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Sapphire Blueberry Vanilla Geode Domes

Sapphire Blueberry Vanilla Geode Domes feature a silky blueberry cheesecake mousse with a creamy vanilla core, a blueberry mirror glaze, and a sparkling geode decoration.

  • Yield: 6 1x

Ingredients

Scale
  • For the Sapphire Blueberry Cheesecake Mousse:
  • 8 oz cream cheese, softened
  • 1/2 cup mascarpone cheese
  • 1/2 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 3/4 cup blueberry puree, strained
  • 1 tsp vanilla bean paste
  • 1 tbsp fresh lemon juice
  • For the Vanilla Cream Core:
  • 1/2 cup mascarpone cheese
  • 2 tbsp sweetened condensed milk
  • 1 tsp vanilla extract
  • 1 tbsp melted white chocolate
  • For the Vanilla Almond Cookie Base:
  • 3/4 cup crushed vanilla wafer cookies
  • 2 tbsp finely ground almonds
  • 3 tbsp melted butter
  • For the Sapphire Mirror Glaze:
  • 1/2 cup sweetened condensed milk
  • 1/3 cup white chocolate, finely chopped
  • 2 tbsp heavy cream
  • 1/4 cup blueberry puree
  • 1 tbsp honey
  • A few drops sapphire-blue food coloring (optional)
  • For the Geode Crystal Decoration:
  • 1/4 cup crushed blue rock candy crystals
  • 2 tbsp blue sanding sugar
  • Edible silver shimmer dust
  • For Garnish (optional):
  • Fresh blueberries
  • White chocolate shards
  • Edible silver flakes
  • Edible pearl dust
  • Tiny mint leaves

Instructions

  1. Combine mascarpone cheese, sweetened condensed milk, vanilla extract, and melted white chocolate until smooth. Spoon into small silicone molds and freeze until firm to create the vanilla cream core.
  2. Mix crushed vanilla wafer cookies, ground almonds, and melted butter. Press into small rounds sized to fit the base of the dome molds. Chill until firm.
  3. Whip cream cheese, mascarpone cheese, heavy whipping cream, powdered sugar, blueberry puree, vanilla bean paste, and lemon juice until smooth, airy, and mousse-like.
  4. Fill dome-shaped silicone molds halfway with the blueberry mousse. Place a frozen vanilla cream core into each mold and cover with the remaining mousse. Seal with the chilled cookie base. Freeze for at least 6 hours or until completely firm.
  5. For the mirror glaze, gently warm sweetened condensed milk, white chocolate, heavy cream, blueberry puree, honey, and optional food coloring until smooth and glossy. Allow to cool until slightly thickened but still pourable.
  6. Unmold the frozen domes and place them on a wire rack over a tray. Pour the sapphire mirror glaze evenly over each dome, creating a flawless gemstone-like finish.
  7. Before the glaze fully sets, decorate one side of each dome with crushed blue rock candy crystals and blue sanding sugar to create a sparkling geode effect. Dust lightly with edible silver shimmer.
  8. Transfer to serving plates and garnish with fresh blueberries, white chocolate shards, edible silver flakes, pearl dust, and tiny mint leaves.
  9. Serve chilled and slice through the silky blueberry cheesecake mousse to reveal the creamy vanilla center hidden inside.
  • Author: Chef Stella

Nutrition

  • Calories: 420
  • Sugar: 30g
  • Fat: 28g
  • Carbohydrates: 37g
  • Protein: 5g