Raspberry Mousse Domes

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A delicious raspberry mousse sitting on a crispy biscuit base. 

I wanted to make some lovely little raspberry mousse domes, with a biscuit base.  To start that process I created my Crisp & Crunchy Anytime Biscuits, and my previous blog entry shows the recipe for those.  The biscuits will form the base for my mousse but, of course, the mousse can be made and set in a large bowl, or small individual serving dishes, cups etc if preferred.

The recipe below details how to make the mousse in easy steps.  Once the mousse is made just decide how to serve it.

The recipe uses gelatine to help set the mousse, but it doesn’t need to be set like jelly.  For gelatine there are powdered and leaf types to use.  The powdered form seems to come in various guises and the leaf form is not always readily available outside of the UK.  So for the purposes of this recipe I detail to use enough gelatine ,of the type you can obtain,  to fully set 570ml(1 Imperial pint).

I will also break down the method into making the mousse and then forming the domes.  I will also, for convenience, repeat the recipe for Crisp & Crunchy Anytime Biscuits at the bottom of the post, so those who wish to can make them without clicking to another post.

My mousse, and the domes turned out very well indeed.  The lovely raspberry flavour in the creamy smooth mousse was just about perfect for my palate.  The addition of the crispy biscuits adds the extra texture and taste profile to make a delicious and fresh tasting dessert. If you want to make the domes and serve on the biscuits just be aware that they need to be served soon after assembling or the biscuit base is likely to go soft.  You can also freeze the domes and just take them out of the freezer as needed, assembling then if desired.

Raspberry Mousse Domes
Raspberry Mousse Domes – Video

If you wish to try some chocolate covered domes you can check out this blog entry: Chocolate Raspberry Mousse Domes

Raspberry Mousse Domes

Recipe by Geoff Cooper


  • For the Mousse
  • 240ml(1 cup) Raspberry puree  from fresh or frozen

  • 45ml(3 tbsp) lemon juice

  • 4 medium egg yolks(large in USA)

  • 1 medium egg(large in USA)

  • 135g(3/4 cup minus 2 tbps) caster sugar

  • 480ml(2 cups) double cream

  • 60ml (1/4 cup) water

  • 5 sheets leaf gelatine(or enough powdered gelatine to set 570ml liquid)

  • 30ml(2 tbsp) melted dark chocolate for piping(optional)

  • For the Crisp & Crunchy Anytime Biscuits
  • 200g(1 1/3 cups – based on scooping packed flour into a 250ml cup) plain flour

  • 5g (1 1/4 tsp) baking powder

  • 100g(1/2 cup) soft light brown sugar

  • 150g(10 1/2 tbsp) unsalted butter, cold and cubed

  • pinch of salt


  • Method – to make the mousse
  • Place the leaf gelatine into a bowl with the water(or mix your powdered gelatine as detailed on the package), and set aside.
  • Place the eggs, sugar and lemon juice into a large heatproof bowl.
  • Place the bowl onto a pan of gently simmering water and whisk constantly until the mixture is fully combined and thickens well, reaching a temperature of 77C/170F.
  • Turn off the heat.
  • Add the leaf gelatine(or powdered gelatine) to the egg mixture having first squeezed to remove excess water.
  • Whisk until the gelatine has fully dissolved.
  • Add the raspberry puree and mix until fully combined and the mixture has turned an even pink colour throughout.
  • Transfer to a cooler bowl and set aside that mixture to allow it to cool down.
  • In another bowl whip the cream until it is almost at a stiff peak stage.
  • Add the cooled raspberry mixture into the cream and mix to fully combine and the colour is even throughout.  The mousse is now ready to be used, by placing in a large bowl, or individual bowls for serving(if you are not making domes).  It can be placed in the fridge until it sets and is ready to serve.
  • Method – to create the domes
  • Pour the mousse into silicone moulds, dome shaped and of the size you want(other shapes can be used too), filling to the top of the mould.
    Place the moulds into the fridge to set the mousse.
    When set place the moulds into the freezer until frozen.
  • Place the moulds into the fridge to set the mousse.
  • When set place the moulds into the freezer until frozen.
  • Method to serve the domes
  • Remove the mousse domes from the freezer and turn out of the moulds onto a tray.
    Allow the domes to thaw on the tray, in the fridge.
  • Allow the domes to thaw on the tray, in the fridge.
  • Carefully lift each dome and place onto an Anytime Biscuit.
  • Pipe over a little dark chocolate and then serve.
  • NOTE: Only assemble the domes on the biscuits just before serving.  Leaving 
                     them on biscuits for a time will start to soften the biscuit.
  • Method – for Crisp & Crunchy Anytime Biscuits
  • Mix the flour, sugar, salt and baking powder together and add the butter, in a large bowl or in a food processor.
  • Rub the butter into the dry mixture, and keep going until everything begins to clump(or do it in a food processor).
  • Squeeze the mixture in your hands until a soft dough is created.
  • Roll the dough out to a thickness of 5mm(1/4 inch), on a lightly floured surface(I divided the dough in 2 and rolled each piece separately just of ease).
  • Use a cookie cutter one size below the size you wish the biscuits to be.
  • Transfer the cut out cookies to a parchment line baking tray,  leaving a good gap between each as they will spread.
  • Place the tray, or trays, in the fridge and chill for 1 hour.
  • Preheat the oven to 180C/160C Fan/350 F.
  • Bake the biscuits in the oven for 12 to 15 minutes, until they dome in the centre and then sink again.  At that point they will be done.  Mine took about 13 minutes.
  • Remove from the oven and allow to cool for a couple of minutes to firm up and then transfer to a wire rack to cool completely.

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