Peach Vanilla Champagne Domes with Rosé Mirror Glaze
Table of Contents
Peach Vanilla Champagne Domes with Rosé Mirror Coating – A Showstopper Dessert That Combines Elegant French Technique & Bursting Summer Peach Flavor
I still remember the first time I made a mirror glaze cake in Paris—my pastry instructor, Chef Laurent, watched me pour the warm pink coating over a frozen dome and said, “Stella, you’ve captured the light.” That moment stayed with me. Years later, back in New York, I started blending the bright, floral peaches I learned to love in Morocco with the champagne and rosé I discovered in France. This peach champagne dessert is the result: creamy peach vanilla mousse, a hidden champagne jelly center, and a stunning rosé mirror glaze that shimmers like sunset on the Hudson.
The first spoonful cracks through the glossy coating, then sinks into silky mousse, and finally hits the gelée—a burst of sparkling champagne. It’s sweet, fruity, and a little sophisticated, just like a Parisian patisserie but made right in your home kitchen. The vanilla notes from the peach puree feel like summer in a bowl, while the rosé brings a subtle dryness that balances the sugar. I love serving these domes for bridal showers or birthday dinners—they never fail to draw “oohs” and “ahhs.”
What sets this version apart is the technique: a champagne jelly center that stays soft even after freezing, and a perfectly tempered rosé mirror glaze that won’t weep. I’ll walk you through every step—blooming gelatin, whipping mousse to the right consistency, and pouring glaze at the magic 90°F temperature. Plus, I’ll share the common mistake that makes mirror glaze crack, so you can skip it entirely. From my kitchen in Chelsea to yours, let’s make these domes unforgettable.
Why This Peach Vanilla Champagne Domes Recipe Is the Best
The Flavor Secret – Most peach champagne desserts rely on artificial flavorings. I use real peach puree (fresh or frozen, no sugar added) and a whole vanilla bean in the mousse. The champagne jelly is made with actual brut champagne, not sparkling wine—its dry crispness cuts through the sweet mousse perfectly. This combination of fruit, vanilla, and bubbly is something I perfected after testing eight batches. My mother, back in Morocco, always said the best desserts balance sweet and tangy—and this one does just that.
Perfected Texture – The mousse is light but stable, thanks to a careful folding technique I learned during my pastry exams in Paris. The champagne jelly center is exactly the right firmness—frozen solid before insertion, so it thaws slowly and stays intact inside the mousse. And the rosé mirror glaze? It sets to a mirror-like finish that stays shiny for hours. No streaks, no bubbles—just pure brilliance. I use a hand blender to remove air pockets, a trick from Chef Laurent.
Foolproof & Fast – Even though this is an advanced recipe, I’ve broken it into manageable steps. The active cooking time is only 15 minutes; most of the work is waiting for the freezer and fridge. I’ve tested this with home cooks who’ve never used gelatin before, and they’ve nailed it. The key is reading each step carefully and using a digital thermometer for the glaze. You don’t need a professional kitchen—just a silicone dome mold, a good whisk, and patience. And if you don’t have a dome mold? I’ll show you a no-special-equipment trick in the FAQ.
Peach Champagne Dessert Ingredients
I buy my peaches from the Union Square Greenmarket in August, but frozen organic peach puree works just as well (I keep a stash for winter). The champagne and rosé come from a small bottle shop near my apartment—look for a dry brut champagne and a dry rosé (not sweet). My vanilla beans are from Madagascar, a splurge but worth it for that floral aroma.
Ingredients List
- For the Peach Vanilla Mousse: 2 cups peach puree (from about 4 ripe peaches), 1 cup heavy cream, ½ cup whole milk, ⅓ cup granulated sugar, 1 tsp vanilla extract (or seeds from 1 vanilla bean), 2 tsp powdered gelatin, 2 tbsp cold water
- For the Champagne Jelly Center: ¾ cup dry champagne, 2 tbsp granulated sugar, 1 tsp powdered gelatin, 1 tbsp cold water
- For the Rosé Mirror Coating: 1 cup dry rosé wine, ½ cup sweetened condensed milk, 1 cup granulated sugar, ½ cup water, 1 tbsp powdered gelatin, 3 tbsp cold water, 4 oz white chocolate (finely chopped), 2 drops pink food coloring (optional)
- For Garnish (optional): Thin peach slices, edible rose petals, fresh mint leaves
Ingredient Spotlight
Peach puree: Homemade is best — simply blanch, peel, and blend ripe peaches. Frozen puree (no added sugar) is my NYC winter backup. It provides the fruity base and bright acidity that cuts through the rich mousse. Substitute with nectarines for a slightly tangier result.
Champagne (for jelly): Use a dry brut style — sweetness from the sugar will balance it. A cheap prosecco works in a pinch, but the flavor will be less complex. For a non-alcoholic version, use sparkling white grape juice plus 1 tsp lemon juice (see FAQ).
Rosé wine (for coating): A dry rosé (like a Provence style) gives the best color and a subtle floral note. Avoid sweet rosés — they make the glaze cloying. Milk powder? No, the condensed milk already provides the opacity and sweetness.
White chocolate: Use a good-quality bar (at least 30% cocoa butter) for a smooth, glossy finish. Finely chop it so it melts evenly in the warm glaze. Substitute with cacao butter for a dairy-free option, but the texture will be different.
| Original Ingredient | Best Substitution | Flavor / Texture Impact |
|---|---|---|
| Peach puree | Nectarine puree | Slightly more tangy, less floral. Similar texture. |
| Champagne (jelly) | Sparkling white grape juice + 1 tsp lemon juice | Non-alcoholic, sweeter; add ½ tsp extra sugar. Jelly still sets well. |
| Rosé wine (coating) | Dry white wine + pink food coloring | Less floral, more neutral. Adjust color with food coloring. |
| White chocolate | Cacao butter (dairy-free) | More translucent glaze, less creamy. Must adjust sugar slightly. |
How to Make Peach Vanilla Champagne Domes — Step-by-Step
Think of this as three separate components that come together: the jelly, the mousse, and the glaze. Each one is simple on its own; assembly is where the magic happens. Let’s start with the champagne jelly, because it needs to freeze completely before we insert it.
Step 1: Bloom the Gelatin for Champagne Jelly
Sprinkle 1 teaspoon powdered gelatin over 1 tablespoon cold water in a small bowl. Let it sit for 5 minutes until it becomes a firm, spongy mass. This step is crucial — gelatin needs cold water to hydrate evenly; hot water causes clumps.
💡 Stella’s Pro Tip: Use filtered water for blooming. Tap water with high mineral content can affect gelatin setting.
Step 2: Heat Champagne and Sugar
In a small saucepan, combine ¾ cup champagne and 2 tablespoons sugar. Warm over low heat, stirring until sugar dissolves — about 2 minutes. Do not boil; champagne loses its bubbles and becomes flat.
⚠️ Common Mistake to Avoid: Boiling champagne causes it to reduce and become syrupy. Keep the heat low and just until steaming.
Step 3: Incorporate Gelatin and Freeze
Remove the champagne mixture from heat. Add the bloomed gelatin and stir until fully dissolved. Pour into small silicone inserts (or a mini muffin tin lined with plastic wrap). Freeze for at least 3 hours, until firm.
💡 Stella’s Pro Tip: Use a small silicone half-sphere mold (about 1 inch diameter) to create perfect jelly centers that fit exactly into the dome.
Step 4: Bloom Gelatin for Peach Mousse
Sprinkle 2 teaspoons gelatin over 2 tablespoons cold water. Let bloom for 5 minutes.
Step 5: Heat Milk, Sugar, and Vanilla
Combine ½ cup milk, ⅓ cup sugar, and 1 tsp vanilla in a small saucepan. Warm over medium heat until steaming (not boiling). Remove from heat and stir in bloomed gelatin until dissolved.
⚠️ Common Mistake to Avoid: If the milk is too hot, gelatin loses its setting power. Keep it below 140°F. Use a thermometer if you have one.
Step 6: Mix in Peach Puree
Pour the warm milk mixture into a bowl with 2 cups peach puree. Stir well, then let it cool to room temperature (about 15 minutes). If it’s still warm when you add the cream, it will deflate the whipped cream later.
Step 7: Whip Cream and Fold
Whip 1 cup heavy cream to soft peaks (when the cream holds a gentle curl). Gently fold one-third of the cream into the peach mixture to lighten it, then fold in the rest until no streaks remain.
💡 Stella’s Pro Tip: Fold with a rubber spatula in a “J” motion — down the middle, up the side, rotate the bowl. This incorporates air without losing volume.
Step 8: Fill Dome Molds
Spoon mousse into each dome cavity until half full. Press a frozen champagne jelly insert into the center of each dome. Cover with remaining mousse, smoothing the top with a spatula. Freeze for at least 6 hours — overnight is best.
Step 9: Make Rosé Mirror Coating
Bloom 1 tbsp gelatin in 3 tbsp cold water. In a saucepan, heat ½ cup water, 1 cup sugar, and 1 cup rosé until steaming. Remove from heat, add bloomed gelatin, then stir in 4 oz chopped white chocolate and ½ cup sweetened condensed milk. Blend with an immersion blender until smooth. Add 2 drops pink food coloring if you want a deeper rose color. Cool to 90°F (32°C).
⚠️ Common Mistake to Avoid: Don’t pour glaze if it’s too hot (above 95°F) — it will run off the frozen dome and create a thin uneven layer. Too cold (below 85°F) and it sets before coating.
Step 10: Glaze the Domes
Remove frozen domes from molds and place on a wire rack set over a baking sheet. Pour the cooled mirror coating evenly over each dome until fully covered. Let excess drip off. Use a spatula to clean the bottom edges if needed.
💡 Stella’s Pro Tip: Use a tall narrow cup to pour the glaze — it gives you control and reduces splashes. Work quickly; the glaze sets fast on the frozen dome.
Step 11: Set and Garnish
Transfer glazed domes to serving plates and refrigerate for 30 minutes to soften slightly. Garnish with thin peach slices, edible rose petals, and mint leaves right before serving.
| Step | Action | Duration | Key Visual Cue |
|---|---|---|---|
| 1 | Bloom gelatin (jelly) | 5 mins | Gelatin becomes spongy |
| 2 | Warm champagne + sugar | 2 mins | Steam rises, no bubbles |
| 3 | Freeze jelly | 3 hrs | Firm to touch |
| 4 | Bloom gelatin (mousse) | 5 mins | Spongy |
| 5 | Heat milk mixture | 3 mins | Steaming, not boiling |
| 6 | Mix peach puree | 1 min | Uniform color |
| 7 | Whip and fold cream | 5 mins | Soft peaks, no streaks |
| 8 | Fill domes & freeze | 6 hrs+ | Solid when pressed |
| 9 | Make mirror coating | 10 mins + cool | Smooth, 90°F |
| 10 | Glaze domes | 2 mins per dome | Even coating, drip stops |
| 11 | Refrigerate & garnish | 30 mins | Slightly softened |
Serving & Presentation
These domes are a showstopper — serve them on plain white porcelain plates to let the mirror glaze shine. I like to add a small quenelle of extra peach coulis or a dollop of unsweetened whipped cream for contrast. For a Moroccan touch, dust with a tiny pinch of cardamom or rose water powder. In Paris, we’d add a gold leaf for drama; in NYC, I keep it rustic with fresh edible flowers.
The best time to serve is about 30 minutes after glazing, when the domes are still cold but the mousse has softened slightly — the texture is silky, not ice cream-hard. For a party, prepare up to the glaze step a day ahead, then glaze and garnish just before the meal.
Pair these domes with a splash of extra brut champagne or a floral iced tea. They also work beautifully as a birthday dessert or Valentines’ Day treat — the pink mirror glaze is impossibly romantic.
| Pairing Type | Suggestions | Why It Works |
|---|---|---|
| Side Dish | Lemon zest shortbread, vanilla tuile | Crunch contrasts the soft mousse. |
| Sauce / Dip | Peach coulis, raspberry sauce | Rosé glaze + fruit sauce doubles the floral notes. |
| Beverage | Brut champagne, sparkling lemonade | Bubbles carry the theme throughout. |
| Garnish | Edible rose petals, gold leaf, fresh mint | Adds elegance and a fresh herbaceous note. |
Make-Ahead, Storage & Reheating
Living in NYC means my schedule is always packed — these domes are my secret weapon for dinner parties. I make the champagne jelly and mousse a day ahead, assemble and freeze the domes, then glaze them the afternoon of the event. The glaze itself can be made a day early and stored in the fridge (reheat gently to 90°F before using). Once glazed, the domes are best eaten within 24 hours, but they’ll keep in the fridge for up to 2 days — just note the glaze may lose a bit of shine.
| Method | Container | Duration | Reheating Tip |
|---|---|---|---|
| Refrigerator (glazed) | Covered, on plate | Up to 2 days | Let sit at room temp 10 mins before serving. |
| Freezer (unglazed) | Sealed in dome mold, wrapped | Up to 1 month | Thaw 15 mins at room temp, then glaze. |
| Make-Ahead (jelly, mousse) | Separate containers | Jelly: 1 week frozen; Mousse: 1 day fridge | Assemble domes same day you glaze. |
Never microwave a dome — it will melt the mousse and ruin the glaze. If you need to warm a leftover dome (why would you?), place it in the refrigerator for 30 minutes before eating. The natural chill is perfect. I’ve also cut leftover domes in half and served them over ice cream — delicious.
Variations & Easy Swaps
This recipe is a canvas — once you master the base, you can change the fruit, the bubbles, even the spice. Here are my favorite variations, each tested in my NYC kitchen:
| Variation | Key Change | Best For | Difficulty Impact |
|---|---|---|---|
| Strawberry-Basil Domes | Replace peach with strawberry puree; add 2 tbsp finely chopped basil to mousse | Spring celebrations | Same difficulty |
| Dairy-Free / Vegan | Use coconut cream, oat milk, and agar-agar instead of gelatin | Dairy-free guests | Advanced (agar sets differently) |
| Spiced Peach Chai | Add ½ tsp cinnamon and ¼ tsp cardamom to mousse; swap champagne for chai syrup | Fall / winter twist | Same difficulty |
Strawberry-Basil Domes
Inspired by the herb gardens of Morocco, this swap uses fresh strawberry puree and chiffonaded basil stirred into the mousse. The champagne jelly stays the same — the basil adds a peppery note that complements the sweetness. For the mirror glaze, use a dry rosé still, or switch to a fruity red wine for a deeper color.
Dairy-Free & Vegan Domes
Replace heavy cream with full-fat coconut cream (chilled overnight), whole milk with oat milk, and use agar-agar instead of gelatin (3 tsp agar for the mousse, 1.5 tsp for the jelly). The texture is slightly firmer and less silky, but still delicious. For the mirror glaze, use cacao butter instead of white chocolate. This version took me four tries to perfect — the key is to blend the agar with the liquid and boil for 1 minute to activate it.
Spiced Peach Chai Domes
A cozy fall twist — I swap the champagne jelly for a chai syrup jelly (strong brewed chai tea + sugar + gelatin). The mousse gets a pinch of cinnamon and cardamom (my mom’s trick). The mirror glaze stays rosé, but I add a tiny pinch of saffron threads for a golden hue — it’s a nod to my Moroccan roots.
How do you make a rosé mirror glaze that stays shiny on peach champagne domes?
The key to a shiny rosé mirror glaze is temperature control and proper emulsification. First, make sure your gelatin is fully bloomed and dissolved in the warm rosé mixture. Second, use an immersion blender to combine the white chocolate and condensed milk — this eliminates air bubbles that dull the shine. Third, cool the glaze to exactly 90°F (32°C) before pouring; if it’s hotter it will run off the frozen dome, and if it’s cooler it will set too thick. Finally, pour the glaze over a perfectly frozen dome — any surface moisture will create dull spots. For extra shine, you can add a tablespoon of corn syrup to the glaze (though it will be slightly sweeter).
What can I use instead of champagne in the peach vanilla domes for a non-alcoholic version?
For a non-alcoholic champagne jelly center, substitute the ¾ cup champagne with ¾ cup sparkling white grape juice plus 1 teaspoon fresh lemon juice. The lemon juice adds the acidity that mimics the sharpness of brut champagne. Reduce the sugar in the jelly to 1½ tablespoons because grape juice is already sweet. You can also use a non-alcoholic sparkling wine or a ginger ale for a spicier kick. For the rosé mirror coating, replace the rosé with an equal amount of white grape juice mixed with a few drops of pink food coloring, or use a non-alcoholic rosé like “Nozeco” or “St. Regis” which are widely available in US grocery stores. The gelatin will set perfectly — just avoid any beverages with preservatives that can inhibit setting.
How far in advance can I prepare Peach Vanilla Champagne Domes for a party?
You can prepare the domes up to two days ahead if you follow the right storage. Make the champagne jelly up to one week ahead and keep it frozen in the silicone molds. The mousse can be made a day ahead and refrigerated (but you must assemble and freeze the domes before glazing). For the best texture, I recommend assembling the domes (mousse + jelly) and freezing them completely — up to one month in advance. Then, glaze them the morning of your party. Once glazed, the domes can sit in the refrigerator for up to 8 hours without the glaze dulling. But for the perfect glossy finish, glaze them no more than 4-5 hours before serving, then garnish right before plating. This timeline works perfectly for a dinner party: freeze domes a week ahead, glaze at 3 PM, serve at 7 PM.
What’s the best way to mold the champagne dome shape without specialized equipment?
If you don’t have silicone dome molds, no worries! Here are three workarounds: 1) Use a metal muffin tin — spray each cup with non-stick spray, then line with a double layer of plastic wrap, pressing it into the cup to form a smooth dome shape. Freeze the mousse directly in the plastic-lined cups. 2) Use flexible silicone muffin cups (sold in most grocery stores) — they work almost as well as dome molds. 3) For a flat top, you can freeze the mousse in a loaf pan lined with plastic wrap, then slice and shape the frozen mousse into rounds with a cookie cutter. The champagne jelly can be frozen in ice cube trays — just cut each cube in half to make a rounded center. The key is to ensure the mousse is very solid (frozen 6+ hours) before unmolding.
Why did my mirror glaze crack or have bubbles?
Cracks usually happen because the glaze was too cold when poured — it sets before fully coating the dome. Always use an instant-read thermometer and wait until the glaze is exactly 90°F. Bubbles form when you whisk too vigorously or skip the immersion blender step. After adding the white chocolate and condensed milk, use an immersion blender to emulsify the glaze — this removes tiny air pockets. If you still see bubbles, pour the glaze through a fine-mesh strainer. Another culprit is a too-hot glaze that cooks the gelatin — never heat the mixture above 140°F after adding gelatin. Finally, if your frozen domes have frost on them (ice crystals), that moisture will cause the glaze to slide off or bubble. Pat the domes dry with a paper towel before glazing.
Can I use frozen peaches for the puree?
Absolutely! Frozen peach slices work beautifully, especially when fresh peaches are out of season. Thaw them completely (in the fridge or at room temperature) and then blend until smooth. I prefer frozen peaches from the frozen food aisle that are unsweetened — no added sugar. If your puree seems watery after thawing, you can simmer it gently for a few minutes to reduce excess liquid, then let it cool before adding to the mousse. The flavor will still be bright and peachy. I’ve tested this recipe with both fresh and frozen — the texture is identical. One note: if you use frozen peaches that are individually quick-frozen (IQF), they tend to be less watery than block-frozen. Defrost them in a colander to drain any extra juice.
Is the rosé mirror coating safe to eat? It contains raw white chocolate and gelatin?
Yes, it is completely safe to eat. The white chocolate is melted into the hot rosé mixture (which reaches about 140°F), which is hot enough to melt the chocolate and also pasteurize any potential pathogens. The gelatin is completely dissolved and then cooled to 90°F — it sets as the glaze coats the frozen dome. There is no raw egg or unpasteurized ingredient. The mirror glaze is essentially a sweet, gelatin-thickened sauce that hardens into a shiny coating. For food safety, store glazed domes in the refrigerator and consume within 2 days. If you have dietary concerns, you can also use pasteurized gelatin and vegan white chocolate (made from cocoa butter) — but the texture will differ slightly.
What’s the best substitute for white chocolate in the mirror glaze?
The best substitute for white chocolate in the rosé mirror glaze is high-quality cacao butter, because it provides the same fat content and creates a glossy finish. Use 4 oz of cacao butter in place of the white chocolate. The glaze will be slightly more translucent and less creamy, but still shiny. If you don’t have cacao butter, you can use 4 oz of good-quality white chocolate chips (like Ghirardelli) — just ensure they contain cocoa butter and not palm oil. Avoid “white baking chips” that are oil-based — they won’t emulsify properly and can leave a greasy film. For a dairy-free alternative, use 4 oz of vegan white chocolate (often made with rice milk or almond milk). The flavor will be less milky but still delicious.
Why is my peach mousse too soft or runny?
A runny mousse is usually caused by under-whipped cream, over-folded mixture, or gelatin that wasn’t properly dissolved. First, make sure you whip the heavy cream to soft peaks — when you lift the whisk, the cream should form a soft bendy peak that holds its shape but isn’t stiff. Over-whipping can cause the cream to separate later. Second, fold the cream into the peach mixture very gently — use a spatula and cut through the center, then lift and fold. Do not stir vigorously. Third, ensure the gelatin is fully dissolved in the warm milk mixture — any undissolved granules will not set properly. If the mousse still seems loose, you can chill it in the fridge for 10 minutes before filling the molds. Also check your gelatin — powdered gelatin must be fresh (within 2 years) and bloomed in cold water, never hot.
Can I use a different fruit instead of peach? How does that affect the jelly?
You can substitute peach with any soft, non-acidic fruit puree — mango, apricot, nectarine, or even banana (though banana is much denser). For berries like strawberries or raspberries, you’ll need to adjust the sugar because they are more tart — increase the sugar in the mousse by 1-2 tablespoons and strain out seeds. The champagne jelly center remains the same, but the fruit flavor will change the overall profile. For example, mango + champagne is tropical and bright, while strawberry + champagne is classic. One thing to watch for: very acidic fruits (like lemon, lime, or passion fruit) can cause the gelatin to break down if the pH is too low. If using high-acid fruit, add a pinch of baking soda to neutralize (about ¼ tsp per cup of puree) to ensure the mousse sets properly.
Share Your Version!
I’d love to see how these Peach Vanilla Champagne Domes turn out in your kitchen! Snap a photo and tag @leosfoods on Instagram or Pinterest — I always share reader creations on my stories. If you make the non-alcoholic swap, let me know how it worked for your family. Did you try the strawberry-basil variation? Or maybe you used a different fruit and discovered a new favorite? Drop a star rating and a comment below — your feedback helps other home cooks decide if this recipe is right for them. And if you have any questions about the technique, don’t hesitate to ask. This recipe is my heart, and I want you to succeed.
From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — Stella 🧡
What’s your favorite mirror glaze flavor? Tell me in the comments — I’m always dreaming up new color combos! 💖
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Peach Vanilla Champagne Domes with Rosé Mirror Coating
- Yield: 8 1x
Ingredients
- For the Peach Vanilla Mousse:
- 2 cups peach puree
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 2 tsp powdered gelatin
- 2 tbsp cold water
- For the Champagne Jelly Center:
- 3/4 cup champagne
- 2 tbsp granulated sugar
- 1 tsp powdered gelatin
- 1 tbsp cold water
- For the Rosé Mirror Coating:
- 1 cup rosé wine
- 1/2 cup sweetened condensed milk
- 1 cup granulated sugar
- 1/2 cup water
- 1 tbsp powdered gelatin
- 3 tbsp cold water
- 4 oz white chocolate, finely chopped
- 2 drops pink food coloring (optional)
- For Garnish (optional):
- Thin peach slices
- Edible rose petals
- Fresh mint leaves
Instructions
- 1. Bloom the gelatin for the champagne jelly in cold water for 5 minutes.
- 2. Warm the champagne and sugar over low heat. Stir in the bloomed gelatin until dissolved.
- 3. Pour into small silicone inserts and freeze until firm.
- 4. Bloom the gelatin for the mousse in cold water.
- 5. Heat the milk, sugar, and vanilla until warm. Stir in the gelatin until dissolved.
- 6. Mix in the peach puree and cool to room temperature.
- 7. Whip the heavy cream to soft peaks and gently fold into the peach mixture.
- 8. Fill dome molds halfway with mousse. Press a frozen champagne jelly insert into each dome and cover with remaining mousse.
- 9. Freeze the domes for at least 6 hours or until completely solid.
- 10. Bloom the gelatin for the mirror coating in cold water.
- 11. Heat the water, sugar, and rosé wine until steaming. Remove from heat and stir in the gelatin.
- 12. Add the white chocolate and condensed milk. Blend until smooth.
- 13. Add food coloring if desired and cool the coating to approximately 90°F (32°C).
- 14. Remove the frozen domes from the molds and place them on a wire rack.
- 15. Pour the mirror coating evenly over each dome until fully covered.
- 16. Transfer to serving plates and refrigerate for 30 minutes before serving.
- 17. Garnish with peach slices, rose petals, and mint.
Nutrition
- Calories: 325
- Sugar: 34 g
- Fat: 15 g
- Carbohydrates: 38 g
- Protein: 4 g
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