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Lemon Lavender Velvet Pyramids with Pearl Mirror Finish

Lemon Lavender Velvet Pyramids with Pearl Mirror Finish

  • Yield: 8 1x

Ingredients

Scale
  • For the Lemon Lavender Velvet Mousse:
  • 1 cup lemon curd
  • 8 oz cream cheese, softened
  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 1 tsp culinary lavender, finely crushed
  • 1 tsp vanilla extract
  • 2 tsp powdered gelatin
  • 3 tbsp cold water
  • For the Lemon Cream Center:
  • 3/4 cup mascarpone cheese
  • 2 tbsp lemon curd
  • 1 tbsp powdered sugar
  • For the Biscuit Base:
  • 1 cup digestive biscuits, finely crushed
  • 3 tbsp melted butter
  • For the Pearl Mirror Finish:
  • 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
  • Dried lavender buds
  • Edible pearl sprinkles

Instructions

  1. 1. Mix crushed biscuits with melted butter and press into pyramid molds as a thin base layer. Chill for 15 minutes.
  2. 2. Combine mascarpone cheese, lemon curd, and powdered sugar 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, crushed lavender, and vanilla extract until smooth.
  6. 6. Warm a small portion of the cream and dissolve gelatin, then mix into the lemon mixture.
  7. 7. Whip the remaining cream to soft peaks and fold into the mixture.
  8. 8. Fill pyramid molds halfway with mousse.
  9. 9. Place a frozen lemon cream center into the middle 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 mirror finish 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 pyramids and place on a wire rack.
  18. 18. Pour the pearl mirror finish evenly over each pyramid until fully coated.
  19. 19. Refrigerate for 30 minutes before serving.
  20. 20. Garnish with lemon zest curls, dried lavender buds, and pearl sprinkles.
  • Author: Chef Stella

Nutrition

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