Jelly inside Frozen Mousse

When dipping frozen mousse domes into a clear jelly to create an encased sphere, temperature control is everything. The mousse must be completely frozen solid before dipping - a soft mousse will melt unevenly on contact. The jelly must be liquid but cool: aim for 20–22°C / 68–72°F. Too warm, and it sets instantly on the frozen surface creating a cloudy, uneven shell; too cool, and it thickens before it can coat evenly. This is the same principle as tempering chocolate: precise temperature is the difference between a glossy, even finish and a dull, blotchy one. Two coats, with a return to the cooling rack between each, produces the best depth and gloss.