Before starting the recipe, it is important that the liquid cream as well as the whisk and the bowl used to make the mousse are very cold.
The cream can be placed in the freezer. For the bowl and whisk, fill the bowl with icy water, dip the whisk in it and place in the refrigerator for at least 30 minutes.
Place the gelatine leaf in a bowl of cold water.
Combine the raspberries and erythritol in a saucepan. Bring to the boil for a few seconds then add the squeezed gelatin sheet off the heat. Mix until completely dissolved.
Filter the juice to remove the raspberry seeds and let cool.
Meanwhile, whip the whipped cream.
Then add the cooled raspberry juice (if it has started to gel, it is possible to liquefy it a little by dipping the bowl in hot water and mixing). Place the whipped cream in the refrigerator when finished.
Melt white chocolate in the microwave for 30 seconds. Repeat if the chcolate didn't melt.
Place the white chocolate in the mold and cover the entire wall well.
Remove the excess if necessary.
Place in the fridge for about 15 minutes or in the freezer.
Place a second layer of white chocolate if the first seems too thin. You can use a brush or a tablespoon to spread the chocolate evenly.
Harden again in the fridge.
Fill the domes with the raspberry mousse. Place a whole raspberry in the center of the mousse then place in the fridge so that the mousse hardens.
Cover with a layer of white chocolate to form the base of the dome and place in the fridge.
Optional: It is possible to prepare shortbread disks to be placed under the dome. You just have to follow the recipe indicated in the ingredients (for 2 domes, half of the amounts indicated are sufficient). Cut the circles after cooking, which allows you to obtain a homogeneous cooking without having the black edges effect.
Decorate with raspberries and possibly colored melted white chocolate.
Enjoy!
Servings 0