Ingredients
Scale
- For the Raspberry Mousse Filling:
- 2 cups fresh raspberries
- 1/3 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 cup heavy cream
- 2 tsp gelatin powder
- 3 tbsp cold water
- For the White Chocolate Dome Shell:
- 12 oz white chocolate, finely chopped
- 1 tbsp coconut oil
- For the Rose Gold Glaze:
- 1 cup white chocolate, melted
- 1/2 cup sweetened condensed milk
- 2 tbsp water
- 1 tsp gelatin powder
- 2 tbsp gold luster dust
- 1–2 drops pink food coloring
- For Garnish (optional):
- Fresh raspberries
- Edible gold flakes
Instructions
- Bloom gelatin for the mousse by mixing it with cold water and letting it sit for 5 minutes.
- Cook raspberries, sugar, and lemon juice in a saucepan until softened, then strain to remove seeds. Stir in vanilla and bloomed gelatin until dissolved.
- Whip heavy cream to soft peaks, then gently fold into the cooled raspberry mixture. Chill until slightly set.
- Melt white chocolate with coconut oil and coat silicone dome molds evenly. Chill until firm, then apply a second coat for structure.
- Fill each white chocolate shell with raspberry mousse, smoothing the tops, then freeze until fully set.
- Unmold domes carefully and place on a rack.
- For the glaze, bloom gelatin in water, then mix with melted white chocolate, condensed milk, gold dust, and pink coloring until smooth.
- Pour glaze over frozen domes, allowing excess to drip off for a glossy finish.
- Chill until set and decorate with raspberries and gold flakes before serving.
Nutrition
- Calories: 420
- Sugar: 30g
- Fat: 28g
- Carbohydrates: 38g
- Protein: 5g