Ingredients
Equipment
Method
Preparing Mousse
- Bloom the gelatin in a small bowl with 2 tablespoons of warm espresso for about 5 minutes until soft.
- Combine remaining espresso, brown sugar, cinnamon, cloves, and nutmeg in a saucepan over low heat, stirring until sugar dissolves.
- Melt white chocolate in a separate bowl, then mix it with the espresso mixture before adding bloomed gelatin.
Making Whipped Cream
- Whip mascarpone cheese and heavy cream together in a mixing bowl using an electric mixer on medium speed until soft peaks form.
- Fold the cooled espresso mixture into the whipped cream gently to maintain lightness.
Preparing Cookie Base
- Combine molasses, brown sugar, and egg yolk in a bowl until blended.
- Mix in flour, a pinch of salt, and remaining spices to form a soft dough.
- Wrap dough and refrigerate for 30 minutes.
- Roll out on a floured surface to about 1/4-inch thickness and cut into rounds.
Combining for Domes
- Spoon mousse mixture into silicone dome molds, filling each about three-quarters full.
- Press a cookie round on top of each mousse layer, then freeze for at least 6 hours.
Glazing the Domes
- Melt white chocolate and condensed milk together until smooth.
- Unmold the mousse domes onto a wire rack and pour the glaze over each dome.
Nutrition
Notes
Use high-quality ingredients for the best flavor. Ensure mousse mixture is cooled before folding in whipped cream.