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Velvet Vanilla Rose Dream Domes with Creamy Center

Velvet Vanilla Rose Dream Domes with Creamy Center

  • Yield: 8 1x

Ingredients

Scale
  • For the Vanilla Rose Cheesecake Dome:
  • 16 oz (450 g) cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla bean paste
  • 1 tsp rose water
  • 1 tbsp fresh lemon juice
  • 1 cup heavy cream, whipped to soft peaks
  • 2 tsp unflavored gelatin
  • 2 tbsp cold water
  • For the Creamy Center:
  • 1/2 cup mascarpone cheese
  • 1/4 cup heavy cream
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • For the White Velvet Coating:
  • 7 oz (200 g) white chocolate, finely chopped
  • 2 tbsp cocoa butter, melted
  • White oil-based food coloring
  • 1/2 tsp edible pearl luster dust
  • For Garnish (optional):
  • Dried edible rose petals
  • White chocolate curls
  • Edible gold leaf

Instructions

  1. 1. Whisk together the mascarpone, heavy cream, powdered sugar, and vanilla extract until smooth. Spoon into small silicone molds and freeze until firm.
  2. 2. Bloom the gelatin for the cheesecake filling in the cold water for 5 minutes.
  3. 3. Beat the cream cheese, powdered sugar, vanilla bean paste, rose water, and lemon juice until silky smooth.
  4. 4. Warm 2 tablespoons of the cheesecake mixture and dissolve the bloomed gelatin into it. Stir back into the remaining filling.
  5. 5. Fold the whipped cream gently into the cheesecake mixture until light and airy.
  6. 6. Fill each dome mold halfway with the cheesecake mixture. Place a frozen creamy center in the middle and cover with the remaining filling. Smooth the tops and freeze for at least 6 hours or until completely solid.
  7. 7. Melt the white chocolate with the cocoa butter until smooth. Stir in the white food coloring and edible pearl luster dust.
  8. 8. Remove the frozen domes from the molds and place them on a wire rack over a baking tray.
  9. 9. Pour or spray the white velvet coating evenly over each frozen dome until fully covered.
  10. 10. Transfer the domes to serving plates and refrigerate for 20–30 minutes before serving.
  11. 11. Garnish with dried rose petals, white chocolate curls, and edible gold leaf.
  • Author: Chef Stella

Nutrition

  • Calories: 415
  • Sugar: 21 g
  • Fat: 32 g
  • Carbohydrates: 27 g
  • Protein: 6 g