Strawberry & Hendrick’s Dome

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.

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
***HENDRICK'S & ROSE GANACHE***

• 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.
• Get full instructions please see : www.patisseriemakesperfect.co.uk

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