Ingredients
Scale
- For the Vanilla Velvet Mousse:
- 8 oz (225 g) cream cheese, softened
- 1 cup heavy whipping cream, chilled
- 1/3 cup powdered sugar
- 1 1/2 tsp vanilla bean paste
- For the Rose Infusion Layer:
- 2 tbsp rose water
- 2 tbsp white chocolate, melted
- 1 tbsp strawberry purée (for subtle pink hue)
- For the Biscuit Base:
- 1 cup crushed vanilla biscuits
- 3 tbsp unsalted butter, melted
- For the Gold Glaze:
- 1/2 cup white chocolate, melted
- 1 tbsp coconut oil
- 1 tsp edible gold luster dust
- For Garnish (optional):
- Dried rose petals
- White chocolate curls
Instructions
- 1. Mix crushed vanilla biscuits with melted butter and press into silicone dome molds as a base layer.
- 2. Chill for 15 minutes until firm.
- 3. In a bowl, beat cream cheese, powdered sugar, and vanilla bean paste until smooth.
- 4. Whip heavy cream separately until soft peaks form, then fold into the cream cheese mixture.
- 5. Stir in rose water, melted white chocolate, and strawberry purée until lightly pink and fragrant.
- 6. Spoon mousse into molds over the biscuit base and smooth the tops.
- 7. Freeze for at least 2 hours until fully set.
- 8. Remove domes from molds and place on a rack.
- 9. Mix melted white chocolate with coconut oil and brush over each dome for a smooth coating.
- 10. Dust immediately with edible gold luster for a glossy gold finish.
- 11. Garnish with dried rose petals and white chocolate curls if desired.
- 12. Chill briefly before serving.
Nutrition
- Calories: 310
- Sugar: 20 g
- Fat: 22 g
- Carbohydrates: 24 g
- Protein: 4 g