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Scarlet Raspberry Dream Spheres with Liquid Gold Center

  • Yield: 8 1x

Ingredients

Scale
  • For the Scarlet Raspberry Dream Spheres:
  • 2 cups fresh raspberries
  • 8 oz cream cheese, softened
  • 1 cup heavy cream
  • 1/3 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 tsp unflavored gelatin
  • 2 tbsp cold water
  • Red food coloring, as needed
  • For the Liquid Gold Center:
  • 1/4 cup honey
  • 2 tbsp sweetened condensed milk
  • 1 tbsp white chocolate, melted
  • 1/2 tsp edible gold luster dust
  • For the Scarlet Mirror Glaze:
  • 1 cup white chocolate, finely chopped
  • 1/2 cup sweetened condensed milk
  • 2 tsp unflavored gelatin
  • 2 tbsp cold water
  • 1/4 cup warm water
  • Red food coloring, as needed
  • For Garnish (optional):
  • Fresh raspberries
  • Edible gold flakes

Instructions

  1. 1. Mix gelatin and cold water in a small bowl and let bloom for 5 minutes.
  2. 2. Blend raspberries into a smooth puree and strain to remove seeds.
  3. 3. Beat cream cheese, powdered sugar, and vanilla until smooth.
  4. 4. Melt the bloomed gelatin and stir into the raspberry puree.
  5. 5. Mix the raspberry puree into the cream cheese mixture.
  6. 6. Whip heavy cream to soft peaks and gently fold into the raspberry mixture.
  7. 7. Add a few drops of red food coloring for a vibrant scarlet color.
  8. 8. Stir together honey, condensed milk, melted white chocolate, and gold luster dust until smooth.
  9. 9. Freeze small portions of the liquid gold mixture in silicone molds until semi-firm.
  10. 10. Fill sphere molds halfway with the raspberry mixture.
  11. 11. Place a gold center in each mold and cover with the remaining raspberry mixture.
  12. 12. Freeze for at least 5 hours or until completely firm.
  13. 13. Bloom gelatin for the glaze.
  14. 14. Heat condensed milk and warm water, then stir in gelatin until dissolved.
  15. 15. Pour over white chocolate and mix until smooth. Tint with red food coloring.
  16. 16. Cool glaze to a pourable consistency.
  17. 17. Unmold frozen spheres and place on a wire rack.
  18. 18. Pour the glaze evenly over each sphere.
  19. 19. Garnish with fresh raspberries and edible gold flakes.
  20. 20. Serve chilled.
  • Author: Chef Stella

Nutrition

  • Calories: 345
  • Sugar: 28 g
  • Fat: 23 g
  • Carbohydrates: 31 g
  • Protein: 4 g