Rosewater Mousse Dome

A showpiece dessert with honeycomb, Champagne jelly, macadamia crumb, goat's cheese mousse, almond dacquosie and golden shard

  • Dessert

Mirror Glaze

Quickly sprinkle with gelatin into the water and whisk together until it starts to thicken. Let this mixture sit and bloom until it fully gels. Bring the water, sugar and condensed milk to gently simmer. Turn off the heat and stir the bloomed gelatin into the mixture. Pass this mixture through the sieve to remove any gelatin clumps. pour the mixture over the chocolate until it dissolves, this should take about 5-10 minutes for all the chocolate to fully melt. Use an stick blender fully submerged into the liquid to avoid introducing air bubbles. Blend this until the entire mixture is smooth and homogeneous. Add food dye and blend. Allow the mirror glaze to cool to the target temperature, which is about 92F (33 degrees C). Make sure you stir periodically to prevent a film from forming on the top.

Champagne Jelly

combine champagne and sugar in a large saucepan over medium heat. Cook, stirring for 2 minutes or until sugar dissolves. Sprinkle gelatin over the hot water  in a cup and whisk briskly with a fork until gelatin dissolves. Stir gelatin mixture into champagne mixture. Pour into 2cm deep tray and place in the fridge until set.

Goats Cheese Mousse

Place sugar with 15ml water in a medium saucepan and bring to boil. Add bloomed gelatin and remove from heat. Allow the mixture to cool. Meanwhile, whisk goats cheese and cream until firm peak and fold in orange zest and yogurt. Transfer to a deep tray and place in fridge until set and ready to serve.

Macadamia Crumb

Place macadamia nuts in a food processor and pulse until coarsely chopped. Add plain flour and sugar and blend until well combined. Add butter and blend until mixture resembles coarse breadcrumbs. Spread onto a paper lined baking tray. Drizzle evenly with honey and lightly stir the mixture. Place in the oven to bake until golden brown, stirring half way through, about 18-20 minutes. Remove from oven and set aside, to cool until serving.

Almond Dacquoise

Use a sieve to sift the almond meals so you are only left with a fine powder. Prepare a French meringue by whipping egg white with the sugar and cream of tartar until it reaches stiff peaks. Gently fold in the fine almond flour until fully mixed, deflating the meringue as little as possible. Spread the batter out into a lined pan. Bake at 180c until the cake is fully cooked through and lightly golden brown, about 20 minutes depending on the size of your pan. A toothpick inserted into the center should come out clean. 

Toffee Shards

Line a tray with baking paper. Place caster sugar and water in a small saucepan over a low heat until sugar dissolves. Increase heat to medium-low and simmer, without stirring, until golden. Spread on a lined tray in an array of shapes.

Plating

Place the frozen mousse dome onto a cooling tray that sits on top of an empty deep baking tray. Pour the mirror glaze over the dome evenly allowing excess to drip into the baking tray, On a serving plate spread a line of macadamia nut crumble. Using a spatula, place the glazed dome along the line. Pipe the goats cheese mousse to one end of the line slightly of centre. Dot cut cubes of the champagne jelly and small rough pieces of honey comb neat the line of crumble. Finish with edible flowers and the golden toffee shard.

By: CHRISSY ROB