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Lemon Elderflower Crystal Domes with Cheesecake Core

  • Yield: 8 1x

Ingredients

Scale
  • For the Lemon Elderflower Mousse:
  • 1 cup lemon curd
  • 8 oz cream cheese, softened
  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 2 tbsp elderflower syrup
  • 1 tsp vanilla extract
  • 2 tsp powdered gelatin
  • 3 tbsp cold water
  • For the Cheesecake Core:
  • 3/4 cup cream cheese, softened
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream
  • For the Biscuit Base:
  • 1 cup digestive biscuits, finely crushed
  • 3 tbsp melted butter
  • For the Crystal Glaze:
  • 1 cup granulated sugar
  • 1/2 cup water
  • 1/2 cup sweetened condensed milk
  • 1 cup white chocolate, finely chopped
  • 1 tbsp powdered gelatin
  • 3 tbsp cold water
  • 1 tsp clear vanilla extract
  • 1 tsp edible pearl luster dust
  • For Garnish (optional):
  • Lemon zest curls
  • Edible flowers
  • Edible silver flakes

Instructions

  1. 1. Mix crushed biscuits with melted butter and press into dome molds as a thin base layer. Chill for 15 minutes.
  2. 2. Beat cream cheese, powdered sugar, vanilla extract, and heavy cream until smooth.
  3. 3. Spoon into small silicone inserts and freeze until firm.
  4. 4. Bloom gelatin for the mousse in cold water for 5 minutes.
  5. 5. Beat cream cheese, lemon curd, sugar, elderflower syrup, and vanilla extract until smooth.
  6. 6. Warm a small portion of the cream and dissolve the gelatin, then mix into the lemon mixture.
  7. 7. Whip the remaining cream to soft peaks and fold into the mixture.
  8. 8. Fill dome molds halfway with mousse.
  9. 9. Place a frozen cheesecake core into the center of each mold.
  10. 10. Cover with remaining mousse and smooth the tops.
  11. 11. Freeze for at least 6 hours or until completely firm.
  12. 12. Bloom gelatin for the glaze in cold water.
  13. 13. Heat sugar, water, and condensed milk until steaming.
  14. 14. Remove from heat and stir in gelatin and white chocolate until smooth.
  15. 15. Add vanilla extract and pearl luster dust, then blend until glossy.
  16. 16. Cool glaze to about 90°F (32°C).
  17. 17. Unmold frozen domes and place on a wire rack.
  18. 18. Pour the crystal glaze evenly over each dome until fully coated.
  19. 19. Refrigerate for 30 minutes before serving.
  20. 20. Garnish with lemon zest curls, edible flowers, and silver flakes.
  • Author: Chef Stella

Nutrition

  • Calories: 360
  • Sugar: 35g
  • Fat: 20g
  • Carbohydrates: 40g
  • Protein: 4g