These white chocolate domes remind me of snowglobes somehow. They are filled with a lemon yogurt mousse and have a liquid raspberry core. The sour filling balances well with the sweet fatty white chocolate and really pack a wow-factor. These 12 domes take me just over 2 hours to make start to finish, so if you are experienced in tempering chocolate, they are not as time-consuming as you’d expect. Do try to find biological unwaxed lemons, to avoid getting lots of the wax in when zesting them.
For the cake base:
- 2 egg whites
- pinch of salt
- 50gr sugar
- 3 egg yolks
- 1/2 tsp vanilla extract
- 55gr flour
- 12gr corn starch
For the raspberry jam:
- 250gr raspberries (frozen is fine)
- 1 tbs water
- 50gr sugar
For the domes:
- 430gr white chocolate (fill half the domes with chocolate chips, this amount is what you need)
For the lemon yogurt mousse:
- 200gr Greek yogurt
- 2 lemons
- 4 sheets gelatin
- 200ml heavy cream
- 45gr sugar
And silicone half-globe molds, with a diameter of 7cm. Supple silicone is best.
Make the cake:
Whip up the egg whites with the salt. When the whites start to hold soft peaks, add the sugar in 3 portions and beat until stiff.
Beat the egg yolks and vanilla extract together until airy and creamy (if you have a freestanding mixer, you can do this as your whites beat). You want to get quite some volume in the yolks as well, so beat for 3 minutes at least.
Combine the flour and corn starch in a bowl and stir to combine. Fold first the egg yolks gently into the egg whites and when fully incorporated, gentyfold in the flour mixture.
Spread the batter out on a Swiss roll baking tray. Spread it out gently, the batter will not thin and spread, so an even spread before placing it in the oven is crucial. Be gentle though, you don’t want to remove all the air.
Bake for 10 minutes on 180°C.
Make the raspberry jam:
Combine the raspberries, sugar and water in a thick bottomed saucepan. If you use fresh raspberries, add an extra tablespoon of water. Heat the mixture while stirring and let it simmer until the sauce has thickened some and the raspberries have fallen apart (with help of some frantic wooden-spoon-smashing of course). Leave to cool.
Make the domes:
Temper the chocolate. Heat the chocolate au bain marie to 48°C, then pour it on a marble countertop (be careful none of the water condensation drips, as water messes up the chocolate texture and makes it impossible to temper correctly. I always place the bowl on a tea towel first, wipe the bottom and then pour the chocolate. In the mean time, keep the bowl off the pan of water to avoid the bowl being too hot later) and move it around until it reaches 25°C (the thickness of piping ganache, but when you start, go on temperatures to be safe). Scoop it back into the bain marie and place the bowl back on the pan with hot water. Heat gently and while stirring constantly to a temperature of 30°C. Take the bowl off the pan and place it on a tea towel. For more information on tempering and working with chocolate, see the Techniques section.
Use a brush to paint the chocolate in the silicone domes. Work quickly and keep an eye on the temperature (stir once in a while to keep the temperature the same over the entire bowl), the ideal working range is 29 to 31°C. Place the bowl back on the pan when the temperature drops near 29°C. You can also use a chocolate tempering pot with a temperature dial, but keep a thermometer in and use that temperature instead of the dial, as they can be off when you don’t have a full pan of chocolate left.
When you have brushed all 12 domes, the first one should be pretty much set if you have tempered the chocolate well. Add small amounts of chocolate to thin areas. You want to have a dome of about 1-2mm thickness, without weak spots but also not too thick, a dome of 3mm thickness is impossible to break and eat in a decent way (but then again, who cares about eating in a decent way when something is tasty…)
Leave the domes to set.
Cut twelve 6.5cm circles from the cake, or use a cutter that best fits the inside of your domes.
When the domes are set, gently push them out of the silicone. Find the best method for you. For me, the tougher silicone molds I flip over and peel off upside down while keeping pressure all over the dome equal. For the supple silicone (which I can very much recommend, I don’t know specifics of silicone but my red molds are tough and my black ones are supple) I softly push them upwards out of the molds, while pulling the silicone only slightly apart and putting mild pressure on the sides, over a larger area, and working my way down. If you are unsure, it is best to do your first domes thicker and next time, make them thinner, as you will be more experienced then.
I have never tried filling the domes first and flipping them over next, as I am much more gentle when they are hollow, and I can control the process more.
Place the domes back in the silicone molds. Don’t push down.
Now make the mousse:
You want to make the mousse only after everything is set up to construct the domes.
Soak the gelatin in water for 5 minutes.
Zest the (unwaxed) lemons and stir it into the fridge cold yogurt. Juice the lemons. Whip the cream up with the sugar.
Heat the lemon juice in the microwave. Squeeze the gelatin out and stir it into the juice, before stirring it into the yogurt. The yogurt will thin down. Now fold in the cream until combined well.
Scoop a small ice-cream scoop of mousse into each dome. Do not use up all the mousse, max 2/3rd. You need the rest to top off the jam. Push the mousse a bit up the sides to create a little pocket for the jam. If your mousse is a bit thin, leave it to set for a few minutes first.
Place a teaspoon of jam in the middle of each dome. You want to keep it clear from the edges and it should not sink. If it touches the dome, it will shine through the white chocolate.
Top the jam with a thin layer of mousse. All in all, you should have just over half a centimeter of the dome unfilled (the thickness of your cake).
Place the circle of cake on the mousse and tuck it into the dome to seal. Leave the domes to set on a cool place but preferably not in the fridge (chocolate dislikes the fridge, only store it there if storing for a longer time), then flip them over and serve.