Strawberry mousse domes
This gorgeous dessert has it all: a crispy cookie bottom and a refreshing creamy ice cold mousse.
Strawberry mousse domes
This gorgeous dessert has it all: a crispy cookie bottom and a refreshing creamy ice cold mousse.
Tools
Ingredients
115 g butter
70 g honey
1 tsp vanilla extract
1 egg
1/2 tsp salt
200 g flour
250 g strawberries
200 g icing sugar
500 ml heavy whipping cream
225 g greek yoghurt
7 g powdered gelatin, dissolved in water
Step by step
This recipe is for 6 strawberry domes.
Add the butter, honey, vanille extract and egg to the bowl of a stand mixer fitted with the paddle attachment. Mix together on speed 4.
Add in the salt and flour and mix until the dough is smooth. Wrap in cling film and refrigerate for 20 minutes.
Roll out the chilled dough and cut out circles that will fit into the dome mould. Bake for 13 minutes in a 170 degree preheated oven.
Attach the Fruit and vegetable strainer to the stand mixer and put the stand mixer on speed 4. Strain the strawberries.
Heat the strawberry juice and icing sugar over medium heat. Let cool off completely.
Add the cream and Greek yoghurt to the bowl of the stand mixer fitted with the mixer whisk. Mix on speed 8 until soft peaks form.
Add in the strawberry sauce and gelatine and mix until just combined.
Fill the dome mould with the strawberry mousse and place the cookie on top.
Freeze for 4 hours before serving.
