White Chocolate Dome with Raspberry Sorbet, Meringue, and Chocolate Biscuit
Indulge in the ultimate dessert elegance with our White Chocolate Dome featuring Raspberry Sorbet, Meringue, and Chocolate Biscuit. This sophisticated dessert combines the creamy sweetness of white chocolate with the refreshing tang of raspberry sorbet, all complemented by the lightness of meringue and the rich flavor of a chocolate biscuit base. Perfect for special occasions, this recipe will guide you through creating a show-stopping centerpiece that’s as delightful to taste as it is beautiful to behold.
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Preparation 40 min
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Rest 2 h 00
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Baking 1 h 00
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Servings 2
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Level Expert
Ingredients
Meringues
Chocolate Biscuit
Domes
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Note
The recipe is quantified for a romantic dessert: 2 domes.
The domes can also be made without a food processor.
Tip
The cooking time for meringues may vary according to their size, so adjust the time without the meringues discoloring.
Preparation steps
Meringues
- Baking information
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Temperature110°C
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Heat rotary
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Baking time 1 h 00
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Chocolate Biscuit
- Baking information
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Temperature180°C
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Heat rotary
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Baking time 10 min
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The domes
Your comments
White Chocolate Dome with Raspberry Sorbet, Meringue, and Chocolate Biscuit
Indulge in the ultimate dessert elegance with our White Chocolate Dome featuring Raspberry Sorbet, Meringue, and Chocolate Biscuit. This sophisticated dessert combines the creamy sweetness of white chocolate with the refreshing tang of raspberry sorbet, all complemented by the lightness of meringue and the rich flavor of a chocolate biscuit base. Perfect for special occasions, this recipe will guide you through creating a show-stopping centerpiece that’s as delightful to taste as it is beautiful to behold.
Note
The recipe is quantified for a romantic dessert: 2 domes.
The domes can also be made without a food processor.
Tip
The cooking time for meringues may vary according to their size, so adjust the time without the meringues discoloring.
Ingredients
Meringues
- Egg whites : 2
- Caster sugar : 40 grams
Chocolate Biscuit
- Flour : 20 grams
- Unsalted butter : 20 grams
- Vanilla sugar : 25 grams
- Unsweetened cocoa powder : 3 tablespoons
- Milk : 2 tablespoons
- Egg : 1
Domes
- White chocolate : 50 grams
- Raspberry sorbet : 100 grams
Preparation steps
Meringues
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Beat the egg whites in the bowl of a mixer until stiff.
Gradually add the 40 grams of sugar. -
When the meringue is smooth and forms a "bird's beak", it's ready. Pipe into a pastry bag and shape into meringues.
Bake for one hour at 110 degrees Celsius.
Then set aside. - Temperature: 110°C
- Heat: rotary
- Baking time: 1 h 00
Chocolate Biscuit
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Mix the flour, vanilla sugar and cocoa in a bowl.
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Add egg, milk and melted butter.
Mix well with a whisk. -
Finally, pour the dough onto a baking sheet.
A metal frame can be used to contain the dough.
Bake at 180 degrees Celsius for 10 minutes. - Temperature: 180°C
- Heat: rotary
- Baking time: 10 min
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After baking time, cut out two circles slightly smaller in diameter than the base of the half-sphere moulds.
Set aside for later use.
The domes
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Melt the chocolate in a bain-marie.
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Using a brush, spread a first layer of white chocolate and chill for a few minutes.
Then apply a second layer of chocolate and chill again. -
When the shells have hardened, add a little sorbet to the base, working up to the edges.
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Place a meringue in each mold and cover with sorbet.
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Finally, place the chocolate cookie disk on top.
Place in the freezer for at least two hours.
Remove from freezer 10 minutes before serving.