Strawberry & Hendrick’s Dome

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Strawberry & Hendrick's Dome | Patisserie Makes Perfect

I had these domes in mind for a long time and they sat in the freezer, partly completed for even longer. I made a similar looking dessert when I attended the Miele Patisserie course last year. I always knew I wanted to make them again, but with my own flavours.

These were actually supposed to be very easy to make, however I screwed up the first batch of mousse. My strawberry puree was too hot and it deflated the whipped cream. Also the Hendrick’s Gin ganache didn’t freeze in the miniature moulds I purchased. I’m guessing that had something to do with the alcohol content.

So I had to scrape the ganache out of the moulds and then spoon it into the domes, it was all very distressing! So I actually had no idea what these were going to turn out like. I was pleasantly surprised when they turned out pretty damn perfect, despite the troubles along the way.

Strawberry & Hendrick's Dome | Patisserie Makes Perfect

These domes were a mix up of lots of different recipes I’ve come across along the way. The strawberry mousse was from my Miele course, the glaze and genoise came from William Curley’s patisserie book and the Hendrick’s and rose ganache came from Paul A Young’s chocolate book.

Although I still have a long way to go in teaching myself patisserie, one of my favourite things to do, is to devise my own recipes like this. The great thing about so many of the patisserie books is that the base recipes can be customised and allow you to create your own recipes.

The picture below shows how the domes were assembled to give you an idea of how to go about filling them. Think of this as an action shot and excuse the quality.

Strawberry & Hendrick's Dome | Patisserie Makes Perfect

Despite my earlier pitfalls these are actually very easy to make and are great for a dinner party as you can make them up to the frozen stage and keep them for up to a month. Then glaze them and allow them to defrost overnight or the same day.

Strawberry & Hendrick's Dome | Patisserie Makes Perfect

STRAWBERRY & HENDRICK'S DOME
Author: 
Recipe type: Entremet
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
This is a recipe for a delicious Strawberry & Hendrick's Gin entremet. The recipe comprises a strawberry mousse, Hendrick's and rose ganache and layers of Genoise. To make this recipe you will need a silicone mould with 6 cavities around 7cm in diameter and round cookie cutters 1.5-2cms and 6cms in diameter. You will also need some cake cards to serve these on. I purchased mine from eBay. The simple syrup recipe will make more than you need, but it keeps in the fridge for up to a month.
Ingredients
  • ***HENDRICK'S & ROSE GANACHE***
  • 75ml Water
  • 100g Caster Sugar
  • 50g Cucumber
  • 50ml Hendrick's Gin
  • 175g Amedei 63% Toscano Dark Chocolate
  • 1 Drop Rose Extract
  • ***GENOISE***
  • 75g Eggs (About 2 eggs)
  • 75g Caster Sugar
  • 75g Plain Flour
  • 32g Unsalted Butter Melted
  • ***STRAWBERRY MOUSSE***
  • 185g Strawberry Puree
  • 15g Cornflour
  • 20g Caster Sugar
  • 40g Egg Yolk (approx 2 eggs)
  • 30g Cocoa Butter or 1 sheet of gelatine
  • 80g White Chocolate
  • 220g Whipping Cream, whipped
  • ***SIMPLE SYRUP***
  • 225ml Water
  • 190g Caster Sugar
  • 1½ Peels of lemon zest
  • ½ Tsp Vanilla Extract
  • ***STRAWBERRY GLAZE***
  • 8g Leaf Gelatine
  • 175g Strawberry Puree
  • 100g Simple Syrup
  • ¼ Vanilla extract
  • ***TO DECORATE***
  • Pistachios chopped
  • Chocolate decorations
  • Freeze-dried strawberry pieces
  • Strawberries
  • Gold leaf
Instructions
  1. ***HENDRICK'S & ROSE GANACHE***
  2. Bring the water to a simmer with the sugar and cucumber, then pour it into a blender or mini chopper and blitz.
  3. Pass the puree through a fine sieve and place back into the saucepan. Add the gin and heat gently until warm enough to melt the chocolate, but do not allow it to simmer.
  4. Pour onto the chopped chocolate in a bowl and blend well. Add the rose extract and mix again.
  5. Leave the ganache to cool and place it in the fridge covered with cling-film.
  6. ***GENOISE***
  7. Preheat the oven to 190C and line a baking tray (20 x 30cm) with greaseproof paper.
  8. Put the eggs and sugar in a clean sterilized bowl. Whisk over a bain-marie to 37C.
  9. Remove the bowl from the pan of water and continue to whisk to the ribbon stage.
  10. Carefully fold the flour through the sabayon mixture using a spatula.
  11. When the flour is three quarters folded through, take two scoops and add it to the melted butter and stir thoroughly.
  12. Add the butter mixture to the base sabayon mixture and fold through until smooth and fully mixed.
  13. Pour into the prepared tray and spread out evenly with a stepped palette knife.
  14. Bake in the preheated oven for 15 minutes until the sponge springs back when pressed gently. Leave to cool.
  15. ***STRAWBERRY MOUSSE***
  16. Bring the strawberry puree up to the boil. In a medium bowl mix together the corn flour, caster sugar and egg yolk.
  17. Once the puree has come to the boil add it to the corn flour mix and whisk continuously. Transfer the mixture back to the saucepan and heat on medium, continually whisking until the mixture is a thick paste.
  18. Take off the heat and transfer to a large bowl. Stir through the cocoa butter and the white chocolate. If the mixture is not cold, let down the mixture with two tablespoons of the whipped cream. Then gently fold through the whipped cream, cover with clingfilm and allow to cool.
  19. ***STRAWBERRY GLAZE***
  20. Soak the gelatine in a bowl of ice cold water for a few minutes until soft.
  21. Squeeze to remove any excess water. Put the strawberry puree and simple syrup in a saucepan.
  22. Add the vanilla extract and bring the mixture to a boil.
  23. Take off the heat, add the soaked gelatine and strain into an airtight container. Leave to cool.
  24. ***TO ASSEMBLE***
  25. Stamp out 6 large circles and 6 small circles of genoise that will fit inside the silicone dome mould. Spoon some of the mousse into the moulds and using a small palette knife, scrape it up the sides of the mould so that you have completely covered the dome.
  26. Add some of the ganache to the mould and then place a small round of cake on top of the ganache.
  27. Add some of the strawberry mousse and cover the small sponge, then add the large circle of genoise and top off with strawberry mousse. Place the domes into the freezer and allow to set completely, at least 4 hours, preferably overnight.
  28. When the domes are frozen heat the glaze gently to approx 40C and take the frozen domes and place them on a cooling rack over a clean tray.
  29. Pour the glaze gently over the dome and allow to set before moving to cake cards and decorating with decorations of your choice.
Strawberry & Hendrick's Dome | Patisserie Makes Perfect

I decorated these domes with chocolate circles I cut out of tempered chocolate spread on a chocolate transfer sheet. This is a great tutorial to show you how I made them.

The chocolate transfer sheets can be purchased from Amazon at really reasonable prices. So take a look there, as you can make some amazing designs using them.

Thanks for reading.

Angela

I’ve added this to #TryABiteTuesday, #CookBlogShare, #RecipeOfTheWeek, Fabulous Foodie Fridays and Simple and in SeasonPerfecting-Patisserie-Logo-300x251

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  • Jodie Dodd

    So lovely! They don’t look like you had so many issues. I love the “behind the scenes” of baking. I never had a clue how so many of these goodies were made. You really should create your own youtube channel! :)

    • I don’t think I’m quite ready for a youtube channel! I try to show how I’ve constructed these things as it makes it much easier for people to have a go themselves. Glad you enjoy those shots. x

  • Wow! These look amazing, and the fact they contain gin too…win! So tempted to have a go, but I’m not sure I have the patience. I tried a Strawberry Charlotte out of the Laudree cookbook the other week…nightmare and my results were pretty grim :/ I trust your results more than a recipe book though, so I may just have a pop :)

    #SimpleandinSeason

    • Thank you, after the pitfalls I experienced, I’m sure you’d be fine. I’ve never made a Charlotte, but I do like the idea of the Laduree cookbook. Is it good?

      • It’s a beautiful book, but I think some of the recipes are a little vague for the amateurs out there like me :) I am going to have another bash at a charlotte, but I’m adapting the recipe…a lot, to make it easy! 😀

        • I don’t think it matters how advanced you are, if a recipe is wrong, you’re pretty much stuffed :-( Good Luck with the Charlotte.

  • I am in awe of your skills and you’re inspiring me to have a go… one day! Love the sound of all the flavours in this.

  • Pingback: Saturday Link Love: Strawberries - hungry gals()

  • Swah

    Oh wow these look incredible! I wouldn’t have the fine motor skills to pull this one off, wow!

  • Wow! These look amazing. I do think your definition of easy to make may differ from some peoples though :-)

    Thanks for joining #FoodYearLinkup x

    • Oh Charlotte! Get some silicone moulds and give it a try! I urge you!

      • Charlotte Oates

        I’ve added it to my list of things I want to make but I’m a little scared to try along with your Frasier and Cronuts!

  • Lucy – BakingQueen74

    Wow it is great to see how you made these, the action shots are great! Gin and rose ganache sounds wonderful. I had no idea at all how these would be made, but the silicon mould makes a lot of sense! Unless you had said, I would have had no idea you had problems making these, they look so professional. Thanks for linking up with #PerfectingPatisserie!

    • Thanks Lucy. Yes I learnt about how to make these on a patisserie course I did a while ago. It looks like pure alchemy otherwise! Thanks for the lovely comments. x

  • Wow this looks absolutely incredible

  • Nickki Thompson

    They looks so professional and amazing! Perfect for a dinner party :-)

  • This sounds delicious! I am glad that you did not give up, the perseverance paid off! – Sreelatha

    • Thank you Sreelatha. Yes sometimes it’s disappointing, but I’m glad I carried on with these. They are very light and fresh for summer!

  • Jodie MC

    Oh my – I wish I had a dinner party this weekend to make some of these for. They are so beautiful and sound delicious 😀

    • Thank you Jodie. They are delicious and can be made well in advance for dinner parties.

  • Perfection! I need to try my hand at these

  • Leah Hall

    Oh, Hendrick’s how I love thee! This is gorgeous! Nice work!

  • Raquel

    Wow that is beautiful! I love Hendricks Gin too, but have never cooked with it. Your chocolate garnish is absolutely lovely too!

    • I love Hendrick’s Gin as well. I think it’s my favourite. Thanks for the chocolate compliments.

  • Whitney Baker

    You are a brave one. These look like they turned out amazing!!! Great work :)

  • Lucy Parissi

    You certainly can’t tell you had any troubles making these – they look near damn perfect! And really beautiful to boot. I love Hendricks it has such a nice floral perfume – this is pretty much my dream dessert. Thanks for linking with #CookBlogShare and can’t wait to meet you tomorrow (squeee!)

    • Thank you Lucy! Hendrick’s is probably my favourite gin I think, although I know it’s not for everyone. These are really tasty and pretty easy to make.

      Happy to link to the last #CookBlogShare and see you tomorrow *grinning*

  • i’ve never seen cocoa butter used instead of gelatine! this is awesome def need to give that a try since i’m vegetarian! thanks for the recipe!

    • Yes I was surprised too, I’ve only used it in this recipe, lots of mousse you can make with out gelatine too, but this is an interesting trick. I’d like to try it more.

  • Lucy @ Bake Play Smile

    This is absolutely brilliant!! I can’t believe you made them yourself – they look SO professional!!! Thanks for linking up with our Fabulous Foodie Fridays party! Have a great weekend. xx

    • Thanks Lucy! They’re actually pretty easy to make. Thanks for hosting Fabulous Foodie Friday. x

  • They are so neat! I could absolutely imagine them in the window of a top patisserie :) I love the strawberry and gin combination, and I’ve really been craving mousse recently so my mouth is currently watering… x

    • I love mousse, some people are a bit snobby about it, but a light mousse is delicious. Thanks for the lovely comments Hannah. Glad these are making you hungry :-)

  • Angela Entwistle

    These look amazing Angela! You’re so talented! #FFF
    Angela x

  • These are lovely. You see these domes in choclate so often it’s lovely to see them with strawberry…..and gin. Yum

    • I know, exactly what you mean, the red colour is what made these appeal to me. I agree, gin makes everything better as well!

  • Isabella

    These look incredible! I love looking at all the amazing things you are making – so talented! Strawberries and gin?! Yes please!! x

    • Thank you Isabella, you always leave me such lovely comments. I know strawberries and gin is the perfect summer/wimbledon combination!

  • Kirsty Phillipson-Lowe

    As soon as I saw Hendricks Gin you had my attention! These look simply stunning x #recipeoftheweek

    • I love Hendrick’s too. It’s actually my favourite gin. Thanks so much for the lovely comments Kirsty. x

  • These look divine!

    I can believe that they are easier to make than they look. I’ve been thinking about giving domed desserts a go for a while now….I’ve got a dome mould and just never done anything with it.

    B x

    • Oh give them a try, their shape is so breathtaking, they’re bound to impress. As the silicone can withstand high temps you can bake in theme too. Thanks for the lovely comments Becki. x

  • I love the combination of strawberries and gin. They look so impressive, they could be from a top patisserie! You are so incredibly clever Angela, another triumph! xx

    • Thank you so much Louise! You’re too kind. These tasted really fresh and summery, I loved making them despite the errors along the way. x

  • Wow! Angela these ARE perfect. I can only imagine how tricky it can be to make these, and you’ve done a spectacular job. Your layers are so neat and tidy; you’ve done a truly stunning job!

    • Thank you Beeta! I did struggle a bit with the layers, but a lot of it is down to gravity which makes it much easier, when they’re frozen you can handle them really well.