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White Chocolate Peach Silk Pyramids with Gold Dust Glaze

Elegant pyramid-shaped desserts with white chocolate peach mousse, a peach center, biscuit base, and a shimmering gold dust glaze.

  • Yield: 8 1x

Ingredients

Scale
  • For the White Chocolate Peach Silk Mousse:
  • 1 cup peach puree
  • 6 oz white chocolate, melted and cooled
  • 8 oz cream cheese, softened
  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 tsp powdered gelatin
  • 3 tbsp cold water
  • For the Peach Center:
  • 3/4 cup peach puree
  • 2 tbsp granulated sugar
  • 1 tsp lemon juice
  • 1 tsp powdered gelatin
  • 1 tbsp cold water
  • For the Biscuit Base:
  • 1 cup digestive biscuits, finely crushed
  • 3 tbsp melted butter
  • For the Gold Dust 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 clear vanilla extract
  • 1 tsp edible gold luster dust
  • For Garnish (optional):
  • Fresh peach slices
  • White chocolate curls
  • Edible gold flakes

Instructions

  1. 1. Mix crushed biscuits with melted butter and press into pyramid molds as a thin base layer. Chill for 15 minutes.
  2. 2. Bloom gelatin for the peach center in cold water for 5 minutes.
  3. 3. Heat peach puree, sugar, and lemon juice until warm.
  4. 4. Stir in gelatin until dissolved and pour into small silicone inserts. Freeze until firm.
  5. 5. Bloom gelatin for the mousse in cold water for 5 minutes.
  6. 6. Beat cream cheese, peach puree, sugar, vanilla extract, and melted white chocolate until smooth.
  7. 7. Warm a small portion of the cream and dissolve the gelatin, then mix into the peach mixture.
  8. 8. Whip the remaining cream to soft peaks and fold into the mixture.
  9. 9. Fill pyramid molds halfway with mousse.
  10. 10. Place a frozen peach center into the middle of each mold.
  11. 11. Cover with remaining mousse and smooth the tops.
  12. 12. Freeze for at least 6 hours or until completely firm.
  13. 13. Bloom gelatin for the glaze in cold water.
  14. 14. Heat sugar, water, and condensed milk until steaming.
  15. 15. Remove from heat and stir in gelatin and white chocolate until smooth.
  16. 16. Add vanilla extract and gold luster dust, then blend until glossy.
  17. 17. Cool glaze to about 90°F (32°C).
  18. 18. Unmold frozen pyramids and place on a wire rack.
  19. 19. Pour the gold dust glaze evenly over each pyramid until fully coated.
  20. 20. Refrigerate for 30 minutes before serving.
  21. 21. Garnish with peach slices, white chocolate curls, and gold flakes.
  • Author: Chef Stella

Nutrition

  • Calories: 365
  • Sugar: 36g
  • Fat: 21g
  • Carbohydrates: 41g
  • Protein: 4g