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Velvet Vanilla Rose Dream Domes with Gold Glaze

Elegant domed desserts featuring a delicate vanilla-rose cream enrobed in a shimmering gold glaze, garnished with rose petals and gold flakes.

  • Yield: 6 1x

Ingredients

Scale
  • For the Velvet Vanilla Rose Domes:
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1/3 cup granulated sugar
  • 1 tsp vanilla bean paste
  • 1 tbsp rose water
  • 2 tsp gelatin powder
  • 2 tbsp cold water
  • Pinch of salt
  • For the Soft Vanilla Cream Center:
  • 1 cup mascarpone cheese
  • 1/2 cup heavy whipping cream
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract
  • For the Gold Glaze:
  • 1 cup white chocolate, finely chopped
  • 1/2 cup sweetened condensed milk
  • 1/4 cup water
  • 1 tbsp gelatin powder
  • 3 tbsp cold water
  • 1 tsp vanilla extract
  • 1/2 tsp edible gold luster dust
  • 1/4 tsp edible pearl luster dust
  • For Garnish (optional):
  • 1 tbsp dried edible rose petals
  • 1 tbsp white chocolate curls
  • Edible gold flakes

Instructions

  1. Bloom gelatin in cold water for 5 minutes.
  2. Heat milk, heavy cream, sugar, vanilla bean paste, rose water, and salt until warm but not boiling.
  3. Remove from heat and stir in the bloomed gelatin until completely dissolved.
  4. Pour a thin layer of the mixture into dome molds, coating the sides evenly. Refrigerate until partially set.
  5. Whip mascarpone, heavy cream, powdered sugar, and vanilla extract until light and fluffy.
  6. Fill each dome with the vanilla cream center, leaving a small border around the edges.
  7. Cover with the remaining vanilla rose mixture and smooth the tops.
  8. Freeze for at least 4 hours until completely firm.
  9. For the gold glaze, bloom gelatin in cold water for 5 minutes.
  10. Heat water and sweetened condensed milk until steaming. Remove from heat and stir in gelatin until dissolved.
  11. Pour over white chocolate and whisk until smooth. Add vanilla extract, gold luster dust, and pearl luster dust until glossy and shimmering.
  12. Allow the glaze to cool until pourable but slightly thickened.
  13. Unmold the frozen domes and place on a wire rack.
  14. Pour the gold glaze evenly over each dome, ensuring full coverage.
  15. Allow the glaze to set for 10 minutes before transferring to serving plates.
  16. Finish with dried rose petals, white chocolate curls, and edible gold flakes.
  17. Serve chilled.
  • Author: Chef Stella

Nutrition

  • Calories: 425
  • Sugar: 32g
  • Fat: 29g
  • Carbohydrates: 37g
  • Protein: 5g