Smoked Vanilla & Blackberry...Smoked Vanilla & Blackberry Mousse Dome

An elegant avant-garde dessert featuring a delicate smoked vanilla bean mousse, a vibrant blackberry-rosemary gelée core, and a crunchy toasted hazelnut dacquoise, enveloped in a glossy purple mirror glaze.

Ingredients

Cooking Instructions

1. 01

   Prepare the Blackberry-Rosemary Gelée: In a small saucepan, heat the blackberries, 30g of granulated sugar, and the rosemary sprig over medium heat until the berries break down. Remove the rosemary. Puree the mixture, pass it through a fine-mesh sieve to remove seeds, and stir in 1.5 sheets of bloomed gelatin. Pour into mini dome silicone molds and freeze for 2 hours until solid.

2. 02

   Bake the Hazelnut Dacquoise: Whip the egg whites in a clean bowl to soft peaks, then gradually rain in the caster sugar, whipping to a stiff, glossy meringue. Gently fold in the hazelnut flour and sifted powdered sugar. Pipe circles slightly smaller than the diameter of your main dome molds onto a baking sheet lined with parchment. Bake at 180°C (350°F) for 12-15 minutes until lightly golden. Allow to cool completely.

3. 03

   Create the Smoked Vanilla Mousse: Heat 100ml of the heavy cream with the smoked vanilla bean paste. Pour the hot cream over 150g of the chopped white chocolate and stir until smooth and melted. Whisk in 1.5 sheets of bloomed gelatin until dissolved. Let the mixture cool to room temperature. Whip the remaining 200ml of heavy cream to soft peaks, then gently fold it into the cooled white chocolate base.

4. 04

   Assemble the Domes: Fill six large dome silicone molds halfway with the smoked vanilla mousse. Press a frozen blackberry gelée insert into the center of each dome. Pipe a thin layer of mousse over the insert, then top with a round of hazelnut dacquoise, pressing gently so it sits flush with the base of the mold. Freeze for at least 4 hours, preferably overnight, until completely solid.

5. 05

   Prepare the Mirror Glaze: Bloom the remaining 2 sheets of gelatin. In a saucepan, heat 75g of water, 100g of granulated sugar, and the sweetened condensed milk until boiling. Pour the hot liquid over the remaining 100g of white chocolate and the bloomed gelatin. Add the purple food coloring. Emulsify with an immersion blender, keeping the blade submerged to avoid bubbles. Strain and let cool to exactly 32°C (90°F).

6. 06

   Glaze and Serve: Unmold the frozen mousse domes and place them on a wire rack set over a clean baking tray. Pour the warm mirror glaze smoothly over the frozen domes in a circular motion, ensuring full coverage. Let the excess glaze drip for 2 minutes. Carefully transfer the glazed domes to serving plates using an offset spatula. Garnish each dome with a speck of edible gold leaf and a fresh blackberry. Let temper in the fridge for 30 minutes before serving.