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Apricot Vanilla Aurora Domes with Gold Dust Finish

  • Yield: 8 1x

Ingredients

Scale
  • For the Apricot Vanilla Mousse:
  • 1 1/4 cups apricot puree
  • 8 oz cream cheese, softened
  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 2 tsp vanilla extract
  • 2 tsp powdered gelatin
  • 3 tbsp cold water
  • For the Vanilla Cream Core:
  • 3/4 cup mascarpone cheese
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • For the Biscuit Base:
  • 1 cup digestive biscuits, finely crushed
  • 3 tbsp melted butter
  • For the Gold Dust Finish:
  • 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 clear vanilla extract
  • 1–2 tsp edible gold luster dust
  • For Garnish (optional):
  • Dried apricot slices
  • White chocolate curls
  • Edible gold flakes

Instructions

  1. 1. Mix crushed biscuits with melted butter and press into dome molds as a thin base layer. Chill for 15 minutes.
  2. 2. Combine mascarpone, powdered sugar, and vanilla extract until smooth.
  3. 3. Spoon into small silicone inserts and freeze until firm.
  4. 4. Bloom gelatin for the mousse in cold water for 5 minutes.
  5. 5. Beat cream cheese, apricot puree, sugar, and vanilla extract until smooth.
  6. 6. Warm a small portion of the cream and dissolve gelatin, then mix into the apricot mixture.
  7. 7. Whip the remaining cream to soft peaks and fold into the mixture.
  8. 8. Fill dome molds halfway with mousse.
  9. 9. Place a frozen vanilla cream core into the center of each mold.
  10. 10. Cover with remaining mousse and smooth the tops.
  11. 11. Freeze for at least 6 hours or until completely firm.
  12. 12. Bloom gelatin for the glaze in cold water.
  13. 13. Heat sugar, water, and condensed milk until steaming.
  14. 14. Remove from heat and stir in gelatin and white chocolate until smooth.
  15. 15. Add vanilla extract and gold luster dust, then blend until glossy.
  16. 16. Cool glaze to about 90°F (32°C).
  17. 17. Unmold frozen domes and place on a wire rack.
  18. 18. Pour the gold dust finish evenly over each dome until fully coated.
  19. 19. Refrigerate for 30 minutes before serving.
  20. 20. Garnish with dried apricot slices, white chocolate curls, and gold flakes.
  • Author: Chef Stella

Nutrition

  • Calories: 345
  • Sugar: 34g
  • Fat: 19g
  • Carbohydrates: 39g
  • Protein: 4g