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Velvet Vanilla Rose Dream Domes with Gold Glaze

Silky rose-infused mousse domes with a creamy vanilla rose core, a crunchy vanilla wafer base, and a stunning gold mirror glaze—finished with edible rose petals and gold leaf.

  • Yield: 6 1x

Ingredients

Scale
  • For the Velvet Vanilla Rose Mousse:
  • 8 oz cream cheese, softened
  • 1/2 cup mascarpone cheese
  • 1/2 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla bean paste
  • 1 tsp rose water
  • 1 tbsp whole milk
  • For the Vanilla Rose Core:
  • 1/2 cup mascarpone cheese
  • 2 tbsp sweetened condensed milk
  • 1/2 tsp vanilla extract
  • 1/2 tsp rose water
  • For the Biscuit Base:
  • 3/4 cup crushed vanilla wafer cookies
  • 3 tbsp melted butter
  • For the Gold Mirror Glaze:
  • 1/2 cup sweetened condensed milk
  • 1/3 cup white chocolate, finely chopped
  • 2 tbsp heavy cream
  • 1 tbsp honey
  • 1 tsp vanilla extract
  • Edible gold luster dust
  • For Garnish (optional):
  • Edible rose petals
  • White chocolate curls
  • Gold leaf flakes
  • Edible pearl dust

Instructions

  1. Combine mascarpone cheese, sweetened condensed milk, vanilla extract, and rose water until smooth. Spoon into small silicone molds and freeze until firm to form the core.
  2. Mix crushed vanilla wafer cookies with melted butter and press into small circular bases. Chill until firm.
  3. Whip cream cheese, mascarpone cheese, heavy whipping cream, powdered sugar, vanilla bean paste, rose water, and milk until smooth, light, and airy.
  4. Fill dome silicone molds halfway with mousse. Place a frozen vanilla rose core in the center of each mold and cover with remaining mousse. Seal with the chilled biscuit base. Freeze for at least 6 hours until fully set.
  5. For the mirror glaze, gently warm sweetened condensed milk, white chocolate, heavy cream, honey, vanilla extract, and edible gold luster dust until smooth, glossy, and shimmering. Allow to cool slightly but remain pourable.
  6. Unmold the frozen domes and place on a wire rack over a tray. Pour the gold mirror glaze evenly over each dome for a flawless reflective finish.
  7. Transfer to serving plates and refrigerate for 20–30 minutes before serving.
  8. Garnish with edible rose petals, white chocolate curls, gold leaf flakes, and pearl dust.
  9. Serve chilled and slice through the silky rose mousse to reveal the delicate vanilla rose center hidden inside.
  • Author: Chef Stella

Nutrition

  • Calories: 395
  • Sugar: 26g
  • Fat: 27g
  • Carbohydrates: 33g
  • Protein: 5g