Red Fruit Mousse (Cap Insert)
Bloom gelatin in water.
Heat purée + sugar to ~40°C. Add melted gelatin.
Cool to ~30°C, fold in whipped cream.
Pipe into half-sphere molds (slightly smaller than final cap). Freeze.
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Recipe
Download recipeRed Fruit Mousse (Cap Insert)
- Ravifruit raspberry purée 200g
- Sugar 40g
- Gelatin (powder) + 30 g water 6g
- Semi-whipped cream 200g
- IRCA Miroir Neutre (optional for shine/texture) 30g
- Totaal 476g
Red Mirror Glaze (Shiny Cap Finish)
- Sugar 150g
- Glucose 150g
- Water 75g
- Condensed milk 100g
- Gelatin 10g
- Water 50g
- White chocolate (use IRCA coverage) 150g
- Ravifruit strawberry purée (Optional) 50g
- Totaal 735g
Red Mirror Glaze (Shiny Cap Finish)
Boil sugar, glucose, water to 103°C.
Add condense milk + gelatin.
Pour over chocolate, blend smooth.
Color bright red. Use at 32–34°C.
Vanilla White Chocolate Mousse (Main Body)
- Milk 250g
- Gelatin 6g
- Water 30g
- White chocolate (IRCA) 300g
- Semi-whipped cream 400g
- Totaal 986g
Vanilla White Chocolate Mousse (Main Body)
Infuse milk with vanilla, strain.
Add gelatin.
Pour over chocolate, emulsify.
Fold in whipped cream at ~30°C.
Almond Sablé Base
- Butter 150g
- Icing sugar 100g
- Salt 2g
- Almond flour 50g
- Flour 250g
- Totaal 552g
Almond Sablé Base
Cream butter + sugar. Add egg.
Mix in dry ingredients.
Chill, roll to 3 mm, cut discs.
Bake at 160°C until golden.
White Chocolate Stem Shell
- White chocolate (IRCA) 500g
- Totaal 500g
White Chocolate Stem Shell
Temper chocolate.
Cast into cylindrical molds (or brush molds for texture).
Unmold and lightly texture with a brush or comb.
Assembly, layout and finishing
Assembly
Fill dome molds halfway with vanilla mousse.
Insert frozen red fruit insert.
Close with more mousse. Freeze completely.
Unmold and glaze with red mirror glaze.
Place on chocolate stem.
Fix onto sable base (use chocolate).
Add decorative elements (door, moss, snow effect).
Finishing Touches
Spray cap lightly with neutral glaze + fine sugar for texture.
Add subtle cocoa butter speckling for realism.
Use velvet spray (optional) before glaze for texture depth.
Add the new Christmas Gonk by Dobla