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Citrus Burst Peach Bellini Crystal Domes

A stunning dessert combining juicy peach bellini filling, creamy citrus layer, and a glossy crystal shell.

  • Yield: 8 1x

Ingredients

Scale
  • For the Peach Bellini Filling:
  • 2 ripe peaches, peeled and diced
  • 1/3 cup peach purée
  • 2 tbsp sparkling white grape juice
  • 1 tbsp lemon juice
  • 2 tbsp sugar
  • 1 tsp vanilla extract
  • For the Citrus Cream Layer:
  • 8 oz (225 g) cream cheese, softened
  • 1/3 cup powdered sugar
  • 1 tsp orange zest
  • 1 tsp lemon zest
  • 1 cup heavy whipping cream, chilled
  • For the Biscuit Base:
  • 1 cup vanilla cookie crumbs
  • 3 tbsp unsalted butter, melted
  • For the Crystal Shell:
  • 10 oz (280 g) white chocolate, melted
  • 1 tsp coconut oil
  • 2 tbsp coarse sparkling sugar
  • 1 tsp edible shimmer dust
  • For Garnish (optional):
  • Thin peach slices
  • Candied citrus peel

Instructions

  1. 1. Mix vanilla cookie crumbs with melted butter until evenly combined.
  2. 2. Press into silicone dome molds to form a thin base layer and chill for 15 minutes.
  3. 3. In a small saucepan, cook diced peaches, sugar, lemon juice, and vanilla for 4–5 minutes until softened and syrupy. Cool completely.
  4. 4. Stir peach purée and sparkling white grape juice into the cooked peaches to form a bellini-style filling.
  5. 5. Beat cream cheese, powdered sugar, orange zest, and lemon zest until smooth.
  6. 6. Whip heavy cream to soft peaks and gently fold into the citrus cream mixture.
  7. 7. Brush melted white chocolate mixed with coconut oil into dome molds and chill until set. Apply a second layer for strength.
  8. 8. Fill each shell halfway with citrus cream.
  9. 9. Add a spoonful of peach bellini filling to the center.
  10. 10. Cover with more cream and smooth the tops.
  11. 11. Freeze for at least 3 hours until fully set.
  12. 12. Unmold carefully to reveal glossy domes.
  13. 13. Lightly dust with edible shimmer dust for a crystal effect.
  14. 14. Garnish with peach slices and candied citrus peel if desired.
  15. 15. Chill briefly before serving.
  • Author: Chef Stella

Nutrition

  • Calories: 310
  • Sugar: 23 g
  • Fat: 20 g
  • Carbohydrates: 30 g
  • Protein: 3 g