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Lemon Vanilla Prism Domes with Blueberry Cream Core

A stunning layered dessert featuring a lemon-vanilla cream dome filled with a blueberry cream core, coated in a shimmering mirror glaze.

  • Yield: 8 1x

Ingredients

Scale
  • For the Lemon Vanilla Prism Domes:
  • 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
  • Yellow food coloring, as needed
  • For the Blueberry Cream Core:
  • 1/2 cup blueberry preserves
  • 2 tbsp cream cheese, softened
  • 1 tbsp heavy cream
  • 1 tsp powdered sugar
  • For the Prism Mirror Glaze:
  • 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
  • Pearl shimmer dust, as needed
  • For Garnish (optional):
  • Fresh blueberries
  • Thin lemon zest strips

Instructions

  1. 1. Mix gelatin and cold water in a small bowl and let bloom for 5 minutes.
  2. 2. Beat cream cheese, powdered sugar, lemon juice, lemon zest, and vanilla until smooth.
  3. 3. Melt the bloomed gelatin and stir it into the cream cheese mixture.
  4. 4. Whip heavy cream to soft peaks and gently fold into the lemon mixture.
  5. 5. Add a few drops of yellow food coloring for a soft lemon color.
  6. 6. Mix blueberry preserves, cream cheese, heavy cream, and powdered sugar until smooth.
  7. 7. Fill prism dome molds halfway with the lemon mixture.
  8. 8. Add a spoonful of blueberry cream core to the center of each mold.
  9. 9. Cover with the remaining lemon mixture and smooth the tops.
  10. 10. Freeze for at least 5 hours or until completely firm.
  11. 11. Bloom gelatin for the glaze.
  12. 12. Heat condensed milk and warm water, then stir in gelatin until dissolved.
  13. 13. Pour over white chocolate and mix until smooth and glossy.
  14. 14. Stir in pearl shimmer dust and allow the glaze to cool slightly.
  15. 15. Unmold the frozen domes and place on a wire rack.
  16. 16. Pour the glaze evenly over each dome until fully coated.
  17. 17. Garnish with fresh blueberries and lemon zest strips.
  18. 18. Serve chilled.
  • Author: Chef Stella

Nutrition

  • Calories: 335
  • Sugar: 26 g
  • Fat: 23 g
  • Carbohydrates: 30 g
  • Protein: 4 g