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Strawberry Basil Scarlet Prism Mirror Glaze Domes

  • Yield: 8 1x

Ingredients

Scale
  • For the Strawberry Cheesecake Domes:
  • 16 oz (450 g) cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 3/4 cup strawberry purée
  • 1 tsp lemon juice
  • 1 cup heavy cream, whipped to soft peaks
  • 2 tsp unflavored gelatin
  • 2 tbsp cold water
  • For the Almond Cookie Base:
  • 1 1/2 cups almond cookie crumbs
  • 5 tbsp unsalted butter, melted
  • 1 tbsp granulated sugar
  • Pinch of sea salt
  • For the Scarlet Mirror Glaze:
  • 1/2 cup sweetened condensed milk
  • 1/4 cup water
  • 2 tsp unflavored gelatin
  • 2 tbsp cold water
  • 7 oz (200 g) white chocolate, finely chopped
  • Scarlet red gel food coloring, as needed
  • 1 tsp light corn syrup
  • 4 fresh basil leaves, finely minced
  • For Garnish (optional):
  • Thin strawberry slices
  • Small fresh basil leaves
  • Edible silver leaf

Instructions

  1. 1. Combine the almond cookie crumbs, melted butter, sugar, and sea salt until evenly coated.
  2. 2. Press the mixture into the bottoms of silicone dome molds to create a thin base. Chill for 15 minutes.
  3. 3. Bloom the gelatin for the filling in the cold water for 5 minutes.
  4. 4. Warm 2 tablespoons of the strawberry purée and stir in the bloomed gelatin until dissolved.
  5. 5. Beat the cream cheese, powdered sugar, vanilla extract, remaining strawberry purée, and lemon juice until smooth.
  6. 6. Mix the dissolved gelatin into the cheesecake mixture, then gently fold in the whipped cream.
  7. 7. Fill the molds, smooth the tops, and freeze for at least 6 hours or until completely firm.
  8. 8. Bloom the gelatin for the mirror glaze in the cold water.
  9. 9. Heat the condensed milk and water until warm, then stir in the gelatin until dissolved.
  10. 10. Pour over the white chocolate and let stand for 1 minute before stirring until smooth. Add the corn syrup, scarlet food coloring, and finely minced basil. Cool the glaze to about 90°F (32°C).
  11. 11. Remove the frozen domes from the molds and place them on a wire rack over a baking tray.
  12. 12. Pour the mirror glaze evenly over each dome until fully coated.
  13. 13. Transfer the glazed domes onto serving plates.
  14. 14. Garnish with strawberry slices, fresh basil leaves, and edible silver leaf. Refrigerate for 20–30 minutes before serving.
  • Author: Chef Stella

Nutrition

  • Calories: 385
  • Sugar: 24 g
  • Fat: 28 g
  • Carbohydrates: 30 g
  • Protein: 6 g