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Roseberry White Chocolate Emerald Mirror Domes

Elegant individual desserts featuring a roseberry white chocolate filling, a vanilla cloud center, and a glossy emerald mirror glaze.

  • Yield: 6 1x

Ingredients

Scale
  • For the Roseberry White Chocolate Domes:
  • 1 cup strawberries, finely pureed
  • 1/2 cup raspberries, finely pureed
  • 3/4 cup white chocolate, melted
  • 1/2 cup heavy cream
  • 1/3 cup granulated sugar
  • 1 tsp rose water
  • 2 tsp gelatin powder
  • 2 tbsp cold water
  • Pinch of salt
  • For the Vanilla Cloud Center:
  • 1 cup mascarpone cheese
  • 1/2 cup heavy whipping cream
  • 3 tbsp powdered sugar
  • 1 tsp vanilla bean paste
  • For the Emerald Mirror Glaze:
  • 1 cup white chocolate, finely chopped
  • 1/2 cup sweetened condensed milk
  • 1/4 cup water
  • 1 tbsp gelatin powder
  • 3 tbsp cold water
  • 1/2 tsp vanilla extract
  • Green food coloring, as needed
  • 1/2 tsp edible pearl luster dust
  • For Garnish (optional):
  • 2 tbsp freeze-dried raspberry crumbs
  • 1 tbsp white chocolate curls
  • Edible gold flakes

Instructions

  1. Bloom gelatin in cold water for 5 minutes.
  2. Heat strawberry puree, raspberry puree, heavy cream, sugar, rose water, and salt until warm. Remove from heat and stir in the bloomed gelatin until fully dissolved.
  3. Whisk in melted white chocolate until smooth and silky.
  4. Pour a thin layer of the mixture into silicone dome molds, coating the sides evenly. Refrigerate until partially set.
  5. Whip mascarpone, heavy cream, powdered sugar, and vanilla bean paste until light and fluffy.
  6. Pipe or spoon the vanilla cloud center into each dome, leaving space around the edges.
  7. Seal with the remaining roseberry mixture and freeze for at least 4 hours until fully firm.
  8. For the glaze, bloom gelatin in cold water for 5 minutes.
  9. Heat condensed milk and water until steaming. Remove from heat and stir in gelatin until dissolved.
  10. Pour over white chocolate and whisk until completely smooth. Add vanilla extract, green food coloring, and pearl luster dust to create a glossy emerald finish.
  11. Allow glaze to cool until slightly thickened but still pourable.
  12. Unmold the frozen domes and place them on a wire rack. Pour the emerald mirror glaze evenly over each dome.
  13. Allow the coating to set for several minutes before transferring to serving plates.
  14. Finish with freeze-dried raspberry crumbs, white chocolate curls, and edible gold flakes.
  15. Serve chilled.

Notes

Nutritional Info (per serving, serves 6) Calories: 445 Protein: 6g Carbohydrates: 40g Fat: 30g Fiber: 1g Sugar: 33g Sodium: 100mg

  • Author: Chef Stella

Nutrition

  • Calories: 445
  • Sugar: 33g
  • Fat: 30g
  • Carbohydrates: 40g
  • Protein: 6g