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Blueberry Lemon Sapphire Domes with Creamy Vanilla Center

A stunning dessert featuring a creamy vanilla center encased in blueberry lemon mousse, on a biscuit base, all covered with a shimmering sapphire mirror glaze.

  • Yield: 8 1x

Ingredients

Scale
  • For the Blueberry Lemon Mousse:
  • 1 cup blueberry puree
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 8 oz cream cheese, softened
  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 tsp powdered gelatin
  • 3 tbsp cold water
  • For the Creamy Vanilla Center:
  • 3/4 cup mascarpone cheese
  • 2 tbsp powdered sugar
  • 1 tsp vanilla bean paste
  • For the Biscuit Base:
  • 1 cup digestive biscuits, finely crushed
  • 3 tbsp melted butter
  • For the Sapphire 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 clear vanilla extract
  • 2 drops blue food coloring
  • 1 tsp edible pearl luster dust
  • For Garnish (optional):
  • Fresh blueberries
  • Lemon zest curls
  • Edible silver flakes

Instructions

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

Nutrition

  • Calories: 350
  • Sugar: 34g
  • Fat: 20g
  • Carbohydrates: 39g
  • Protein: 4g