Ingredients (6 domes) :
Hibiscus Raspberry Pomegranate Antilles insert :
- 10 cl water
- 2 tsp. Antesite Hibiscus Raspberry Pomegranate
- 50 g sugar
- 1 sheet gelatine
Vanilla mousse :
- 30 cl full cream (very cold)
- 50 g sugar
- 1 vanilla pod
- 2 sheets of gelatine
- 10 cl milk
Shortbread base :
- 10 Breton shortbread biscuits
- 20g melted butter
Garnish :
- 1 orange + 1 grapefruit (segments)
- A few orange zests
- Mint leaves
Preparation:
1. Prepare the insert (the day before or 4 hours before)
- Soften gelatine in cold water.
- Heat the water with the sugar, then add the Antésite.
- Remove from heat and stir in the wrung-out gelatin.
- Pour into half-sphere molds, smaller than the domes, and freeze for at least 4h.
2. Prepare vanilla mousse
- Soften gelatine. Heat milk with vanilla seeds and sugar.
- Remove from heat, stir in gelatin and allow to cool.
- Whip the cream until stiff and fold in gently.
3. Assemble the domes
- Fill half-sphere molds halfway with mousse.
- Insert the frozen hibiscus-raspberry-pomegranate heart.
- Cover with mousse and smooth. Freeze for 4h (or overnight).
4. Prepare the Breton shortbread base
- Crumble the palets bretons and mix with the melted butter.
- Crush the mixture in the bottom of a dome-shaped cookie cutter.
5. Dressing
- Turn out of the moulds and defrost in the fridge for 2 hours.
- Arrange the citrus pieces, shortbread crumbs and a few orange zests around the dome.
- Add a mint leaf and serve chilled!
An elegant dessert with a variety of textures: melt-in-your-mouth, fruity and crunchy all at once! ✨🍊🍮
