Ladybug Strawberry Mousse Domes

If you are looking for a fun showstopping dessert, these Ladybug Strawberry Mousse Domes are sure to impress. With a light strawberry mousse hidden beneath a glossy red shell and perched on a buttery cookie base, they are the perfect sweet treat for spring and summer gatherings.

Makes approx: 10-12 domes (7–8cm moulds)

Ingredients

Cookie Base

• 100g unsalted butter, softened

• 70g icing sugar

• Pinch of salt

• 1 tsp vanilla paste

• 1 egg yolk

• 20g almond flour

• 180g plain flour

Strawberry Mousse

• 75ml cold water

• 14g gelatine powder

• 500g strawberries (fresh or frozen)

• 100g caster sugar

• 1 tbsp lemon juice

• 250ml whipping cream (35% fat), chilled

Mirror Glaze

• 60ml cold water

• 10g gelatine powder

• 150g caster sugar

• 75ml water

• 100g sweetened condensed milk

• 175g white chocolate, finely chopped

• Red food gel colouring

Decorations

• black candy melts, melted

• white candy melts, melted

• Optional: fondant daisies

Instructions

Make the Cookie Base

1. Cream together the butter, icing sugar, salt and vanilla until smooth and creamy.

2. Mix in the egg yolk until combined.

3. Add the almond flour and plain flour and mix until a soft dough forms.

4. Wrap and chill for 20–30 minutes.

5. Roll the dough between two sheets of baking paper to about 4–5mm thick.

6. Cut out rounds slightly larger than your dome moulds.

7. Place on a lined baking tray and chill for 10 minutes.

8. Bake at 170°C fan for 12–15 minutes or until lightly golden.

9. Leave to cool completely.

Prepare the Strawberry Mousse

1. Sprinkle the gelatine over the cold water and leave for 10 minutes to bloom.

2. Place the strawberries, sugar and lemon juice in a saucepan and bring to a gentle boil.

3. Remove from the heat and stir in the bloomed gelatine until completely dissolved.

4. Pass through a sieve if desired and allow to cool completely, about 2–3 hours.

5. Whip the cream to medium peaks.

6. Fold the whipped cream into the cooled strawberry mixture until smooth and combined.

Fill the Moulds

1. Place your silicone dome moulds (7–8cm) onto a tray.

2. Spoon or pipe the mousse into the moulds, filling to the top.

3. Smooth the surface and freeze for at least 4 hours or overnight.

Make the Mirror Glaze

1. Sprinkle the gelatine over the cold water and leave for 10 minutes to bloom.

2. Place the sugar, water and condensed milk in a saucepan and bring to a boil.

3. Remove from the heat and stir in the bloomed gelatine.

4. Pour over the white chocolate and leave for 5 minutes.

5. Add red food colouring and blend until smooth.

6. Strain through a sieve and cover the surface with cling film.

7. Allow to cool to 35°C (95°F) before glazing.

Make the Ladybug Heads

1. Melt the black candy melts and using a 3cm silicone half-sphere mould, spoon a small amount of melted candy melts into each cavity.

2. Use the back of a spoon or a small brush to spread the chocolate into a thin, even layer, coating the inside of each dome.

3. Chill until fully set, about 10–15 minutes.

4. Carefully release the chocolate domes from the mould and set aside until ready to assemble.

Assemble and Decorate

1. Place a wire rack over a baking tray to catch any excess glaze.

2. Remove the frozen domes from the moulds and place on the rack.

3. Pour the mirror glaze evenly over each dome.

4. Leave for a few minutes until the glaze sets.

5. Carefully transfer each dome onto a cookie base.

6. Add the ladybug head to the mousse.

7. Using melted black candy melts to pipe, centre line, spots and antennae.

8. Use melted white and black candy melts to add the eyes.

9. Finish with fondant daisies if desired.

10. Chill for at least 2 hours before serving. Store in the refrigerator and enjoy on the day of assembling.