Elegant Cherry Blossom Mousse Dome Dessert
Elegant cherry blossom mousse domes made with airy sakura-infused mousse, a sponge cake base, and a delicate pink mirror glaze. A stunning, refined dessert perfect for spring.
- Prep Time: 30 minutes
- Cook Time: Chill/Freeze Time: 4–6 hours
- Total Time: 5 hours
- Yield: 5 hours
Ingredients
Mousse:
1 tbsp gelatin (powdered)
3 tbsp cold water
1/2 cup milk
1 tsp sakura extract (or cherry/rose)
1 tsp vanilla extract
4 oz white chocolate, chopped
1 1/2 cups heavy cream, whipped to soft peaks
Base:
6 small sponge cake circles or ladyfingers, cut to size
Mirror Glaze:
1 tbsp gelatin (powdered)
3 tbsp cold water
1/2 cup water
1 cup sugar
2/3 cup sweetened condensed milk
6 oz white chocolate, chopped
Pink gel food coloring
Instructions
-
Bloom gelatin in cold water. Heat milk until steaming, then add gelatin to dissolve. Stir in sakura and vanilla extracts.
-
Pour over white chocolate, stir until smooth. Cool.
-
Fold in whipped cream gently. Pipe into silicone dome molds.
-
Press sponge base into each dome. Freeze 4–6 hours.
-
For glaze, bloom gelatin. Heat water, sugar, and condensed milk. Add gelatin to dissolve.
-
Pour over chocolate, stir until smooth. Tint pink and cool to 90–95°F.
-
Unmold frozen domes and pour glaze evenly. Chill until ready to serve.
Notes
Store glazed domes in fridge for up to 3 days. Freeze unglazed domes for longer storage.