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Rose Gold Lychee Raspberry Dream Domes with Vanilla Cream Core

  • Yield: 8 1x

Ingredients

Scale
  • For the Lychee Raspberry Dream Domes:
  • 1 cup canned lychees, drained and pureed
  • 3/4 cup fresh raspberries, pureed and strained
  • 8 oz cream cheese, softened
  • 1 cup heavy cream
  • 1/3 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 tsp unflavored gelatin
  • 2 tbsp cold water
  • Pale pink food coloring, as needed
  • For the Vanilla Cream Core:
  • 1/2 cup mascarpone cheese
  • 2 tbsp heavy cream
  • 1 tbsp powdered sugar
  • 1 tsp vanilla bean paste
  • For the Rose Gold Glaze:
  • 1 cup white chocolate, finely chopped
  • 1/2 cup sweetened condensed milk
  • 2 tsp unflavored gelatin
  • 2 tbsp cold water
  • 1/4 cup warm water
  • 1 tsp edible rose gold luster dust
  • For Garnish (optional):
  • Fresh raspberries
  • Dried rose petals
  • Edible rose gold flakes

Instructions

  1. Mix gelatin and cold water in a small bowl and let bloom for 5 minutes.
  2. Beat cream cheese, powdered sugar, vanilla extract, lychee puree, and raspberry puree until smooth.
  3. Melt the bloomed gelatin and stir into the fruit mixture.
  4. Add a few drops of pale pink food coloring if desired.
  5. Whip heavy cream to soft peaks and gently fold into the mixture.
  6. Combine mascarpone cheese, heavy cream, powdered sugar, and vanilla bean paste until smooth.
  7. Pipe small portions of the vanilla cream into mini molds and freeze until firm.
  8. Fill dome molds halfway with the lychee raspberry mixture.
  9. Place a frozen vanilla cream core in the center of each dome.
  10. Cover with the remaining mixture and smooth the tops.
  11. Freeze for at least 5 hours or until completely firm.
  12. Bloom gelatin for the glaze.
  13. Heat condensed milk and warm water, then stir in gelatin until dissolved.
  14. Pour over white chocolate and mix until smooth and glossy.
  15. Stir in rose gold luster dust until evenly incorporated.
  16. Allow the glaze to cool to a pourable consistency.
  17. Unmold frozen domes and place on a wire rack.
  18. Pour the rose gold glaze evenly over each dome.
  19. Garnish with fresh raspberries, dried rose petals, and edible rose gold flakes.
  20. Serve chilled.
  • Author: Chef Stella

Nutrition

  • Calories: 365
  • Sugar: 27 g
  • Fat: 25 g
  • Carbohydrates: 31 g
  • Protein: 5 g