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Amethyst Wild Berry Violet Dream Domes

Ingredients

Scale
  • For the Wild Berry Violet Domes:
  • 12 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup mixed berry puree
  • 1 tsp culinary violet syrup
  • 1/2 cup heavy cream
  • 1 tsp unflavored gelatin
  • 2 tbsp cold water
  • For the Berry Cream Core:
  • 1/4 cup blackberry preserves
  • 2 tbsp mascarpone cheese
  • 1 tbsp powdered sugar
  • For the Vanilla Cookie Base:
  • 1 cup vanilla cookie crumbs
  • 3 tbsp unsalted butter, melted
  • For the Amethyst Mirror Glaze:
  • 1 1/2 cups white chocolate, chopped
  • 1/2 cup sweetened condensed milk
  • 2 tsp gelatin powder
  • 3 tbsp water
  • 3/4 cup granulated sugar
  • 1/3 cup water
  • 2 drops deep violet gel food coloring
  • 1 tsp edible shimmer dust
  • For Garnish:
  • Fresh blackberries
  • Dried edible violets
  • Crystal sugar pearls

Instructions

  1. 1. Mix vanilla cookie crumbs with melted butter until evenly combined.
  2. 2. Press the mixture into silicone dome molds and chill for 10 minutes.
  3. 3. Beat blackberry preserves, mascarpone cheese, and powdered sugar until smooth.
  4. 4. Spoon small portions of the berry cream mixture onto a lined tray and freeze for 20 minutes.
  5. 5. Bloom gelatin with cold water and let sit for 5 minutes.
  6. 6. Beat cream cheese, powdered sugar, vanilla extract, mixed berry puree, and violet syrup until smooth.
  7. 7. Warm bloomed gelatin for a few seconds until melted, then stir into the berry mixture.
  8. 8. Whip heavy cream until soft peaks form and fold gently into the filling.
  9. 9. Fill dome molds halfway with berry filling.
  10. 10. Place frozen berry cream cores into the middle and cover with remaining filling.
  11. 11. Smooth the tops and freeze for at least 4 hours until completely firm.
  12. 12. Bloom gelatin powder with 3 tbsp water for the mirror glaze.
  13. 13. Heat sugar and water in a saucepan until dissolved. Stir in condensed milk and bloomed gelatin.
  14. 14. Pour hot mixture over white chocolate and blend until smooth. Add violet coloring and shimmer dust.
  15. 15. Let glaze cool slightly, then pour over frozen domes until fully coated.
  16. 16. Finish with fresh blackberries, dried edible violets, and crystal sugar pearls before serving.
  • Author: Chef Stella

Nutrition

  • Calories: 505
  • Sugar: 41g
  • Fat: 33g
  • Carbohydrates: 49g
  • Protein: 6g