and line a baking tray (20 x 30cm) with greaseproof paper.
- Put the eggs and sugar in a clean sterilized bowl. Whisk over a bain-marie to 37C.
- Remove the bowl from the pan of water and continue to whisk to the ribbon stage.
- Carefully fold the flour through the sabayon mixture using a spatula.
- When the flour is three quarters folded through, take two scoops and add it to the melted butter and stir thoroughly.
- Add the butter mixture to the base sabayon mixture and fold through until smooth and fully mixed.
- Pour into the prepared tray and spread out evenly with a stepped palette knife.
- Bake in the preheated oven for 15 minutes until the sponge springs back when pressed gently. Leave to cool.
- ***STRAWBERRY MOUSSE***
- Bring the strawberry puree up to the boil. In a medium bowl mix together the corn flour, caster sugar and egg yolk.
- Once the puree has come to the boil add it to the corn flour mix and whisk continuously. Transfer the mixture back to the saucepan and heat on medium, continually whisking until the mixture is a thick paste.
- Take off the heat and transfer to a large bowl. Stir through the cocoa butter and the white chocolate. If the mixture is not cold, let down the mixture with two tablespoons of the whipped cream. Then gently fold through the whipped cream, cover with clingfilm and allow to cool.
- ***STRAWBERRY GLAZE***
- Soak the gelatine in a bowl of ice cold water for a few minutes until soft.
- Squeeze to remove any excess water. Put the strawberry puree and simple syrup in a saucepan.
- Add the vanilla extract and bring the mixture to a boil.
- Take off the heat, add the soaked gelatine and strain into an airtight container. Leave to cool.
- ***TO ASSEMBLE***
- Stamp out 6 large circles and 6 small circles of genoise that will fit inside the silicone dome mould. Spoon some of the mousse into the moulds and using a small palette knife, scrape it up the sides of the mould so that you have completely covered the dome.
- Add some of the ganache to the mould and then place a small round of cake on top of the ganache.
- Add some of the strawberry mousse and cover the small sponge, then add the large circle of genoise and top off with strawberry mousse. Place the domes into the freezer and allow to set completely, at least 4 hours, preferably overnight.
- When the domes are frozen heat the glaze gently to approx 40C and take the frozen domes and place them on a cooling rack over a clean tray.
- Pour the glaze gently over the dome and allow to set before moving to cake cards and decorating with decorations of your choice.
I decorated these domes with chocolate circles I cut out of tempered chocolate spread on a chocolate transfer sheet. This is a great tutorial to show you how I made them.
The chocolate transfer sheets can be purchased from Amazon at really reasonable prices. So take a look there, as you can make some amazing designs using them.
Thanks for reading.
Angela
I’ve added this to #TryABiteTuesday, #CookBlogShare, #RecipeOfTheWeek, Fabulous Foodie Fridays and Simple and in Season
Zoe Cooper
I’ve never made this – apart from the glaze. Sampled a spare one tonight with my brother and sister in law. (Just so I knew before serving them at the party that they would be ok!)
It is delicious. The mousse is heaven and then the ganache flavour is perfectly balanced, not overpowering as I was concerned it might be.
I’m totally amateur baker, but your instructions made it easy to do. Thank you for your fab recipe!… Looking forward to trying some of your other recipes now.
patisseriemakesperfect
Zoe – thank you so much for your comment, I’m really pleased you liked the domes and that they went down well.
Let me know if you have any questions about any other recipes. x
Jodie Dodd
So lovely! They don’t look like you had so many issues. I love the “behind the scenes” of baking. I never had a clue how so many of these goodies were made. You really should create your own youtube channel! 🙂
PatisserieMakesPerfect
I don’t think I’m quite ready for a youtube channel! I try to show how I’ve constructed these things as it makes it much easier for people to have a go themselves. Glad you enjoy those shots. x
Mother Mands
Wow! These look amazing, and the fact they contain gin too…win! So tempted to have a go, but I’m not sure I have the patience. I tried a Strawberry Charlotte out of the Laudree cookbook the other week…nightmare and my results were pretty grim :/ I trust your results more than a recipe book though, so I may just have a pop 🙂
#SimpleandinSeason
PatisserieMakesPerfect
Thank you, after the pitfalls I experienced, I’m sure you’d be fine. I’ve never made a Charlotte, but I do like the idea of the Laduree cookbook. Is it good?
Mother Mands
It’s a beautiful book, but I think some of the recipes are a little vague for the amateurs out there like me 🙂 I am going to have another bash at a charlotte, but I’m adapting the recipe…a lot, to make it easy! 😀
PatisserieMakesPerfect
I don’t think it matters how advanced you are, if a recipe is wrong, you’re pretty much stuffed 🙁 Good Luck with the Charlotte.
Jen @ Jen's Food
I am in awe of your skills and you’re inspiring me to have a go… one day! Love the sound of all the flavours in this.
PatisserieMakesPerfect
Thank you Jen. I love Gin it’s true, these do taste great.