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Emerald Kiwi White Chocolate Mirror Domes with Cream Core

A stunning dessert featuring kiwi white chocolate domes with a creamy mascarpone center, coated in a glossy emerald mirror glaze.

  • Yield: 6 1x

Ingredients

Scale
  • For the Kiwi White Chocolate Dome Shell:
  • 1 cup kiwi puree
  • 1/2 cup white chocolate, melted
  • 1/2 cup heavy cream
  • 1/4 cup granulated sugar
  • 1 tbsp lime juice
  • 2 tsp gelatin powder
  • 2 tbsp cold water
  • Pinch of salt
  • For the Cream Core:
  • 1 cup mascarpone cheese
  • 1/2 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • For the Emerald Mirror Glaze:
  • 1 cup granulated sugar
  • 1/2 cup water
  • 1/2 cup sweetened condensed milk
  • 1 cup white chocolate, finely chopped
  • 1 tbsp gelatin powder
  • 3 tbsp cold water
  • 1 tsp kiwi puree
  • Green food coloring, as needed
  • For Garnish (optional):
  • 2 tbsp finely chopped pistachios
  • 1 kiwi, thinly sliced
  • White chocolate curls

Instructions

  1. Bloom 2 tsp gelatin in 2 tbsp cold water for 5 minutes.
  2. Heat kiwi puree, heavy cream, sugar, and salt until warm. Remove from heat and stir in the bloomed gelatin until dissolved.
  3. Whisk in the melted white chocolate and lime juice until smooth and glossy.
  4. Pour a thin layer of the kiwi mixture into dome molds, coating the sides evenly. Chill until partially set.
  5. Whip mascarpone, heavy cream, powdered sugar, and vanilla extract until light and fluffy.
  6. Fill the center of each dome with the cream mixture, leaving a small border around the edges.
  7. Cover with the remaining kiwi mixture and freeze for at least 4 hours until completely firm.
  8. For the mirror glaze, bloom 1 tbsp gelatin in 3 tbsp cold water for 5 minutes.
  9. Heat sugar, water, and condensed milk until steaming. Remove from heat and stir in gelatin until dissolved.
  10. Pour over the white chocolate and mix until smooth. Add kiwi puree and green food coloring until an emerald shade is achieved.
  11. Allow the glaze to cool until glossy and pourable.
  12. Unmold the frozen domes and place on a wire rack. Pour the emerald mirror glaze evenly over each dome.
  13. Let excess glaze drip away, then transfer to serving plates.
  14. Finish with chopped pistachios, kiwi slices, and white chocolate curls.
  15. Serve chilled.
  • Author: Chef Stella

Nutrition

  • Calories: 440
  • Sugar: 33g
  • Fat: 30g
  • Carbohydrates: 38g
  • Protein: 5g