A few hours beforehand, use 150 g of coulis and make 4 exotic fruit ice cubes.
Place the gelatine in a bowl of cold water to soften. Gently heat the coulis with the caster sugar until it melts. Remove from the heat and add the wrung-out gelatine. Mix and leave to cool.
As soon as the mixture has cooled, whip the cream until stiff. Pour in the exotic fruit coulis and gently fold in with a pastry blender.
Garnish 7 cm-diameter domes, and place an ice cube of coulis in the center of each. Cover with remaining mousse and freeze for at least 6 hours.
Roll out the shortbread dough and cut out 4 circles the size of the domes you’ll be using. Place them on a baking sheet, cover with parchment paper and place a second baking sheet on top. Bake for 10 minutes at 180°C.
Unmold the domes, arranging them on the pastry circles, then leave to defrost in a cool place for 2 hours before serving.
Cuisine Actuelle recipe