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Rose Quartz Lychee Hibiscus Dream Domes

Delicate dome-shaped dessert with a lychee hibiscus mousse, hibiscus syrup core, biscuit base, and a glossy rose quartz mirror finish.

  • Yield: 8 1x

Ingredients

Scale
  • For the Lychee Hibiscus Mousse:
  • 2 cups lychee puree
  • 1 cup heavy cream
  • 1/2 cup cream cheese, softened
  • 1/3 cup granulated sugar
  • 2 tbsp dried hibiscus flowers
  • 1 tsp vanilla extract
  • 2 tsp powdered gelatin
  • 3 tbsp cold water
  • For the Hibiscus Syrup Core:
  • 1 cup water
  • 2 tbsp dried hibiscus flowers
  • 1/3 cup granulated sugar
  • 1/2 cup lychee juice
  • 1 tsp powdered gelatin
  • 1 tbsp cold water
  • For the Biscuit Base:
  • 1 cup digestive biscuits, finely crushed
  • 3 tbsp melted butter
  • For the Rose Quartz Mirror Finish:
  • 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 rosewater
  • 1–2 drops pink food coloring (optional)
  • For Garnish (optional):
  • Fresh lychee halves
  • Dried hibiscus petals
  • Edible shimmer dust

Instructions

  1. Mix crushed biscuits with melted butter and press into dome molds as the base layer. Chill for 15 minutes.
  2. Bloom gelatin for hibiscus core in cold water for 5 minutes.
  3. Simmer water and hibiscus flowers for 5 minutes, strain, then stir in sugar until dissolved.
  4. Add lychee juice and dissolved gelatin, then pour into small inserts. Freeze until firm.
  5. Bloom gelatin for mousse in cold water.
  6. Steep hibiscus in a small portion of warm cream, then strain and cool.
  7. Beat cream cheese, sugar, vanilla, and lychee puree until smooth.
  8. Warm hibiscus-infused cream, dissolve gelatin, then mix into base.
  9. Whip remaining cream to soft peaks and fold into mixture.
  10. Fill molds halfway with mousse, add a frozen hibiscus core, then cover with remaining mousse.
  11. Freeze for at least 6 hours until fully set.
  12. Bloom gelatin for glaze in cold water.
  13. Heat sugar, water, and condensed milk until steaming (do not boil).
  14. Remove from heat and add white chocolate and gelatin, stirring until smooth.
  15. Blend in rosewater and optional pink coloring until glossy.
  16. Cool glaze to about 90°F (32°C).
  17. Unmold frozen domes and place on a rack.
  18. Pour rose quartz glaze evenly over domes until fully coated.
  19. Chill for 30 minutes before serving.
  20. Garnish with lychee, hibiscus petals, and shimmer dust.
  • Author: Chef Stella

Nutrition

  • Calories: 325
  • Sugar: 32 g
  • Fat: 17 g
  • Carbohydrates: 37 g
  • Protein: 4 g