Ingredients
Scale
- For the Lemon Dome Filling:
- 1 1/2 cups heavy cream
- 1 cup mascarpone cheese
- 1/3 cup granulated sugar
- 3 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 2 tsp gelatin powder
- 2 tbsp cold water
- For the Cocoa Biscuit Base:
- 1 1/2 cups chocolate cookie crumbs
- 3 tbsp melted butter
- 1 tbsp cocoa powder
- 1 tbsp granulated sugar
- For the Midnight Mirror Glaze:
- 1 cup granulated sugar
- 1/2 cup water
- 1/2 cup sweetened condensed milk
- 1 cup white chocolate, chopped
- 1 tbsp gelatin powder
- 3 tbsp cold water
- 1 tsp lemon extract
- Black food coloring, as needed
- Deep blue food coloring, as needed
- For Garnish (optional):
- 1 tbsp edible silver dust
- 1 tsp lemon zest
- White chocolate shards
Instructions
- Bloom gelatin in cold water for 5 minutes.
- Whip mascarpone, heavy cream, sugar, lemon juice, lemon zest, and vanilla extract until smooth and airy.
- Warm a small portion of the cream mixture and dissolve the bloomed gelatin, then fold it back into the full mixture.
- Mix chocolate cookie crumbs, melted butter, cocoa powder, and sugar until combined. Press firmly into the base of dome molds.
- Fill molds with lemon cream mixture over the biscuit base. Smooth tops and freeze for at least 4 hours until fully set.
- For the mirror glaze, bloom gelatin in cold water for 5 minutes.
- Heat sugar, water, and condensed milk until fully dissolved and steaming. Remove from heat and stir in gelatin and white chocolate until smooth.
- Divide glaze and tint with black and deep blue food coloring to create a midnight swirl effect. Allow to cool slightly until glossy but pourable.
- Unmold frozen domes and place on a wire rack. Pour glaze evenly over each dome, letting excess drip off.
- Chill briefly to set the glaze before serving.
- Finish with edible silver dust, lemon zest, and white chocolate shards.
Nutrition
- Calories: 435
- Sugar: 33g
- Fat: 30g
- Carbohydrates: 38g
- Protein: 6g