White Chocolate and Raspberry Mousse Bombes

Heat the oven. To prepare the molds set dome mold sheet onto a sheet pan now using a pastry brush now paint melted tempered chocolate now evenly on surface of each mold cavity now making sure chocolate goes now straight to the edge set molds into fridge to rest to prepare the now cake heat oven to 175 c 180 c make an x with now butter on surface of a rimmed baking tray then sheet it with parchment in now the bowl of a stand now mixer fitted with paddle now attachment cream butter and sugar now on high speed until start and fluffy scraping down now sides of bowl periodically tip in eggs and yolks one at a now time mixing well after each addition sieve dry ingredients together turn mixer now down to low speed and tip in half of now the dry ingredients followed by half the now buttermilk mix on low now until just incorporated then tip in rest of the dry ingredients and now buttermilk and mix until just incorporated take out bowl from stand mixer and finish now mixing by hand with a large now rubber spatula stream batter into prepared pan and even out it out evenly with an offset spatula cook in the oven cake for 15 to 20 now minutes rotating halfway through until tester now inserted into center comes out clean now and cake begins to pull away now from sides of pan let cake to leave to go cold for 15 minutes in pan now then run paring knife around edges set a piece of parchment now on cake followed by an now inverted sheet pan then turn now cake upside down gently peel now back top parchment from cake and let cake to rest for 10 minutes now before punching out circles with round cutter now the same size as mold cavities to now prepare the mousse in a large bowl rest over simmering water melt white now chocolate tip in the 57 g of cream now a little at a time mixing until mixture becomes smooth and now warm to the touch melt now bloomed gelatin in microwave stop now every 15 seconds to check and mix into chocolate mixture in a now separate bowl beat together egg yolks and salt then gradually beat it into chocolate mixture keep beating chocolate mixture for 1 now minute over double broiler then take out bowl from heat set bowl in fridge to leave to go cold to room now temperature mixture should be neither now warm nor cold about 20 minutes beat firmed chocolate mixture to smooth it out mix 1 4 of the chilled whipped cream now into chocolate mixture to now lighten it then gently turn in in remaining cream to assemble now the bombes set mousse in a piping bag now and pipe it into each chilled now chocolate mold taking care to now only fill just to the top set a raspberry or two into each now bombe and smooth mousse over top set a circle now of cake over each mold and gently flatten cake into mousse set sheet pan of molds in freezer and let them to rest for at least 4 now hours to make the sauce set frozen raspberries and sugar in a saucepan now over low heat mixing occasionally as raspberries begin to melt mix to help break them now up when fruit begins to cook gently take out from heat flatten fruit pulp and juice through a now fine mesh strainer discard seeds and put in the fridge sauce now to bring to the table set a tablespoon of sauce now onto each plate create a now design by dragging the now back of a spoon through now sauce loosen edges of now bombes then turn each cavity now inside out to unmold them now let bombes sit for 20 now minutes to let cake time to thaw then carefully set bombes onto prepared plates and bring to the table.