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Diamond Raspberry White Chocolate Orbs with Crystal Glaze

  • Yield: 8 1x

Ingredients

Scale
  • For the Raspberry White Chocolate Mousse:
  • 1 cup heavy whipping cream
  • 6 oz (170 g) white chocolate, finely chopped
  • 3/4 cup raspberry purée
  • 1/4 cup whole milk
  • 2 tsp powdered gelatin
  • 3 tbsp cold water
  • 1 tsp vanilla extract
  • For the Creamy Center:
  • 1/2 cup mascarpone cheese
  • 2 tbsp sweetened condensed milk
  • 1 tsp vanilla bean paste
  • 2 tbsp heavy whipping cream
  • For the Crystal Glaze:
  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 1/3 cup sweetened condensed milk
  • 6 oz (170 g) white chocolate, finely chopped
  • 2 tsp powdered gelatin
  • 3 tbsp cold water
  • Pink gel food coloring
  • Pearl white gel food coloring
  • Edible pearl luster dust
  • For Garnish (optional):
  • Fresh raspberries
  • White chocolate shards
  • Edible silver flakes

Instructions

  1. 1. Bloom the gelatin for the mousse in 3 tbsp cold water for 5 minutes.
  2. 2. Heat the milk until just steaming, then stir in the bloomed gelatin until dissolved.
  3. 3. Pour the hot milk over the white chocolate and stir until smooth.
  4. 4. Mix in the raspberry purée and vanilla extract. Allow the mixture to cool to room temperature.
  5. 5. Whip the heavy cream to soft peaks and gently fold it into the raspberry mixture.
  6. 6. Beat together the mascarpone, sweetened condensed milk, vanilla bean paste, and heavy cream until smooth. Spoon into small silicone sphere molds and freeze until firm.
  7. 7. Fill orb molds halfway with the raspberry mousse, place a frozen creamy center into each, then cover with the remaining mousse. Freeze for at least 6 hours or until completely firm.
  8. 8. Bloom the remaining gelatin in the cold water for the crystal glaze.
  9. 9. Heat the water, sugar, and sweetened condensed milk until the sugar dissolves. Remove from the heat, stir in the bloomed gelatin, then pour over the white chocolate and stir until smooth.
  10. 10. Tint the glaze with pink and pearl white gel food coloring, then mix in the edible pearl luster dust. Cool the glaze to about 90°F (32°C).
  11. 11. Unmold the frozen orbs and place them on a wire rack. Pour the crystal glaze evenly over each orb until fully coated.
  12. 12. Garnish with fresh raspberries, white chocolate shards, and edible silver flakes. Refrigerate for 20 minutes before serving.
  • Author: Chef Stella

Nutrition

  • Calories: 355
  • Sugar: 28 g
  • Fat: 24 g
  • Carbohydrates: 31 g
  • Protein: 4 g