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Midnight Blueberry Mirror Glaze Dream Domes

  • Yield: 8 1x

Ingredients

Scale
  • ### For the Blueberry Mousse:
  • 2 cups fresh or frozen blueberries
  • 1/4 cup granulated sugar
  • 1 tbsp lemon juice
  • 2 tsp powdered gelatin
  • 2 tbsp cold water
  • 1 1/4 cups heavy cream, chilled
  • 1 tsp vanilla extract
  • ### For the Vanilla Cake Base:
  • 1/2 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/8 tsp salt
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 tbsp unsalted butter, melted
  • 2 tbsp whole milk
  • 1/2 tsp vanilla extract
  • ### For the Midnight Blueberry Mirror Glaze:
  • 1/2 cup water
  • 3/4 cup granulated sugar
  • 1/2 cup sweetened condensed milk
  • 2 tbsp light corn syrup
  • 2 1/2 tsp powdered gelatin
  • 3 tbsp cold water
  • 6 oz white chocolate, finely chopped
  • 1/2 tsp blueberry extract
  • 1/2 tsp navy blue gel food coloring
  • 1 drop black gel food coloring
  • 1 drop violet gel food coloring
  • ### For Garnish (optional):
  • Fresh blueberries
  • Edible silver leaf flakes
  • Small mint leaves

Instructions

  1. 1. Bloom the gelatin for the mousse in cold water for 5 minutes.
  2. 2. Simmer the blueberries, sugar, and lemon juice for 6–8 minutes until softened. Blend until smooth and strain if desired.
  3. 3. Stir the bloomed gelatin into the warm blueberry purée until dissolved. Let cool to room temperature.
  4. 4. Whip the heavy cream to soft peaks. Fold the vanilla and cooled blueberry mixture into the whipped cream.
  5. 5. Prepare the cake by mixing the flour, baking powder, salt, sugar, egg, melted butter, milk, and vanilla until smooth.
  6. 6. Bake in a lined pan at 350°F (175°C) for 12–15 minutes. Cool completely and cut circles slightly smaller than the dome molds.
  7. 7. Fill silicone dome molds halfway with blueberry mousse. Press a cake round onto each dome and smooth the bottoms. Freeze for at least 6 hours or overnight.
  8. 8. Bloom the glaze gelatin in cold water.
  9. 9. Heat the water, sugar, condensed milk, and corn syrup until steaming. Remove from the heat and stir in the gelatin.
  10. 10. Pour the hot mixture over the white chocolate. Let stand for 2 minutes, then blend until smooth.
  11. 11. Add the blueberry extract and gel food coloring until a deep midnight blue color is achieved. Cool the glaze to about 90–95°F (32–35°C).
  12. 12. Unmold the frozen domes and place them on a wire rack over a tray.
  13. 13. Pour the mirror glaze evenly over each dome in one continuous motion until fully coated.
  14. 14. Transfer the glazed domes to serving plates and refrigerate for 1–2 hours before serving.
  15. 15. Garnish with fresh blueberries, edible silver leaf flakes, and mint leaves.
  • Author: Chef Stella

Nutrition

  • Calories: 395
  • Sugar: 34 g
  • Fat: 24 g
  • Carbohydrates: 42 g
  • Protein: 5 g