So I worked at this bake house in Champagne, Illinois where I learned the beauty of silicon molds. How beautiful and professional things look once you take them out of the molds. I have been gradually increasing my inventory of molds ever since. Last year I acquired some dome shaped one.
My initial inclination was to make cheesecakes. And I have made some delicious domed cheesecakes served on top of a variety of shortbread (rose pistachio is super awesome). Last year, though, I gave the British Baking Show a rest and watched Zumbo’s Desserts on Netflix. I did like it (not as well), but it was a different kind of influence. I wanted to make mousse cakes. I had it set in my heart.
So that was my initial goal, make a mousse dome. About the same time I learned about the value of silicon molds, I learned about glazes. So I had my heart set on making a shiny chocolate glaze. Which I think I rocked, it totally glossy.
Once I got into the process though, I kind of began to dream of more. How about a sphere rather than just a dome? What if I make a meringue dome for the bottom? I’d kind of seen some on my Instagram. And I could fill that with another mousse. I found a delicious keto mascarpone mousse that I used. So good.
With the meringue, though, I would suggest eating them quickly! But also they taste so good and are so refreshing you’re going to want to.
Strawberry Mousse Meringue Spheres
- 2 1/2 cups strawberries
- 1/4 cup maple sugar
- 1/4 tsp lemon juice
- 1 tbsp water
- 1 tsp gelatin
- 1/3 cup coconut cream
- 2 tbsp organic powdered sugar.
Chocolate Mirror Glaze:
- 4.5 grams gelatin
- 1/4 cup water
- 1 1/2 tbsp. water
- 1/3 cup maple sugar
- 65 grams coconut cream
- 1/8 cup cocoa powder
- 2 egg whites
- 50 grams maple sugar
- 50 grams organic powdered sugar
Mascarpone Mousse (I found a keto one to use on this and didn’t change anything)
Let’s Make It Happen: Strawberry Mousse: Cook strawberries, maple sugar, lemon juice and water in a pot over low heat for a half hour. Strain and allow it to cool. Pour 3/4 cup of juice into a bowl and sprinkle gelatin over the top. Reheat the rest of the juice until warm. Add the gelatin bowl. Whisk until dissolved. Whip the coconut cream and organic powdered sugar to medium peaks. Fold in 1/3 of the strawberry mix. Fold in the rest. Divide among silicone domes, smooth with an angled spatula. Freeze until completely set.
Mirror Glaze: Mix the gelatin and water. Bring the water and maple sugar to a boil. Add coconut cream and cocoa powder. Simmer for 5 minutes. Add gelatin. Whisk. Cool. Once the mousse has set up, place on a wire rack. Pour glaze over the top, making sure the sides get coated.
Meringue: Whisk egg whites in a stand up mixer to stiff peaks. Slowly add the sugars to stiff glossy peaks. Pipe onto the reverse side of the domes. Bake at 225 for an hour. Cool and very gently remove.
Assembly: Fill the meringues with mascarpone mousse. Place a strawberry mousse on top (I like to use an angled spatula to help). Eat and enjoy! (quickly- the meringues don’t last super long)