Chocolate Raspberry Mousse Dome in 60 Minutes

Instructions:

1. Puree 150g raspberries with 5ml lemon juice and 80g of the granulated sugar until smooth.
2. Strain the mixture through a fine sieve to remove every single seed. Note: This ensures the velvety texture we're after.
3. Bloom 5g of gelatin in 25ml cold water for 5 minutes, then melt it gently.
4. Whisk the gelatin into the raspberry puree and pour into small insert molds.
5. Freeze for 2 hours until the centers are rock solid and easy to handle.
6. Whisk 2 eggs with 50g sugar until pale and fluffy.
7. Fold in 40g flour and 10g cocoa powder gently to keep the air in.
8. Bake at 350°F (180°C) for 10 minutes until the top springs back when touched.
9. Cut circles that are slightly smaller than your dome molds using a cookie cutter.
10. Melt 150g dark chocolate with 120ml warm whole milk and 50g sugar.
11. Whisk until glossy and smooth, then let it cool to room temperature.
12. Whip 240ml heavy cream until soft peaks form — don't go all the way to stiff!
13. Fold the cream into the chocolate base in three batches. Note: This prevents the heavy chocolate from deflating the cream.
14. Fill the molds halfway with chocolate mousse, then press a frozen raspberry core into the center.
15. Cover with more mousse and top with a circle of cocoa sponge.
16. Freeze for 4 hours (or overnight) until completely firm to the touch.
17. Boil 100g glucose, 50ml water, and 100g sugar until the sugar dissolves.
18. Stir in 65ml condensed milk and 8g bloomed gelatin, then pour over 100g white chocolate.
19. Immersion blend (keeping the blade submerged) until the glaze is perfectly smooth.
20. Pour at 90°F (32°C) over the frozen domes until they are fully cloaked in shine.