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Galaxy Blueberry Violet Velvet Pearl Bombs

A stunning galaxy-themed dessert with a creamy velvet center and blueberry violet filling, covered in a shimmering mirror glaze.

  • Yield: 8 1x

Ingredients

Scale
  • For the Blueberry Violet Center:
  • 2 cups fresh blueberries
  • 2 tbsp honey
  • 1 tsp lemon juice
  • 1 tsp cornstarch
  • 2 tbsp water
  • 1 tsp food-grade violet syrup
  • For the Velvet Cream Layer:
  • 8 oz (225 g) cream cheese, softened
  • 1/2 cup heavy cream
  • 1/3 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp violet syrup
  • For the Galaxy Mirror Glaze:
  • 1 cup white chocolate, finely chopped
  • 1/2 cup sweetened condensed milk
  • 1 tbsp coconut oil
  • 1 tsp blue spirulina powder
  • 1/2 tsp violet food coloring
  • For Garnish (optional):
  • Silver sugar pearls
  • Fresh blueberries
  • Edible shimmer dust

Instructions

  1. 1. Combine blueberries, honey, lemon juice, cornstarch, water, and violet syrup in a saucepan.
  2. 2. Cook over medium heat until thick and glossy. Cool completely.
  3. 3. Beat cream cheese, powdered sugar, vanilla extract, and violet syrup until smooth.
  4. 4. Whip heavy cream to soft peaks and fold into the cream cheese mixture.
  5. 5. Fill half-sphere molds halfway with the velvet cream mixture.
  6. 6. Add a spoonful of blueberry violet filling to the center of each mold.
  7. 7. Cover with remaining cream mixture and smooth the tops.
  8. 8. Freeze for at least 4 hours until firm.
  9. 9. Melt white chocolate with sweetened condensed milk and coconut oil until smooth.
  10. 10. Divide the glaze and tint with blue spirulina and violet coloring to create a galaxy effect.
  11. 11. Swirl the colors together lightly without fully mixing.
  12. 12. Unmold the frozen bombs and place on a wire rack.
  13. 13. Pour the galaxy glaze over each bomb until evenly coated.
  14. 14. Garnish with silver sugar pearls, blueberries, and edible shimmer dust.
  • Author: Chef Stella

Nutrition

  • Calories: 320
  • Sugar: 22 g
  • Fat: 23 g
  • Carbohydrates: 25 g
  • Protein: 4 g