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Sapphire Blueberry Vanilla Prism Domes with Mirror Glaze Shell

Exquisite dome-shaped desserts featuring layers of blueberry vanilla mousse, a creamy vanilla center, and a vanilla sponge base, all enrobed in a shimmering blue mirror glaze.

  • Yield: 8 1x

Ingredients

Scale
  • For the Blueberry Vanilla Mousse:
  • 2 cups blueberry puree
  • 1/3 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 cup heavy cream
  • 2 tsp powdered gelatin
  • 2 tbsp cold water
  • For the Vanilla Cream Center:
  • 4 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/4 cup heavy cream
  • For the Vanilla Sponge Base:
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup unsalted butter, softened
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/4 cup milk
  • For the Mirror Glaze Shell:
  • 1 cup white chocolate, finely chopped
  • 1/3 cup sweetened condensed milk
  • 1/4 cup water
  • 1/2 cup granulated sugar
  • 2 tsp powdered gelatin
  • 2 tbsp cold water
  • Blue food coloring, as needed
  • Edible pearl shimmer dust, as needed
  • For Garnish (optional):
  • Fresh blueberries
  • White chocolate shards

Instructions

  1. 1. Preheat oven to 350°F (175°C) and line a small baking pan.
  2. 2. Whisk together flour, baking powder, and salt.
  3. 3. Beat butter and sugar until fluffy.
  4. 4. Add egg and vanilla extract.
  5. 5. Alternate adding dry ingredients and milk until smooth.
  6. 6. Bake for 18–20 minutes. Cool completely and cut into prism-sized base pieces.
  7. 7. Beat cream cheese, powdered sugar, vanilla extract, and heavy cream until smooth.
  8. 8. Pipe small portions onto a tray and freeze until firm.
  9. 9. Bloom gelatin in cold water for the mousse.
  10. 10. Heat blueberry puree, sugar, lemon juice, and vanilla until warm.
  11. 11. Stir in gelatin until dissolved and cool slightly.
  12. 12. Whip heavy cream to soft peaks and fold into the blueberry mixture.
  13. 13. Fill dome molds halfway with mousse.
  14. 14. Place a frozen vanilla cream center into each mold and cover with more mousse.
  15. 15. Add sponge base pieces and freeze until fully set, about 4 hours.
  16. 16. Bloom gelatin in cold water for the glaze.
  17. 17. Heat water, sugar, and condensed milk until smooth.
  18. 18. Remove from heat and stir in gelatin.
  19. 19. Pour over white chocolate and mix until glossy.
  20. 20. Add blue food coloring and pearl shimmer dust.
  21. 21. Cool glaze to a pourable consistency.
  22. 22. Unmold frozen domes and place on a wire rack.
  23. 23. Pour glaze evenly over each dome until fully coated.
  24. 24. Allow glaze to set for 10–15 minutes.
  25. 25. Garnish with fresh blueberries and white chocolate shards before serving.
  • Author: Chef Stella

Nutrition

  • Calories: 380
  • Sugar: 34 g
  • Fat: 21 g
  • Carbohydrates: 43 g
  • Protein: 5 g