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Sapphire Blueberry Moonstones with Lemon Cheesecake Filling

  • Yield: 8 1x

Ingredients

Scale
  • For the Blueberry Moonstone Mousse:
  • 1 cup blueberry puree
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 cup heavy cream
  • 1 tsp vanilla extract
  • 1 tbsp gelatin powder
  • 3 tbsp warm water
  • For the Lemon Cheesecake Filling:
  • 4 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1/4 cup heavy cream
  • 1/2 tsp vanilla extract
  • For the Sapphire Mirror Glaze:
  • 1 cup white chocolate, finely chopped
  • 1/2 cup sweetened condensed milk
  • 1 tbsp gelatin powder
  • 3 tbsp warm water
  • Blue food coloring, as needed
  • Pearl shimmer dust, as needed
  • For the Cookie Base:
  • 1 cup vanilla cookie crumbs
  • 3 tbsp melted butter
  • 1 tbsp granulated sugar
  • Pinch of salt
  • For Garnish (optional):
  • Fresh blueberries
  • Lemon zest curls
  • White chocolate shards

Instructions

  1. 1. Bloom gelatin in warm water and let stand for 5 minutes.
  2. 2. Beat cream cheese and powdered sugar until smooth.
  3. 3. Mix in blueberry puree and vanilla extract.
  4. 4. Whip heavy cream to soft peaks and fold into the blueberry mixture.
  5. 5. Stir in dissolved gelatin until fully incorporated.
  6. 6. In a separate bowl, beat cream cheese, powdered sugar, lemon juice, lemon zest, heavy cream, and vanilla until smooth for the filling.
  7. 7. Pipe lemon cheesecake filling into small round molds and freeze until firm.
  8. 8. Fill moonstone molds halfway with blueberry mousse.
  9. 9. Place frozen lemon centers into each mold.
  10. 10. Cover with remaining mousse and freeze until completely firm.
  11. 11. Combine white chocolate, condensed milk, dissolved gelatin, blue food coloring, and pearl shimmer dust until smooth and glossy.
  12. 12. Unmold frozen moonstones and place on a wire rack.
  13. 13. Pour sapphire mirror glaze evenly over each piece.
  14. 14. Mix cookie crumbs, melted butter, sugar, and salt, then press into round bases.
  15. 15. Place each glazed moonstone onto a prepared base.
  16. 16. Garnish with blueberries, lemon zest curls, and white chocolate shards.
  17. 17. Chill for 15 minutes before serving.
  • Author: Chef Stella

Nutrition

  • Calories: 430
  • Sugar: 32 g
  • Fat: 29 g
  • Carbohydrates: 38 g
  • Protein: 6 g