Ingredients
Scale
- For the Vanilla Dream Mousse:
- 1.5 cups heavy cream, chilled
- 8 oz mascarpone cheese, room temperature
- 1/2 cup powdered sugar
- 1 tbsp vanilla bean paste
- 1.5 tsp powdered gelatin
- 2 tbsp cold water
- For the Amethyst Grape Core:
- 2 cups Concord or black grapes, stemmed
- 2 tbsp granulated sugar
- 1 tbsp fresh lemon juice
- 1 tsp powdered gelatin
- 1.5 tbsp cold water
- For the Amethyst Mirror Finish:
- 1 cup granulated sugar
- 1/2 cup sweetened condensed milk
- 1/2 cup water
- 1 cup white chocolate chips
- 1 tbsp powdered gelatin whisked into 1/4 cup cold water
- 3 drops purple gel food coloring
- For Garnish:
- 1 tsp edible gold flakes
Instructions
- 1. Start with the grape core. In a small bowl, sprinkle 1 teaspoon gelatin over 1.5 tablespoons cold water; let bloom for 5 minutes. In a small saucepan, simmer the grapes, sugar, and lemon juice over medium heat for 8 minutes until the grapes burst and release their juices. Press the mixture through a fine-mesh strainer into a bowl to remove skins and seeds. Stir the bloomed gelatin into the hot grape liquid until dissolved. Pour into mini semi-sphere silicone molds and freeze for 2 hours until solid.
- 2. For the mousse, sprinkle 1.5 teaspoons gelatin over 2 tablespoons cold water; let bloom for 5 minutes, then microwave for 10 seconds to liquefy. In a large bowl, beat the mascarpone, powdered sugar, and vanilla bean paste until smooth. In a separate bowl, whip the heavy cream to medium peaks. Fold the liquid gelatin into the mascarpone mixture, then gently fold in the whipped cream.
- 3. Assemble the domes by spooning the vanilla mousse into six standard 3-inch semi-sphere silicone molds, filling them three-quarters full. Press a frozen grape core insert into the center of each dome, smoothing the mousse over the top. Freeze the molds flat for at least 6 hours, or overnight, until completely rock-solid.
- 4. For the mirror finish, combine the sugar, water, and condensed milk in a saucepan over medium heat and bring to a simmer. Remove from heat, stir in the bloomed gelatin until dissolved, then pour the hot liquid over the white chocolate chips. Let sit for 1 minute, add the purple gel coloring, and blend with an immersion blender until perfectly smooth. Strain through a fine-mesh sieve and let cool until it reaches 90°F (32°C).
- 5. Unmold the frozen cheesecake domes and place them onto a wire rack set over a parchment-lined baking sheet.
- 6. Pour the warm purple mirror finish steadily over each frozen dome in a circular motion, ensuring complete coverage. Let the glaze set for 5 minutes, trim any drips from the bottom edges, transfer to plates, and garnish each dome with a small piece of edible gold flake. Refrigerate for 30 minutes to thaw completely before serving.
- Method: Dessert
Nutrition
- Calories: 480
- Sugar: 42g
- Fat: 31g
- Carbohydrates: 45g
- Protein: 6g