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Velvet Vanilla Rose Crystal Cubes

  • Yield: 8 1x

Ingredients

Scale
  • For the Velvet Vanilla Rose Cubes:
  • 8 oz cream cheese, softened
  • 1 cup heavy cream
  • 1/3 cup powdered sugar
  • 1 tbsp rose water
  • 1 tsp vanilla bean paste
  • 2 tsp unflavored gelatin
  • 2 tbsp cold water
  • Pale pink food coloring, as needed
  • For the Vanilla Cream Center:
  • 1/2 cup mascarpone cheese
  • 2 tbsp heavy cream
  • 1 tbsp powdered sugar
  • 1 tsp vanilla extract
  • For the Crystal 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 crystal sugar

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, rose water, and vanilla bean paste until smooth.
  3. 3. Melt the bloomed gelatin and stir into the cream cheese mixture.
  4. 4. Add a few drops of pale pink food coloring for a soft velvet hue.
  5. 5. Whip heavy cream to soft peaks and gently fold into the mixture.
  6. 6. Combine mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth.
  7. 7. Pipe small portions of the vanilla cream into mini cube molds and freeze until firm.
  8. 8. Fill cube molds halfway with the vanilla rose mixture.
  9. 9. Place a frozen vanilla cream center into each mold.
  10. 10. Cover with the remaining mixture and smooth the tops.
  11. 11. Freeze for at least 5 hours or until completely firm.
  12. 12. Bloom gelatin for the glaze.
  13. 13. Heat condensed milk and warm water, then stir in gelatin until dissolved.
  14. 14. Pour over white chocolate and mix until smooth and glossy.
  15. 15. Stir in clear shimmer dust and allow the glaze to cool to a pourable consistency.
  16. 16. Unmold frozen cubes and place on a wire rack.
  17. 17. Pour the crystal glaze evenly over each cube.
  18. 18. Garnish with dried rose petals and edible crystal sugar.
  19. 19. Serve chilled.
  • Author: Chef Stella

Nutrition

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