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Aurora Lemon Blueberry Velvet Domes with Sapphire Glaze

Elegant lemon and blueberry velvet domes with a creamy center and a shimmering sapphire glaze, perfect for special occasions.

  • Yield: 8 1x

Ingredients

Scale
  • For the Aurora Lemon Blueberry Velvet Domes:
  • 1 cup fresh blueberries, pureed
  • 8 oz cream cheese, softened
  • 1 cup heavy cream
  • 1/3 cup powdered sugar
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 2 tsp unflavored gelatin
  • 2 tbsp cold water
  • For the Blueberry Cream Center:
  • 1/2 cup blueberry preserves
  • 2 tbsp mascarpone cheese
  • 1 tbsp heavy cream
  • For the Sapphire Glaze:
  • 1 cup white chocolate, finely chopped
  • 1/2 cup sweetened condensed milk
  • 2 tsp unflavored gelatin
  • 2 tbsp cold water
  • 1/4 cup warm water
  • Blue gel food coloring, as needed
  • 1 tsp edible pearl shimmer dust
  • For Garnish (optional):
  • Fresh blueberries
  • Lemon zest curls

Instructions

  1. 1. Mix gelatin and cold water in a small bowl and let bloom for 5 minutes.
  2. 2. Beat cream cheese, powdered sugar, lemon juice, lemon zest, and vanilla extract until smooth.
  3. 3. Melt the bloomed gelatin and stir into the cream cheese mixture.
  4. 4. Fold in the blueberry puree until evenly combined.
  5. 5. Whip heavy cream to soft peaks and gently fold into the mixture.
  6. 6. Mix blueberry preserves, mascarpone cheese, and heavy cream until smooth.
  7. 7. Fill dome molds halfway with the lemon blueberry mixture.
  8. 8. Add a spoonful of blueberry cream center to each mold.
  9. 9. Cover with the remaining mixture and smooth the tops.
  10. 10. Freeze for at least 5 hours or until completely firm.
  11. 11. Bloom gelatin for the glaze.
  12. 12. Heat condensed milk and warm water, then stir in gelatin until dissolved.
  13. 13. Pour over white chocolate and mix until smooth.
  14. 14. Add blue food coloring and pearl shimmer dust, stirring until a sapphire color is achieved.
  15. 15. Allow glaze to cool to a pourable consistency.
  16. 16. Unmold frozen domes and place on a wire rack.
  17. 17. Pour the sapphire glaze evenly over each dome.
  18. 18. Garnish with fresh blueberries and lemon zest curls.
  19. 19. Serve chilled.
  • Author: Chef Stella

Nutrition

  • Calories: 345
  • Sugar: 26 g
  • Fat: 24 g
  • Carbohydrates: 30 g
  • Protein: 5 g