Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sunset Peach Raspberry Crystal Domes with Cream Cloud Center

A stunning dessert featuring a creamy peach-raspberry mousse with a cream cloud center, encased in a shimmering crystal glaze atop a cookie base.

  • Yield: 8 1x

Ingredients

Scale
  • For the Peach Raspberry Mousse:
  • 3/4 cup peach puree
  • 3/4 cup raspberry puree
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 cup heavy cream
  • 1 tsp vanilla extract
  • 1 tbsp gelatin powder
  • 3 tbsp warm water
  • For the Cream Cloud Center:
  • 4 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/4 cup heavy cream
  • 1 tsp vanilla extract
  • For the Crystal Glaze:
  • 1 cup white chocolate, finely chopped
  • 1/2 cup sweetened condensed milk
  • 1 tbsp gelatin powder
  • 3 tbsp warm water
  • Peach food coloring, as needed
  • Pink food coloring, as needed
  • For the Cookie Base:
  • 1 cup vanilla cookie crumbs
  • 3 tbsp melted butter
  • 1 tbsp granulated sugar
  • Pinch of salt
  • For Garnish (optional):
  • Fresh peach slices
  • Fresh raspberries
  • White chocolate curls

Instructions

  1. 1. Bloom gelatin in warm water and let stand for 5 minutes.
  2. 2. Beat cream cheese and powdered sugar until smooth.
  3. 3. Mix in peach puree, raspberry puree, and vanilla extract.
  4. 4. Whip heavy cream to soft peaks and fold into the fruit mixture.
  5. 5. Stir in dissolved gelatin until fully incorporated.
  6. 6. In a separate bowl, beat cream cheese, powdered sugar, heavy cream, and vanilla until smooth for the cream cloud center.
  7. 7. Pipe the cream mixture into small molds and freeze until firm.
  8. 8. Fill silicone dome molds halfway with the peach raspberry mousse.
  9. 9. Place a frozen cream cloud center into each mold.
  10. 10. Cover with remaining mousse and freeze until completely firm.
  11. 11. Combine white chocolate, condensed milk, dissolved gelatin, and divide into two portions.
  12. 12. Tint one portion peach and the other pink, then lightly swirl together for a crystal effect.
  13. 13. Unmold the frozen domes and place on a wire rack.
  14. 14. Pour the crystal glaze evenly over each dome.
  15. 15. Mix cookie crumbs, melted butter, sugar, and salt, then press into small round bases.
  16. 16. Place each glazed dome onto a prepared base.
  17. 17. Garnish with fresh peach slices, raspberries, and white chocolate curls.
  18. 18. Chill for 15 minutes before serving.
  • Author: Chef Stella

Nutrition

  • Calories: 425
  • Sugar: 32 g
  • Fat: 29 g
  • Carbohydrates: 38 g
  • Protein: 6 g