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Sunset Mango Passion Liquid Center Domes

Elegant dome-shaped dessert featuring a liquid passion fruit center, mango mousse, and a sunset-colored mirror glaze.

  • Yield: 8 1x

Ingredients

Scale
  • For the Mango Passion Mousse:
  • 1 cup heavy whipping cream
  • 3/4 cup mango purée
  • 1/2 cup passion fruit purée
  • 6 oz (170 g) white chocolate, finely chopped
  • 2 tsp powdered gelatin
  • 3 tbsp cold water
  • 1 tsp vanilla extract
  • ### For the Liquid Center:
  • 1/2 cup passion fruit purée
  • 1/4 cup mango purée
  • 2 tbsp honey
  • 1 tsp fresh lime juice
  • 1 tsp cornstarch
  • 1 tbsp water
  • ### For the Sunset Mirror Glaze:
  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 1/3 cup sweetened condensed milk
  • 6 oz (170 g) white chocolate, finely chopped
  • 2 tsp powdered gelatin
  • 3 tbsp cold water
  • Yellow, orange, and red gel food coloring
  • ### For Garnish (optional):
  • Fresh passion fruit pulp
  • Small mango cubes
  • White chocolate curls

Instructions

  1. Bloom 2 tsp of gelatin in 3 tbsp cold water for 5 minutes.
  2. In a small saucepan, combine the passion fruit purée, mango purée, honey, and lime juice. Stir the cornstarch with 1 tbsp water, add to the saucepan, and cook for 2–3 minutes until slightly thickened but still fluid. Cool completely.
  3. Spoon the liquid center mixture into small silicone molds and freeze until solid.
  4. Heat the mango purée until just steaming, then stir in the bloomed gelatin until dissolved.
  5. Pour the warm mango mixture over the white chocolate and stir until smooth. Add the passion fruit purée and vanilla extract, then cool slightly.
  6. Whip the heavy cream to soft peaks and gently fold it into the mango mixture.
  7. Fill silicone dome molds halfway with the mousse, place a frozen liquid center in the middle, then cover with more mousse. Freeze for at least 6 hours or until completely firm.
  8. Bloom the remaining gelatin in the cold water for the mirror glaze.
  9. Heat the water, sugar, and condensed milk until the sugar dissolves. Remove from the heat, stir in the bloomed gelatin, then pour over the white chocolate and mix until smooth.
  10. Divide the glaze into three portions and tint them yellow, orange, and red. Swirl the colors together without fully mixing and cool the glaze to about 90°F (32°C).
  11. Unmold the frozen domes and place them on a wire rack over a tray. Pour the sunset mirror glaze evenly over each dome.
  12. Garnish with fresh passion fruit pulp, mango cubes, and white chocolate curls. Refrigerate for 20 minutes before serving.

Notes

Nutritional info: Calories: 335, Protein: 4 g, Carbohydrates: 30 g, Fat: 23 g, Fiber: 1 g, Sugar: 27 g, Sodium: 65 mg (per serving, serves 8).

  • Author: Chef Stella
  • Method: Dessert

Nutrition

  • Calories: 335
  • Sugar: 27 g
  • Fat: 23 g
  • Carbohydrates: 30 g
  • Protein: 4 g