Raspberry and Lemon Mousse Dome with Woodruff Topping

Outer shell:

1. Prepare the woodruff jelly from the sachet after dividing the pack and let it set in the refrigerator.

Layer 1st and 2nd:

1. First prepare 2 bowls, namely: One with a capacity of 2000 ml and one with 1500 ml. They must fit into each other so that there is a small space between them. Rinse both briefly with a little cold water and then only line the larger one inside and the smaller one inside and outside with cling film.
2. Crush the couverture a little and melt it over a medium heat over a water bath and let it cool down a little. Separate eggs. Beat egg white and cream separately until stiff. Mix the lemon and raspberry jelly powder in a bowl with 50 ml water and let it swell a little. Beat the egg yolks with the sugar until creamy. Then stir in the milk powder and then the liquid couverture. The mass becomes a bit tough. Then stir in 1/3 of the egg white vigorously (the mixture will then become a little smoother again) and then fold in the rest with a whisk.
3. Now pour 400 g of the mass into a separate bowl, mix thoroughly with the swollen lemon jelly powder and color it whitish-yellow with a few splashes of white food coloring. Finally fold in 200 g of the whipped cream.
4. Mix the rest of the base mixture with the swollen raspberry jelly powder, then fold in the rest of the cream and then the chocolate lentils and finally redden them with the red food coloring.

1. Zusammenbau:

1. Now put the lemon mixture into the larger bowl and press the smaller bowl in so that the mixture pushes up here and can ultimately be seen at the top. Then pour the raspberry mixture into the smaller bowl and put everything in the refrigerator for 3 hours. Then test whether the mousse has become so firm that you can topple it, otherwise extend the cooling time a little.

2. Zusammenbau:

1. When the two types of mousse are firm enough to turn out, carefully lift the small bowl out of the lemon mixture and turn its contents onto a plate or plate. Now you have as big a hollow in the light mass as the red contents of the smaller bowl. Carefully peel off the cling film from the overturned raspberry mass from the small bowl, put the larger bowl with its cavity over it and turn everything around with swing. Now the raspberry mass is there in the middle as a core. Scrape off the even higher edge of the lemon mixture from the edge and spread it over the entire surface and smooth it out. Then let the bowl cool for another 2 – 3 hours and let it set properly.

Final assembly:

1. Place a large plate on the bowl (it should have a rim of at least 3.5 cm around the bowl) and turn both over with a swing. Lift off the bowl and peel off the foil. Now chop the hardened woodruff jelly into small pieces (similar to small rhinestones) and coat the dome with it. Then immediately cool the dome again. Otherwise, the jelly will not become liquid at warm temperatures, but it will be very soft again. Therefore, the mousse dome must be kept cool until just before serving.
2. Regarding the preparation (working) time, among other things, it should be said that there are always only short moments that I have added. The cooling time takes much longer. So ………………. the effort looks worse than it really is …