Ingredients
Scale
- For the Strawberry Mousse:
- 2 1/2 cups fresh strawberries
- 1/3 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 2 tsp gelatin powder
- 3 tbsp cold water
- 1 cup heavy cream
- For the Vanilla Core:
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 2 tbsp heavy cream
- 1 tsp vanilla bean paste
- For the Biscuit Base:
- 1 1/2 cups crushed vanilla wafers
- 1/4 cup melted butter
- 1 tbsp brown sugar
- For the Scarlet Mirror Glaze:
- 1 cup white chocolate, finely chopped
- 1/2 cup sweetened condensed milk
- 2 tsp gelatin powder
- 3 tbsp cold water
- 2 tbsp water
- Red gel food coloring
- 1 tsp edible pearl shimmer dust
- For Garnish (optional):
- Fresh strawberries
- Edible gold flakes
- Mint leaves
Instructions
- Mix crushed vanilla wafers, melted butter, and brown sugar, then press into silicone dome molds as the base layer. Chill until firm.
- Cook strawberries with sugar and lemon juice until soft, then blend into a smooth puree. Stir in vanilla.
- Bloom gelatin in cold water for 5 minutes, then dissolve into the warm strawberry mixture and cool slightly.
- Whip heavy cream to soft peaks and fold into the strawberry mixture to create mousse.
- In a separate bowl, beat cream cheese, powdered sugar, heavy cream, and vanilla bean paste until smooth and creamy.
- Fill dome molds halfway with strawberry mousse, add a spoonful of vanilla core mixture, then cover with more mousse. Freeze until fully set.
- Bloom gelatin for glaze, then mix with melted white chocolate, condensed milk, and water until smooth.
- Tint the glaze with red coloring and pearl shimmer dust until glossy and deep scarlet.
- Unmold frozen domes and place on a rack. Pour the mirror glaze evenly over each dome until fully coated.
- Let set, then garnish with fresh strawberries, mint leaves, and edible gold flakes before serving.
Nutrition
- Calories: 330
- Sugar: 24g
- Fat: 21g
- Carbohydrates: 30g
- Protein: 4g