Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vanilla Rose Crystal Domes with White Chocolate Core

Vanilla Rose Crystal Domes with White Chocolate Core

Ingredients

Scale
  • For the Vanilla Rose Crystal Domes:
  • 8 oz cream cheese, softened
  • 1 cup heavy cream
  • 1/3 cup powdered sugar
  • 1 tsp vanilla bean paste
  • 1 tbsp rose water
  • 2 tsp unflavored gelatin
  • 2 tbsp cold water
  • Pink food coloring, as needed
  • For the White Chocolate Core:
  • 1/2 cup white chocolate, melted
  • 2 tbsp mascarpone cheese
  • 1 tbsp heavy cream
  • 1 tsp honey
  • For the Crystal 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
  • 1 tsp clear edible shimmer dust
  • For Garnish (optional):
  • Dried rose petals
  • Edible pearl dust

Instructions

  1. 1. Mix gelatin and cold water in a small bowl and let bloom for 5 minutes.
  2. 2. Beat cream cheese, powdered sugar, vanilla bean paste, and rose water until smooth.
  3. 3. Melt the bloomed gelatin and stir into the cream mixture.
  4. 4. Whip heavy cream to soft peaks and gently fold into the mixture.
  5. 5. Add a few drops of pink food coloring for a soft blush tone.
  6. 6. Combine melted white chocolate, mascarpone, heavy cream, and honey until smooth.
  7. 7. Fill dome molds halfway with the vanilla rose mixture.
  8. 8. Add a spoonful of white chocolate core into each mold.
  9. 9. Cover with remaining mixture and smooth tops.
  10. 10. Freeze for at least 5 hours until fully firm.
  11. 11. Bloom gelatin for the glaze in cold water.
  12. 12. Heat condensed milk and warm water, then stir in gelatin until dissolved.
  13. 13. Pour over white chocolate and mix until smooth and glossy.
  14. 14. Stir in clear shimmer dust and allow glaze to cool slightly.
  15. 15. Unmold frozen domes and place on a wire rack.
  16. 16. Pour mirror glaze evenly over each dome.
  17. 17. Garnish with dried rose petals and pearl dust.
  18. 18. Serve chilled.
  • Author: Chef Stella

Nutrition

  • Calories: 355
  • Sugar: 24 g
  • Fat: 25 g
  • Carbohydrates: 28 g
  • Protein: 5 g