How to Cook Yummy Cranberry Mousse Dome

Cranberry Mousse Dome. This light variation of a fruit mousse is made with Sweetened Cranberry Puree folded into an Italian Meringue. These domes are not actually as hard as they might look: the individual parts (sponge, frozen mousse centre, chocolate mousse) are quite. Cranberry Mousse: This chilled cranberry mousse recipe is sweet, creamy, and perfectly tart.

This simple and easy recipe make a fresh, light and luscious strawberry mousse with a. Farina undergoes an unexpected transformation from hot cereal to airy pudding in this tart-sweet Latvian. Born in France, and surrounded by fruit trees, he soon discovered that exceptional desserts could be made out of those marvelous gifts from nature. You can cook Cranberry Mousse Dome using 17 ingredients and 23 steps. Here is how you cook that.

Ingredients of Cranberry Mousse Dome

1. Prepare of For Cranberry Mousse.
2. You need 2 (3 ounce) of boxes of cranberry jello.
3. Prepare 2 cups of boiling water.
4. You need 2 cups of cold unsweetened cranberry juice, homemade or store.
5. It's of bought. I used homemade found in my profile.
6. It's 2 1/2 cups of heavy whipping cream.
7. You need 1/4 cup of confectioner's sugar.
8. Prepare 1 teaspoon of vanilla extract.
9. You need of For Bottom (crust).
10. You need of about 4 of my flourless chocolate wafer cookies, located in my.
11. It's of profile or an alternative could be thin cake slices or soft.
12. You need of baked chocolate cookies.
13. You need of For Garnish.
14. You need as needed of silver, green and red colored sugar.
15. You need of molded caramel tree, see end of recipe for instrutions.
16. Prepare of white chocolate colored transfer sheet, instructions in my.
17. It's of Holiday White Chocolate Brownie recipe.

Reduce heat to medium and continue. These chocolate mousse praline domes (or bombes) might look fancy and difficult to make but they are actually quite easy! These domes are made up of a chestnut mousse on top of a disc of hazelnut chocolate, surrounded These domes were inspired by my chocolate & chestnut buche de noel. This beautiful features a cranberry centre surrounded by beautiful white chocolate mousse and bordered with a chocolate cookie crumb crust.

Cranberry Mousse Dome instructions

1. Line a large bowl with plastic wrap and refrigerat it while preparing mousse.
2. Dissolve jello in boiling water in a bowl.
3. Mix in cold cranberry juice. Refrigerate until cold but NOT starting to set.
4. Whip cream to soft peaks, add vanilla and sugar and whip until just almost holding its shape.
5. Beat in cold cranberry mixture.
6. Pour into plastic lined bowl.
7. Gently press chocolate flourless wafer cookies to cover bottom cover and refrigerate at least 6 hours or best overnight..
8. Invert on to serving plate and remove plastic wrap.
9. .
10. Make Whipped Cream Layer.
11. Beat cream until it holds soft peaks.
12. Add sugar and vanilla and beat until it holds its shape well.
13. Spread whipped cream over cranberry mousse.
14. Garnish with silver, green and red colored sugar and caramel tree and a piece of white chocolate colored transfer.
15. .
16. .
17. .
18. To make caramel decorations.
19. Add granulated sugar to a pan, the amount will depend on how many things you want to make. I used 2 cups here to make 6 molds and shards for various desserts.
20. Heat sugar over medium high heat. When sugar begins to melt around edges swirl oan and use a wooden spoon to evenly melt sugar until golden, caramel is very hot so be careful not to get it on you.
21. Pour into mold or metal cookie cutters for shapes. Or drizzle on parchment paper free form. Allow to cool then pop out of molds and peel free form pieces off parchment.
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This mousse along with strawberry panna cotta is our favorite dessert. Again I made this quick no cook mousse and The entire eggless mousse recipe is made in a blender. easy to prepare and serve too. Rinse and pick over cranberries and place in a large saucepan. It makes a delicious sauce, different from any other cranberry sauce I've ever tasted or made. It does not 'gel,' but you do want to cook it long enough to make a good, thick consistency.