Fruit-Shaped Peach Mousse Domes Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Fruit-Shaped Peach Mousse Domes mimic ripe peaches using white chocolate sprayed shells over silky peach mousse with tangy insert for stunning entremet illusions.

Ready in 1 hour active plus freeze, they serve 6 with realistic blush and juicy burst.

Why This Recipe Works

Cocoa butter-white chocolate spray forms thin translucent “skin”. Gelatin peach insert provides fresh fruit snap. Whipped mousse creates airy texture. Airbrush gradients perfect natural peach contours. Almond base adds crisp contrast.

Ingredients & Prep

Peach Puree:

• 4 ripe peaches, peeled/pitted
• ½ cup sugar
• 2 tbsp lemon juice
• 1 tsp gelatin powder + 2 tbsp water

Mousse:

• 1½ cups heavy cream, whipped
• 1 cup peach puree
• 2 tsp gelatin + 3 tbsp water
• 4 oz white chocolate

Shell:

• 8 oz white chocolate + 4 oz cocoa butter
• Peach/orange airbrush colors

Base:

• Almond dacquoise or ladyfingers

Step-by-Step Instructions

1. Puree peaches with sugar/lemon; divide. Set one portion with gelatin for insert.
2. Bloom gelatin for mousse; melt with white chocolate and puree. Fold into whipped cream.
3. Freeze insert domes; spray peach-shaped molds with chocolate mixture. Freeze shell.
4. Pipe mousse halfway; add insert. Top with mousse and base. Freeze overnight.
5. Unmold; airbrush peach blush and green leaf stem.

Flavor Variations

Storage Tips

Freeze airtight 1 week; thaw refrigerated 3 hours.

FAQs

Shell too thick?
Multiple thin sprays; freeze between layers.

Mousse runny?
Chill puree fully before folding.

Color streaks?
Strain airbrush thoroughly.

Conclusion

Fruit-Shaped Peach Mousse Domes visual-hugs elegance illusion perfection.

Fruit-Shaped Peach Mousse Domes Recipe

Print Recipe

Fruit-Shaped Peach Mousse Domes are elegant silicone-molded desserts with creamy peach mousse, fruit inserts, and glossy mirror glaze mimicking ripe peaches. Impressive entremets for special occasions.

• Author: ssam
• Prep Time: 45 mins
• Cook Time: 10 mins
• Total Time: 6 hours + freezing
• Yield: 8 domes 1x
• Category: Dessert
• Method: No-Bake
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• **Peach Puree & Compote:**
• 500g ripe peaches, peeled & pitted
• 100g sugar
• 20g gelatin sheets or powder
• Juice of 1 lemon
•  
• **Peach Mousse:**
• 300g peach puree
• 200g white chocolate
• 300ml heavy cream
• 10g gelatin + 50ml water
•  
• **Sponge Base:**
• 2 eggs
• 50g sugar
• 50g flour
•  
• **Mirror Glaze:**
• 150g sugar
• 100ml water
• 100g corn syrup
• 75g condensed milk
• 15g gelatin
• 200g white chocolate
• Orange/yellow food coloring

Instructions

• 1. Prepare puree: Blend peaches with lemon juice & 50g sugar. Strain. Bloom half gelatin in water, heat 200g puree to dissolve gelatin. Cool.
• 2. Compote insert: Cook 150g puree + 50g sugar to thicken. Add remaining bloomed gelatin. Fill small dome molds, freeze 2 hours.
• 3. Sponge: Whip eggs + sugar to ribbon, fold flour. Bake thin sheet 350°F 8 mins. Cut discs.
• 4. Mousse: Melt white chocolate. Heat 100g puree + bloomed gelatin, combine with chocolate. Whip cream, fold in.
• 5. Assemble: Pipe mousse into peach-shaped silicone domes halfway. Add frozen insert. Top with mousse, press sponge disc. Freeze overnight.
• 6. Glaze: Boil sugar, water, syrup. Off heat add condensed milk + bloomed gelatin. Pour over white chocolate, blend. Color peach-tone, cool to 90°F. Unmold frozen domes, glaze. Chill to serve.

Notes

• Use ripe white peaches for natural sweetness.
• Glaze temperature critical for drip-free shine.
• Practice on small batch first.

Nutrition

• Serving Size: 1 dome
• Calories: 380
• Sugar: 40g
• Sodium: 50mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 60mg

Keywords: fruit shaped peach mousse domes, peach entremet, mirror glaze mousse cake