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Raspberry Peach Prism Domes with Glass Mirror Shell

Raspberry Peach Prism Domes with Glass Mirror Shell

  • Yield: 6 1x

Ingredients

Scale
  • For the Raspberry Peach Prism Domes:
  • 1 cup raspberry puree
  • 1 1/2 cups peach puree
  • 1/2 cup heavy cream
  • 1/3 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 tsp gelatin powder
  • 2 tbsp cold water
  • 1 tbsp lemon juice
  • Pinch of salt
  • For the Vanilla Cream Center:
  • 1 cup mascarpone cheese
  • 1/2 cup heavy whipping cream
  • 3 tbsp powdered sugar
  • 1 tsp vanilla bean paste
  • For the Glass Mirror Shell:
  • 1 cup white chocolate, finely chopped
  • 1/2 cup sweetened condensed milk
  • 1/4 cup water
  • 1 tbsp gelatin powder
  • 3 tbsp cold water
  • 1 tsp peach juice
  • 1/2 tsp edible pearl luster dust
  • A few drops pink and peach food coloring
  • For Garnish (optional):
  • 1 tbsp freeze-dried raspberry crumbs
  • 1 tsp finely diced peach
  • Edible gold flakes

Instructions

  1. Bloom gelatin in cold water for 5 minutes.
  2. Heat raspberry puree, peach puree, heavy cream, sugar, vanilla extract, lemon juice, and salt until warm and smooth. Remove from heat and stir in bloomed gelatin until fully dissolved.
  3. Pour a thin layer of the fruit mixture into prism-shaped silicone molds, coating the sides evenly. Chill until partially set.
  4. Whip mascarpone, heavy cream, powdered sugar, and vanilla bean paste until light and fluffy.
  5. Fill the center of each prism with the vanilla cream mixture, leaving a small border around the edges.
  6. Cover with the remaining raspberry peach mixture and freeze for at least 4 hours until fully firm.
  7. For the glass mirror shell, bloom gelatin in cold water for 5 minutes.
  8. Heat sweetened condensed milk and water until steaming. Remove from heat and stir in gelatin until dissolved.
  9. Pour over white chocolate and whisk until smooth and glossy. Add peach juice, pearl luster dust, and food coloring to create a translucent pink-peach shine.
  10. Allow glaze to cool until slightly thickened but still pourable.
  11. Unmold the frozen domes and place them on a wire rack. Pour the glass mirror shell evenly over each dome, allowing excess glaze to drip away.
  12. Transfer to serving plates and chill for 15 minutes before serving.
  13. Finish with freeze-dried raspberry crumbs, diced peach, and edible gold flakes.
  • Author: Chef Stella

Nutrition

  • Calories: 425
  • Sugar: 33g
  • Fat: 28g
  • Carbohydrates: 39g
  • Protein: 5g