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 Mirror Glaze Dream Domes with Soft Cream Center

Vanilla Rose Mirror Glaze Dream Domes with Soft Cream Center

Ingredients

Scale
  • For the Vanilla Rose Mousse:
  • 8 oz cream cheese, softened
  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp rosewater
  • 2 tsp powdered gelatin
  • 3 tbsp cold water
  • For the Soft Cream Center:
  • 3/4 cup mascarpone cheese
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • For the Biscuit Base:
  • 1 cup digestive biscuits, finely crushed
  • 3 tbsp melted butter
  • For the Vanilla Rose Mirror Glaze:
  • 1 cup granulated sugar
  • 1/2 cup water
  • 1/2 cup sweetened condensed milk
  • 1 cup white chocolate, finely chopped
  • 1 tbsp powdered gelatin
  • 3 tbsp cold water
  • 1 tsp vanilla extract
  • 1 tsp rosewater
  • 1–2 drops pink food coloring (optional)
  • For Garnish (optional):
  • Dried rose petals
  • White chocolate curls
  • Edible silver flakes

Instructions

  1. 1. Mix crushed biscuits with melted butter and press into dome molds as a base layer. Chill for 15 minutes.
  2. 2. Combine mascarpone, powdered sugar, and vanilla extract. Spoon into small silicone inserts and freeze until firm.
  3. 3. Bloom gelatin for the mousse in cold water for 5 minutes.
  4. 4. Beat cream cheese, sugar, vanilla extract, and rosewater until smooth.
  5. 5. Warm a small portion of the cream and dissolve the gelatin, then mix into the cream cheese mixture.
  6. 6. Whip the remaining cream to soft peaks and fold into the mixture.
  7. 7. Fill dome molds halfway with mousse.
  8. 8. Place a frozen soft cream center into each mold.
  9. 9. Cover with remaining mousse and smooth the tops.
  10. 10. Freeze for at least 6 hours or until completely firm.
  11. 11. Bloom gelatin for the mirror glaze in cold water.
  12. 12. Heat sugar, water, and condensed milk until steaming.
  13. 13. Remove from heat and stir in gelatin and white chocolate until smooth.
  14. 14. Add vanilla extract, rosewater, and optional food coloring, then blend until glossy.
  15. 15. Cool the glaze to about 90°F (32°C).
  16. 16. Unmold frozen domes and place on a wire rack.
  17. 17. Pour the mirror glaze evenly over each dome until fully coated.
  18. 18. Refrigerate for 30 minutes before serving.
  19. 19. Garnish with dried rose petals, white chocolate curls, and silver flakes.
  • Author: Chef Stella

Nutrition

  • Calories: 340
  • Sugar: 32 g
  • Fat: 19 g
  • Carbohydrates: 37 g
  • Protein: 4 g