Strawberry & Hendrick’s Dome

Strawberry & Hendrick's Dome | Patisserie Makes Perfect

I had these strawberry & hendrick’s 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.ย 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 ofย 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 | Patisserie Makes Perfect


Patisserie Makes Perfect
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.
5 from 1 vote
Prep Time 6 hours
Cook Time 30 minutes
Total Time 6 hours 30 minutes
Course Entremet
Servings 6


  • 75 ml Water
  • 100 g Caster Sugar
  • 50 g Cucumber
  • 50 ml Hendrick's Gin
  • 175 g <a href="">Amedei 63% Toscano Dark Chocolate</a>
  • 1 Drop <a href="">Rose Extract</a>
  • ***GENOISE***
  • 75 g Eggs About 2 eggs
  • 75 g Caster Sugar
  • 75 g Plain Flour
  • 32 g Unsalted Butter Melted
  • 185 g <a href="" target="_blank" data-mce-href="">Strawberry Puree</a>
  • 15 g Cornflour
  • 20 g Caster Sugar
  • 40 g Egg Yolk approx 2 eggs
  • 30 g Cocoa Butter or 1 sheet of gelatine
  • 80 g White Chocolate
  • 220 g Whipping Cream whipped
  • ***SIMPLE SYRUP***
  • 225 ml Water
  • 190 g Caster Sugar
  • 1 1/2 Peels of lemon zest
  • 1/2 Tsp Vanilla Extract
  • 8 g Leaf Gelatine
  • 175 g Strawberry Puree
  • 100 g Simple Syrup
  • 1/4 Vanilla extract
  • ***TO DECORATE***
  • Pistachios chopped
  • Chocolate decorations
  • Freeze-dried strawberry pieces
  • Strawberries
  • Gold leaf


  • Bring the water to a simmer with the sugar and cucumber, then pour it into a blender or mini chopper and blitz.
  • 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.
  • Pour onto the chopped chocolate in a bowl and blend well. Add the rose extract and mix again.
  • Leave the ganache to cool and place it in the fridge covered with cling-film.
  • ***GENOISE***
  • Preheat the oven to 190C and line a baking tray (20 x 30cm) with greaseproof paper.
  • Put the eggs and sugar in a clean sterilized bowl. Whisk over a bain-marie to 37C.
  • Remove the bowl from the pan of water and continue to whisk to the ribbon stage.
  • Carefully fold the flour through the sabayon mixture using a spatula.
  • When the flour is three quarters folded through, take two scoops and add it to the melted butter and stir thoroughly.
  • Add the butter mixture to the base sabayon mixture and fold through until smooth and fully mixed.
  • Pour into the prepared tray and spread out evenly with a stepped palette knife.
  • Bake in the preheated oven for 15 minutes until the sponge springs back when pressed gently. Leave to cool.
  • Bring the strawberry puree up to the boil. In a medium bowl mix together the corn flour, caster sugar and egg yolk.
  • 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.
  • 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.
  • Soak the gelatine in a bowl of ice cold water for a few minutes until soft.
  • Squeeze to remove any excess water. Put the strawberry puree and simple syrup in a saucepan.
  • Add the vanilla extract and bring the mixture to a boil.
  • Take off the heat, add the soaked gelatine and strain into an airtight container. Leave to cool.
  • ***TO ASSEMBLE***
  • 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.
  • Add some of the ganache to the mould and then place a small round of cake on top of the ganache.
  • 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.
  • 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.
  • 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.


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


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54 Responses

  1. Zoe Cooper

    5 stars
    I’ve never made this – apart from the glaze. Sampled a spare one tonight with my brother and sister in law. (Just so I knew before serving them at the party that they would be ok!)
    It is delicious. The mousse is heaven and then the ganache flavour is perfectly balanced, not overpowering as I was concerned it might be.
    I’m totally amateur baker, but your instructions made it easy to do. Thank you for your fab recipe!… Looking forward to trying some of your other recipes now.

    • patisseriemakesperfect

      Zoe – thank you so much for your comment, I’m really pleased you liked the domes and that they went down well.
      Let me know if you have any questions about any other recipes. x

  2. 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! ๐Ÿ™‚

    • PatisserieMakesPerfect

      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

  3. Mother Mands

    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 ๐Ÿ™‚


    • PatisserieMakesPerfect

      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?

      • Mother Mands

        It’s a beautiful book, but I think some of the recipes are a little vague for the amateurs out there like me ๐Ÿ™‚ I am going to have another bash at a charlotte, but I’m adapting the recipe…a lot, to make it easy! ๐Ÿ˜€

  4. Swah

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

  5. Charlotte Oates

    Wow! These look amazing. I do think your definition of easy to make may differ from some peoples though ๐Ÿ™‚

    Thanks for joining #FoodYearLinkup x

      • 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!

  6. 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!

    • PatisserieMakesPerfect

      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

  7. Nickki Thompson

    They looks so professional and amazing! Perfect for a dinner party ๐Ÿ™‚

  8. 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 ๐Ÿ˜€

  9. Leah Hall

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

  10. Raquel

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

  11. Whitney Baker

    You are a brave one. These look like they turned out amazing!!! Great work ๐Ÿ™‚

  12. Lucy Parissi

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

    • PatisserieMakesPerfect

      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*

  13. Hetal V

    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!

    • PatisserieMakesPerfect

      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.

  14. 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

  15. Hannah Hossack-Lodge

    They are so neat! I could absolutely imagine them in the window of a top patisserie ๐Ÿ™‚ I love the strawberry and gin combination, and I’ve really been craving mousse recently so my mouth is currently watering… x

    • PatisserieMakesPerfect

      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 ๐Ÿ™‚

  16. Angela Entwistle

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

  17. Isabella

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

  18. Kirsty Phillipson-Lowe

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

  19. Becki Explorer

    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

    • PatisserieMakesPerfect

      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

  20. Beeta @ Mon Petit Four

    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!

    • PatisserieMakesPerfect

      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.

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