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Amethyst Blackberry Violet Dream Domes

A stunning dessert featuring blackberry violet mousse with a blackberry core, encased in a purple mirror glaze, garnished with fresh blackberries, violet petals, and silver flakes.

  • Yield: 8 1x

Ingredients

Scale
  • For the Blackberry Violet Mousse:
  • 2 cups blackberries
  • 1/2 cup granulated sugar
  • 1 cup heavy cream
  • 8 oz cream cheese, softened
  • 1 tsp violet extract
  • 1 tsp vanilla extract
  • 2 tsp powdered gelatin
  • 3 tbsp cold water
  • For the Blackberry Core:
  • 1 cup blackberry puree
  • 2 tbsp granulated sugar
  • 1 tsp lemon juice
  • 1 tsp powdered gelatin
  • 1 tbsp cold water
  • For the Amethyst Mirror Glaze:
  • 1 cup granulated sugar
  • 1/2 cup water
  • 1/2 cup sweetened condensed milk
  • 1 cup white chocolate, finely chopped
  • 1 tbsp powdered gelatin
  • 3 tbsp cold water
  • 1 tsp vanilla extract
  • 2–3 drops purple food coloring
  • For Garnish (optional):
  • Fresh blackberries
  • Edible violet petals
  • Edible silver flakes

Instructions

  1. 1. Bloom the gelatin for the blackberry core in cold water for 5 minutes.
  2. 2. Heat blackberry puree, sugar, and lemon juice until warm.
  3. 3. Stir in the bloomed gelatin until dissolved.
  4. 4. Pour into small silicone inserts and freeze until firm.
  5. 5. Bloom the gelatin for the mousse in cold water for 5 minutes.
  6. 6. Cook blackberries and sugar over medium heat for 5 minutes, then blend and strain.
  7. 7. Beat cream cheese, violet extract, vanilla extract, and blackberry puree until smooth.
  8. 8. Warm a small portion of the cream and dissolve the gelatin, then mix into the blackberry mixture.
  9. 9. Whip the remaining cream to soft peaks and fold into the mixture.
  10. 10. Fill dome molds halfway with mousse.
  11. 11. Place a frozen blackberry core in the center of each mold and cover with remaining mousse.
  12. 12. Freeze for at least 6 hours or until completely firm.
  13. 13. Bloom the gelatin for the mirror glaze in cold water.
  14. 14. Heat sugar, water, and condensed milk until steaming.
  15. 15. Remove from heat and stir in the gelatin and white chocolate until smooth.
  16. 16. Add vanilla extract and purple food coloring, then blend until glossy.
  17. 17. Cool the glaze to about 90°F (32°C).
  18. 18. Unmold frozen domes and place on a wire rack.
  19. 19. Pour the amethyst mirror glaze evenly over each dome.
  20. 20. Refrigerate for 30 minutes before serving.
  21. 21. Garnish with fresh blackberries, violet petals, and silver flakes.

Notes

Nutritional Info (per serving, serves 8): Calories: 340, Protein: 4 g, Carbohydrates: 38 g, Fat: 18 g, Fiber: 2 g, Sugar: 33 g, Sodium: 70 mg

  • Author: Chef Stella

Nutrition

  • Calories: 340
  • Sugar: 33 g
  • Fat: 18 g
  • Carbohydrates: 38 g
  • Protein: 4 g