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Strawberry Cream Silk Pyramids with Rose Gold Glaze

Elegant frozen strawberry mousse pyramids with a shimmering rose gold glaze, garnished with fresh strawberries and rose petals.

  • Total Time: 4 hours 30 minutes
  • Yield: 8 1x

Ingredients

Scale
  • For the Strawberry Cream Silk Pyramids:
  • 2 cups fresh strawberries, blended into puree
  • 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
  • For the Rose Gold 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
  • 1 tsp rose water
  • 1 tsp edible rose gold luster dust
  • For Garnish (optional):
  • Fresh strawberry slices
  • Dried rose petals

Instructions

  1. Mix gelatin with cold water for the mousse layer and let bloom for 5 minutes.
  2. Warm strawberry puree over low heat, then remove and let cool slightly.
  3. Beat cream cheese, powdered sugar, and vanilla until smooth.
  4. Melt bloomed gelatin and mix into the strawberry puree.
  5. Fold strawberry mixture into the cream cheese base.
  6. Whip heavy cream to soft peaks and gently fold into the mixture.
  7. Spoon mixture into pyramid molds and freeze for at least 4 hours until firm.
  8. Bloom gelatin for the glaze in cold water.
  9. Heat condensed milk and warm water, then stir in gelatin until dissolved.
  10. Pour over white chocolate and mix until smooth.
  11. Add rose water and rose gold luster dust, stirring until glossy and evenly colored.
  12. Let glaze cool to a pourable consistency.
  13. Unmold frozen pyramids and place on a wire rack.
  14. Pour glaze evenly over each pyramid.
  15. Garnish with strawberry slices and dried rose petals. Serve chilled.
  • Author: Chef Stella

Nutrition

  • Calories: 340
  • Sugar: 26 g
  • Fat: 23 g
  • Carbohydrates: 30 g
  • Protein: 4 g