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Raspberry Rose Crystal Domes with White Chocolate Core

Raspberry Rose Crystal Domes with White Chocolate Core are a stunning dessert featuring a raspberry rose mousse, a white chocolate core, a digestive biscuit base, and a glossy crystal glaze.

  • Yield: 8 1x

Ingredients

Scale
  • For the Raspberry Rose Mousse:
  • 1 cup raspberry puree
  • 8 oz cream cheese, softened
  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 1 tsp rosewater
  • 1 tsp vanilla extract
  • 2 tsp powdered gelatin
  • 3 tbsp cold water
  • For the White Chocolate Core:
  • 4 oz white chocolate, melted
  • 1/4 cup heavy cream
  • 1 tbsp powdered sugar
  • For the Biscuit Base:
  • 1 cup digestive biscuits, finely crushed
  • 3 tbsp melted butter
  • For the Crystal Glaze:
  • 1 cup granulated sugar
  • 1/2 cup water
  • 1/2 cup sweetened condensed milk
  • 1 cup white chocolate, finely chopped
  • 1 tbsp powdered gelatin
  • 3 tbsp cold water
  • 1 tsp clear vanilla extract
  • 1 tsp edible pearl luster dust
  • 1 drop pink food coloring
  • For Garnish (optional):
  • Fresh raspberries
  • Dried rose petals
  • Edible silver flakes

Instructions

  1. 1. Mix crushed biscuits with melted butter and press into dome molds as a thin base layer. Chill for 15 minutes.
  2. 2. Stir melted white chocolate, heavy cream, and powdered sugar until smooth.
  3. 3. Spoon into small silicone inserts and freeze until firm.
  4. 4. Bloom gelatin for the mousse in cold water for 5 minutes.
  5. 5. Beat cream cheese, raspberry puree, sugar, rosewater, and vanilla extract until smooth.
  6. 6. Warm a small portion of the cream and dissolve gelatin, then mix into the raspberry mixture.
  7. 7. Whip the remaining cream to soft peaks and fold into the mixture.
  8. 8. Fill dome molds halfway with mousse.
  9. 9. Place a frozen white chocolate core into the center of each mold.
  10. 10. Cover with remaining mousse and smooth the tops.
  11. 11. Freeze for at least 6 hours or until completely firm.
  12. 12. Bloom gelatin for the glaze in cold water.
  13. 13. Heat sugar, water, and condensed milk until steaming.
  14. 14. Remove from heat and stir in gelatin and white chocolate until smooth.
  15. 15. Add vanilla extract, pearl luster dust, and pink food coloring.
  16. 16. Blend until glossy and smooth.
  17. 17. Cool glaze to about 90°F (32°C).
  18. 18. Unmold frozen domes and place on a wire rack.
  19. 19. Pour the crystal glaze evenly over each dome until fully coated.
  20. 20. Refrigerate for 30 minutes before serving.
  21. 21. Garnish with fresh raspberries, dried rose petals, and edible silver flakes.
  • Author: Chef Stella

Nutrition

  • Calories: 355
  • Sugar: 35g
  • Fat: 20g
  • Carbohydrates: 40g
  • Protein: 4g