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Rose Gold Raspberry Velvet Bombs with Hidden Cream Heart

Elegant raspberry velvet bombs with a hidden mascarpone heart, coated in a shimmering rose gold glaze.

  • Yield: 8 1x

Ingredients

Scale
  • For the Rose Gold Raspberry Velvet Bombs:
  • 1 1/2 cups fresh raspberries, pureed and strained
  • 8 oz cream cheese, softened
  • 1 cup heavy cream
  • 1/3 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp rose water
  • 2 tsp unflavored gelatin
  • 2 tbsp cold water
  • Pink food coloring, as needed
  • For the Hidden Cream Heart:
  • 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):
  • 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, rose water, and raspberry puree until smooth.
  3. Melt the bloomed gelatin and stir into the raspberry mixture.
  4. Add a few drops of pink food coloring for a deeper rose hue if desired.
  5. Whip heavy cream to soft peaks and gently fold into the raspberry mixture.
  6. Mix mascarpone, heavy cream, powdered sugar, and vanilla bean paste until smooth.
  7. Pipe the cream mixture into small heart-shaped silicone molds and freeze until firm.
  8. Fill sphere molds halfway with the raspberry mixture.
  9. Place a frozen cream heart in the center of each mold.
  10. Cover with the remaining raspberry 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 glaze to cool to a pourable consistency.
  17. Unmold frozen bombs and place on a wire rack.
  18. Pour the rose gold glaze evenly over each bomb.
  19. Garnish with dried rose petals and edible rose gold flakes.
  20. Serve chilled.
  • Author: Chef Stella

Nutrition

  • Calories: 360
  • Sugar: 25 g
  • Fat: 25 g
  • Carbohydrates: 29 g
  • Protein: 5 g