Ingredients
Scale
- For the Vanilla Rose Mousse:
- 2 cups heavy cream
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tbsp rose water
- 1 tsp vanilla bean paste
- 2 tsp gelatin powder
- 3 tbsp cold water
- For the Vanilla Cream Center:
- 4 oz mascarpone cheese
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 2 tbsp heavy cream
- For the Almond Biscuit Base:
- 1 1/2 cups almond cookie crumbs
- 1/4 cup unsalted butter, melted
- 1 tbsp brown sugar
- For the Gold Glaze:
- 1 cup white chocolate, finely chopped
- 1/2 cup sweetened condensed milk
- 2 tsp gelatin powder
- 3 tbsp cold water
- 2 tbsp water
- 1 tsp gold luster dust
- 1/2 tsp edible pearl shimmer dust
- For Garnish (optional):
- Dried edible rose petals
- Edible gold flakes
- White chocolate curls
Instructions
- Combine almond cookie crumbs, melted butter, and brown sugar. Press into the bottoms of silicone dome molds and chill until firm.
- Bloom gelatin in cold water for 5 minutes.
- Beat cream cheese, powdered sugar, rose water, and vanilla bean paste until smooth.
- Warm the bloomed gelatin until dissolved and mix into the cream cheese mixture.
- Whip heavy cream to soft peaks and gently fold into the mixture to create a light mousse.
- In a separate bowl, whisk mascarpone, powdered sugar, vanilla extract, and heavy cream until smooth.
- Fill each dome mold halfway with vanilla rose mousse, add a spoonful of vanilla cream center, then cover with more mousse.
- Freeze until completely firm.
- Bloom gelatin for the glaze, then combine with melted white chocolate, condensed milk, water, gold luster dust, and pearl shimmer dust until glossy.
- Unmold the frozen domes, place on a wire rack, and pour the gold glaze evenly over each dome. Allow the glaze to set before decorating.
- Garnish with rose petals, edible gold flakes, and white chocolate curls before serving.
Nutrition
- Calories: 350
- Sugar: 23g
- Fat: 24g
- Carbohydrates: 28g
- Protein: 4g