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Emerald Lime White Chocolate Domes with Hidden Vanilla Center

Lime white chocolate mousse domes with a surprise vanilla pastry cream center, coated in an emerald mirror glaze.

  • Yield: 8 1x

Ingredients

Scale
  • For the Lime White Chocolate Mousse:
  • 1 cup heavy whipping cream
  • 6 oz (170 g) white chocolate, finely chopped
  • 1/2 cup whole milk
  • 2 tsp powdered gelatin
  • 3 tbsp cold water
  • 2 tbsp fresh lime juice
  • 1 tsp lime zest
  • 1 tsp vanilla extract
  • Green gel food coloring
  • For the Hidden Vanilla Center:
  • 1/2 cup vanilla pastry cream
  • 2 tbsp sweetened condensed milk
  • 1 tsp vanilla bean paste
  • For the Emerald Mirror 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
  • Emerald green gel food coloring
  • 1/4 tsp edible gold luster dust (optional)
  • For Garnish (optional):
  • Lime zest
  • White chocolate curls
  • Edible gold flakes

Instructions

  1. Bloom the gelatin for the mousse in 3 tbsp cold water for 5 minutes.
  2. Heat the milk until just steaming, then stir in the bloomed gelatin until dissolved.
  3. Pour the hot milk over the white chocolate and stir until smooth.
  4. Mix in the lime juice, lime zest, vanilla extract, and a few drops of green food coloring. Let cool to room temperature.
  5. Whip the heavy cream to soft peaks and gently fold it into the lime mixture.
  6. Combine the vanilla pastry cream, sweetened condensed milk, and vanilla bean paste until smooth. Spoon into small silicone molds and freeze until firm.
  7. Fill silicone dome molds halfway with the lime mousse, place a frozen vanilla center in each, then cover with more mousse. Smooth the tops and freeze for at least 6 hours.
  8. Bloom the remaining gelatin in the cold water for the mirror glaze.
  9. Heat the water, sugar, and condensed milk until the sugar dissolves. Remove from the heat, stir in the bloomed gelatin, then pour over the white chocolate and mix until smooth.
  10. Tint the glaze with emerald green food coloring and stir in the edible gold luster dust if using. Cool the glaze to about 90°F (32°C).
  11. Unmold the frozen domes and place them on a wire rack over a baking tray. Pour the mirror glaze evenly over each dome until fully coated.
  12. Garnish with lime zest, white chocolate curls, and edible gold flakes. Refrigerate for 20 minutes before serving.
  • Author: Chef Stella

Nutrition

  • Calories: 360
  • Sugar: 29 g
  • Fat: 24 g
  • Carbohydrates: 32 g
  • Protein: 4 g