Snow White Strawberry Dome (Alabaster Strawberry Dome)

Category: Confectionery
Snow White Strawberry Dome (Alabaster Strawberry Dome)

Ingredients

White Chocolate Capsules:
White chocolate 80g
hemisphere shape 8 pcs
tassel brush 1 PC
Cocoa biscuit:
eggs are large 2 pcs
sugar 60g
flour 50g
cocoa powder 10g
Strawberry jelly:
Strawberry 400g
sugar 100g
gelatin 8g
Strawberry mousse:
Strawberry 200g
sugar 50g
cream 33-38% 120g
gelatin 4g
Italian meringue:
egg white 1 PC
sugar 40g
water 2st. l.
Strawberry lace:
sugar 30g
butter (melt) 15g
strawberry puree 15g
flour 15g

Cooking method

  • Snow White Strawberry Dome (Alabaster Strawberry Dome)
  • Another attempt to create an original dessert. A wonderful dessert. Light, uplifting, very romantic.
  • * Sponge cake cocoa
  • * Refreshing strawberry jelly
  • * Crispy white chocolate ball with delicate soft creamy strawberry mousse
  • * Strawberry crumbly lace with strawberry flavor.
  • Here we use silicone spheres with a diameter of 7 cm (this is 90 ml) 4 servings.
  • White Chocolate Capsules:
  • Obligatory procedure for tempering chocolate.
  • Pour 1/3 of the chocolate separately. Melt the chocolate in a water bath, where the water only boils slightly and the bowl of chocolate does not touch the water. Dissolve to 38-39C.
  • Snow White Strawberry Dome (Alabaster Strawberry Dome)
  • Remove from the bath. Pour in 1/3 of the chocolate. Stir and while stirring cool to 24-25C.
  • Snow White Strawberry Dome (Alabaster Strawberry Dome)
  • Put it back in a water bath and bring, stirring, to 27C. This is a very quick step. Be sure to follow the exact readings. If the chocolate is overheated, the whole procedure can be started over.
  • Snow White Strawberry Dome (Alabaster Strawberry Dome)
  • Do a chocolate swab test. Correct tempering - freezes quickly in a few minutes at T15-22C, cracks when broken, does not smear, does not melt in the hand. Work with chocolate at T up to 20C. If it cools, then warm it up with a hairdryer.
  • Apply a thin layer with a brush inside the sphere cavity. Let stand in the refrigerator for 5 minutes. How it crystallizes - apply a second layer of chocolate. Put in the refrigerator again.
  • Cocoa biscuit:
  • Turn on the oven at 180C. Prepare a baking sheet, lay baking paper. Combine flour with cocoa and sift. Separate the yolks and whites. Beat the yolks with 20 g of sugar until light "ribbon". Beat the whites with 40g of sugar until firm peaks. Combine whipped whites and yolks with a spatula. Sift the flour and cocoa mixture into the mixture.
  • Snow White Strawberry Dome (Alabaster Strawberry Dome)
  • Mix gently with a spatula until combined.
  • Snow White Strawberry Dome (Alabaster Strawberry Dome)
  • Spread the dough thinly on a baking sheet, in an even layer. Bake for 7 minutes.
  • Cut 10x10cm squares from the finished biscuit.
  • Snow White Strawberry Dome (Alabaster Strawberry Dome)
  • Strawberry jelly:
  • Snow White Strawberry Dome (Alabaster Strawberry Dome)
  • Dissolve gelatin according to the instructions. Pour sugar into strawberries and puree with a blender. To taste. If sour, then add additional sugar to taste. Heat to 80C. Do not boil! Puree may lose color. Add gelatin solution and stir. Pour into a mold a silicone with a diameter of 20 cm (or any other, but cover the bottom with cling film) with a thickness of at least 1 cm. Refrigerate for 2 hours to thicken. Or in the freezer. Cut out circles with a notch with a diameter of 6-7 cm.
  • Snow White Strawberry Dome (Alabaster Strawberry Dome)
  • Strawberry mousse:
  • Dissolve gelatin according to the instructions.
  • Puree the strawberries with sugar. The puree should be pleasantly sweet. If there is not enough sugar, add. Heat the puree. Add gelatin solution and stir.
  • Leave to cool at room temperature.
  • Cooking Italian meringue. At the same time, start whipping the protein with a mixer and separately boil sugar syrup with 2 tbsp. l. water up to 115.
  • Snow White Strawberry Dome (Alabaster Strawberry Dome)
  • When the protein is beaten to peaks, without turning off the mixer, pour the syrup in a thin stream into the middle. And beat until glossy and up to room temperature.
  • Snow White Strawberry Dome (Alabaster Strawberry Dome)
  • Whip cold cream until peaks.
  • Combine whipped cream with puree. Stir with a spatula.
  • Snow White Strawberry Dome (Alabaster Strawberry Dome)
  • Add the meringue and mix gently again until combined.
  • Snow White Strawberry Dome (Alabaster Strawberry Dome)
  • Fill the chocolate capsules with mousse and return to the refrigerator for 2-3 hours.
  • Snow White Strawberry Dome (Alabaster Strawberry Dome)
  • Strawberry lace:
  • Turn on the oven at 180C. In a small bowl, combine sugar and strawberry puree. Add melted butter. Stir.
  • Snow White Strawberry Dome (Alabaster Strawberry Dome)
  • Add flour and stir.
  • Snow White Strawberry Dome (Alabaster Strawberry Dome)
  • Put the mixture in the refrigerator for a while. It should thicken a little.
  • Then apply it with a spoon, a strip, very thinly, on parchment or silicone mat. Bake in a hot oven for about 3 minutes. Immediately, while still hot, take out and roll the rug into a roll to shape the tasty decorations. When they cool down the lace is very fragile and crunchy. Very tasty! Just don't put them in the refrigerator - they are afraid of moisture.
  • Snow White Strawberry Dome (Alabaster Strawberry Dome)
  • Mounting:
  • 1 hour before serving:
  • Grease the biscuits with syrup of puree strawberry, water and sugar.
  • Place strawberry jelly on top.
  • Above is a ball of two hemispheres. So that they are tightly adjacent to each other.
  • Snow White Strawberry Dome (Alabaster Strawberry Dome)
  • Lightly sand each part.
  • Decorate with lace.
  • The recipe was repeated by the beloved chef Rogerio 🔗
  • You can serve!
  • Snow White Strawberry Dome (Alabaster Strawberry Dome)
  • Let's take a look at the middle! Believe me - it's delicious!
  • Snow White Strawberry Dome (Alabaster Strawberry Dome)
  • Make each other happy!

The dish is designed for

4 servings

Time for preparing:

4 hours

Cooking program:

baking, freezing

National cuisine

France

MariS
The spirit was captured by such beauty! So festive and delicious Natasha!
Awesome!
Happy New Year!
Tasha
What are our wonderful smileys. A festive mood immediately set in.
Marish, mutually.
And I'm running to sleep ... I didn't sleep today. Prepared the recipe. Now I'm happy!
Tanyulya
Kruuuuto
Mar_k
What a beauty, no words !!!! Only emotions!!! I understand, I can't do this, although I'll bookmark it !!! Maybe when I'll ripen !!!
Sima
Sheer delight!
Admin

Natasha, SUPER great! BRAVO!

I will not do it, because long work - but I would eat it with great pleasure. Can I put a present under the Christmas tree?
Manna
Natasha, what a beauty it is! Delight alone !!! That's what it means, MASTER !!! BRAVO!!!
Scops owl
Amazing Very beautiful And this funny lace looks interesting from above
Cvetaal
Natasha, this is simply indescribable delight, Master with a capital letter !!!!! Holiday greetings!!!
Malva
But I see that it is not so far to go to Donetsk ... Natasha, open some sweet restaurant, we will come to you for a gathering-tasting)))
Honor and praise to your skill, patience and dedication!
Twist
Natashaas always, great! Very beautiful and no doubt delicious!
AlenaT
Natasha, as always, like in an expensive good restaurant!)))
kil
Quote: Tasha

What are our wonderful smileys. A festive mood immediately set in.
Marish, mutually.
And I'm running to sleep ... I didn't sleep today. Prepared the recipe. Now I'm happy!
🔗
Tasha
How many reviews! : snegurochka: Thank you. I am glad that you liked. And I would argue that the dessert is not difficult. Buy yourself silicone hemispheres. And apply first the chocolate and then the mousse, harden and put them together. What is difficult? Cut 10x10cm cookies and jelly circle. Believe me, it's not difficult. And it looks, yes! Very impressive!
Happy New Year! Good mood and benefits!
Husky
Natasha !! This is something from the world of fantasy !! Space !! This beauty is definitely not of terrestrial origin !!
Now I sit my head racking what to make a chocolate shell, if there is no such form. What can be adapted from the available means?
I went on to think !!
Tasha
Luda, now foreign confectioners do such things! You know! It seems transcendental moments of execution. But elementary things can be repeated. Step by step, maybe we will enter molecular confectionery.
The spheres I used are Chinese ... made of silicone, cheap. I'm just planning to get branded. So they look.

Snow White Strawberry Dome (Alabaster Strawberry Dome)
What about the options? It is difficult to find such a form in acetate or silicone. Ordinary plastic is not suitable.
Admin

Natasha, congratulations on the well-deserved victory "RECIPE OF THE WEEK"! BRAVO!
dopleta
Sumptuously! Masterly! Exquisite! This is haute cuisine! Bravo, Natasha! I used to make chocolate vases using balloons, but I have the same shapes. Thanks and congratulations!
Chef
Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition
Mom Tanya
I join in the congratulations!!! There is nothing in the world tastier than strawberries! All the more soooooooooo masterfully served !!!
lu_estrada
Natasha, this is unrealistically beautiful, and of course you need to be a crezi to create such miracles of beauty!
Complete delight and respect for your patience and skill!
Tasha
Everything, everything! My favorite forum users are HP. Thank you for the inspiration! I have a great desire to make and show new delicious works. Let's improve together. On top of that, a reflex camera will appear soon. : photo: I will no longer suffer with old squeezes on a soap dish and will be able to make photos more beautiful and high-quality.
I wish you peace over your head, a pleasant stay, prosperity, comfort at home, delicious lunches and dinners, sweet awakenings, health and happiness in your soul!
Let only sincere people surround you, let them reciprocate!
Let the children delight with success and responsiveness!
May every day of the new - 2014 bring you only bright feelings!
MariS
Natasha, thank you for everything! And your wishes are so beautiful and sincere, let all of us be sure to come true (and yours is doubly!)
Happy new 2014 year to you!
Pulisyan
Natasha, I congratulate you on winning the competition! Your work is very beautiful and exquisite, and the design is at the highest level, thank you!
Husky
Tasha, Natasha, your dessert sunk into my heart so much that I wanted to repeat it as quickly as possible. And even the absence of the "sphere" form did not prevent me from bringing it to life.
Long thought that I can use as a chocolate mousse shell?
And that's what I found for this dessert.

Snow White Strawberry Dome (Alabaster Strawberry Dome)

This is a chocolate mold - shells.
I was very afraid that the forms are not deep and over time the soufflé will simply fall out of it. I mean from the top shell.
But I cheated, and for lack of a chocolate pearl, I put strawberries in the sink.

Snow White Strawberry Dome (Alabaster Strawberry Dome) Snow White Strawberry Dome (Alabaster Strawberry Dome)

Since the dessert was made literally in front of guests and there was very little time, I made a proven recipe, with which I knew I could definitely handle it.
Vanilla sponge cake on boiling water + cocoa, fresh strawberry jelly, strawberry puree mousse + whipped cream + danone curd + gelatin
Chocolate glaze decoration.

Thank you Natasha for the beauty, which is simply impossible not to repeat.
Ilona
Natasha, this is something! Soooo beautiful !!! It's not for nothing that I ordered silicone molds for cake pops from Lily! Or are they too small? And what is the size of your balls? I’ll go and see if you wrote, but I didn’t. And congratulations on purchasing the long-awaited DSLR!
Tasha
Ludaaa! I just saw your message! A master is a person who is happy to do what others cannot do, and even with a new fantasy. Bravo!
IlonaI haven’t bought a DSLR yet, it’s in the process. So I spank the old one. The balls are provided for 7cm. But I did it at 5cm, which is quite good. Pops are too small. Will be like candy. The smaller the size, the more jewelry you need to handle, the more patience.
Ilona
Nooo, I don’t pull on a jeweler ... I’ll have to spend starting with pies before purchasing a suitable gizmo! Lua, how skillfully adapted the shells! I only have silicone jaws that can be closed. In a combination of white chocolate and pink soufflé ... in short, I will not shock the people, not Halloween today! I'll look for something else)))
Kitty
Natasha, Hi! and I'm from Gorlovka. Very beautiful dessert, I won't even try to repeat it, I'll just watch
Tasha
I'm doing much better now. I would treat you.

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