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Strawberry mousse domes

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KitchenAid Chef
Import-Recipe - STRAWBERRY MOUSSE DOMES

This gorgeous dessert has it all: a crispy cookie bottom and a refreshing creamy ice cold mousse.

Duration
Total55min
Prep40min
Cooking15min

Tools

StandMixerStandMixer
FoodStrainerFoodStrainer

Ingredients

Serving

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

  1. This recipe is for 6 strawberry domes.

  2. 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.

  3. Add in the salt and flour and mix until the dough is smooth. Wrap in cling film and refrigerate for 20 minutes.

  4. 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.

  5. Attach the Fruit and vegetable strainer to the stand mixer and put the stand mixer on speed 4. Strain the strawberries.

  6. Heat the strawberry juice and icing sugar over medium heat. Let cool off completely.

  7. 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.

  8. Add in the strawberry sauce and gelatine and mix until just combined.

  9. Fill the dome mould with the strawberry mousse and place the cookie on top.

  10. Freeze for 4 hours before serving.