Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Diamond Lemon Raspberry Dream Domes with Crystal Shell

Lemon raspberry cream domes with a raspberry citrus center and a shimmering crystal shell glaze.

  • Yield: 8 1x

Ingredients

Scale
  • For the Diamond Lemon Raspberry Dream Domes:
  • 1 cup fresh raspberries, pureed and strained
  • 8 oz cream cheese, softened
  • 1 cup heavy cream
  • 1/3 cup powdered sugar
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 2 tsp unflavored gelatin
  • 2 tbsp cold water
  • For the Raspberry Citrus Center:
  • 1/2 cup raspberry preserves
  • 1 tbsp lemon curd
  • 2 tbsp mascarpone cheese
  • For the Crystal Shell:
  • 1 cup white chocolate, finely chopped
  • 1/2 cup sweetened condensed milk
  • 2 tsp unflavored gelatin
  • 2 tbsp cold water
  • 1/4 cup warm water
  • 1 tsp clear edible shimmer dust
  • For Garnish (optional):
  • Fresh raspberries
  • Candied lemon zest

Instructions

  1. Mix gelatin and cold water in a small bowl and let bloom for 5 minutes.
  2. Beat cream cheese, powdered sugar, lemon juice, lemon zest, vanilla extract, and raspberry puree until smooth.
  3. Melt the bloomed gelatin and stir into the raspberry mixture.
  4. Whip heavy cream to soft peaks and gently fold into the mixture.
  5. Combine raspberry preserves, lemon curd, and mascarpone cheese until smooth.
  6. Fill diamond dome molds halfway with the lemon raspberry mixture.
  7. Add a spoonful of raspberry citrus center into each mold.
  8. Cover with the remaining mixture and smooth the tops.
  9. Freeze for at least 5 hours or until completely firm.
  10. Bloom gelatin for the crystal shell.
  11. Heat condensed milk and warm water, then stir in gelatin until dissolved.
  12. Pour over white chocolate and mix until smooth and glossy.
  13. Stir in clear shimmer dust and allow the glaze to cool slightly.
  14. Unmold frozen domes and place on a wire rack.
  15. Pour the crystal shell glaze evenly over each dome.
  16. Allow the coating to set for several minutes.
  17. Garnish with fresh raspberries and candied lemon zest.
  18. Serve chilled.
  • Author: Chef Stella

Nutrition

  • Calories: 350
  • Sugar: 26 g
  • Fat: 24 g
  • Carbohydrates: 30 g
  • Protein: 5 g