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 Continue reading “Mousse Domes”