Ingredients
Scale
- For the Vanilla Silk Domes:
- 8 oz (225 g) cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp rose water
- 1 cup heavy whipping cream
- 2 tsp unflavored gelatin
- 2 tbsp cold water
- For the Biscuit Base:
- 1 cup digestive biscuit crumbs
- 3 tbsp unsalted butter, melted
- 1 tbsp granulated sugar
- For the Blush Rose Glaze:
- 1 cup white chocolate, finely chopped
- 1/3 cup heavy cream
- 1 tbsp rose syrup
- 1/4 tsp pink food coloring
- For the Golden Pearl Finish:
- 1 tbsp edible pearl shimmer powder
- 1 tbsp warm water
- For Garnish (optional):
- Dried rose petals
- Edible gold flakes
Instructions
- Combine biscuit crumbs, melted butter, and sugar in a bowl.
- Press the mixture into silicone dome molds to form a thin base layer.
- Bloom gelatin in cold water for 5 minutes.
- Beat cream cheese, sugar, vanilla extract, and rose water until smooth.
- Melt bloomed gelatin and mix into the cream cheese mixture.
- Whip heavy cream to soft peaks and fold into the mixture until silky.
- Fill molds over the biscuit base and freeze for at least 4 hours until firm.
- Heat heavy cream and pour over white chocolate to create a smooth glaze.
- Stir in rose syrup and pink food coloring until glossy and blush-toned.
- Remove frozen domes and place on a wire rack.
- Pour blush rose glaze evenly over each dome.
- Mix pearl shimmer powder with warm water and lightly brush over set glaze for a golden pearl finish.
- Garnish with dried rose petals and edible gold flakes.
- Chill for 20 minutes before serving.
Nutrition
- Calories: 405
- Sugar: 25 g
- Fat: 29 g
- Carbohydrates: 32 g
- Protein: 6 g