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Emerald Kiwi White Chocolate Mirror Domes with Cream Core

Emerald Kiwi White Chocolate Mirror Domes with Cream Core

  • Yield: 8 1x

Ingredients

Scale
  • For the Kiwi Cheesecake Dome:
  • 16 oz (450 g) cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla bean paste
  • 3/4 cup fresh kiwi purée
  • 1 tbsp fresh lime juice
  • 1 tsp finely grated lime zest
  • 1 cup heavy cream, whipped to soft peaks
  • 2 tsp unflavored gelatin
  • 2 tbsp cold water
  • For the Soft Cream Core:
  • 1/2 cup mascarpone cheese
  • 1/4 cup heavy cream
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • For the Emerald White Chocolate Mirror Glaze:
  • 1/2 cup sweetened condensed milk
  • 1/4 cup water
  • 2 tsp unflavored gelatin
  • 2 tbsp cold water
  • 7 oz (200 g) white chocolate, finely chopped
  • 1 tsp light corn syrup
  • Emerald green gel food coloring
  • 1/2 tsp edible pearl luster dust
  • For Garnish (optional):
  • Fresh kiwi slices
  • White chocolate curls
  • Edible silver leaf

Instructions

  1. Whisk together the mascarpone, heavy cream, powdered sugar, and vanilla until smooth and creamy. Spoon into small silicone molds and freeze until firm.
  2. Bloom the gelatin for the cheesecake filling in the cold water for 5 minutes.
  3. Warm 2 tablespoons of the kiwi purée and stir in the bloomed gelatin until completely dissolved.
  4. Beat the cream cheese, powdered sugar, vanilla bean paste, remaining kiwi purée, lime juice, and lime zest until silky smooth.
  5. Stir the gelatin mixture into the cheesecake filling, then gently fold in the whipped cream until fully incorporated.
  6. Fill each dome mold halfway with the cheesecake mixture. Place a frozen cream core in the center and cover with the remaining filling. Smooth the tops and freeze for at least 6 hours or until solid.
  7. Bloom the gelatin for the mirror glaze in the cold water for 5 minutes.
  8. Heat the condensed milk and water until steaming. Stir in the gelatin until dissolved.
  9. Pour the hot mixture over the white chocolate and let stand for 1 minute. Stir until smooth, then mix in the corn syrup, emerald green food coloring, and edible pearl luster dust. Cool the glaze to about 90°F (32°C).
  10. Unmold the frozen domes and place them on a wire rack over a baking tray. Pour the emerald mirror glaze evenly over each dome.
  11. Transfer the glazed domes to serving plates and refrigerate for 20–30 minutes before serving.
  12. Garnish with fresh kiwi slices, white chocolate curls, and edible silver leaf.
  • Author: Chef Stella

Nutrition

  • Calories: 405
  • Sugar: 23 g
  • Fat: 30 g
  • Carbohydrates: 31 g
  • Protein: 6 g