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Sapphire Blueberry Vanilla Prism Domes with White Chocolate Heart

  • Yield: 8 1x

Ingredients

Scale
  • For the Blueberry Vanilla 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 White Chocolate Heart:
  • 4 oz white chocolate, melted
  • 1/4 cup heavy cream
  • 1 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • For the Sapphire Prism 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
  • White chocolate curls
  • Edible silver flakes

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. Whisk melted white chocolate, heavy cream, powdered sugar, and vanilla until smooth.
  7. 7. Pipe the white chocolate mixture into heart-shaped molds and freeze until firm.
  8. 8. Fill silicone dome molds halfway with the blueberry mousse.
  9. 9. Place a frozen white chocolate heart into the center of 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 the frozen domes and place on a wire rack.
  13. 13. Pour the sapphire prism glaze evenly over each dome.
  14. 14. Mix cookie crumbs, melted butter, sugar, and salt, then press into small round bases.
  15. 15. Place each glazed dome onto a prepared base.
  16. 16. Garnish with fresh blueberries, white chocolate curls, and edible silver flakes.
  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