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Emerald Raspberry White Chocolate Jewel Domes with Glossy Shine Finish – A Show-Stopping Mirror Glaze Dessert
I still remember the first time I saw a mirror glaze dome in a patisserie window in Paris. It was perfectly smooth, intensely colored, and reflected the afternoon light like a polished jewel. Right then, I knew I had to learn the technique. Decades later, after training in French pastry kitchens and returning to my roots in Moroccan home cooking, I’ve created my own version of that stunning dessert: these Emerald Raspberry White Chocolate Jewel Domes with Glossy Shine Finish. This recipe is the perfect blend of my two culinary worlds—the precision of a Parisian chef and the warm, bright flavors of my mother’s kitchen in Casablanca.
Let me describe the experience for you. Your spoon glides through a flawless, mirror-like emerald shell, then through an airy, cloud-like raspberry white chocolate mousse, until it hits a hidden treasure: a creamy white chocolate center. The tart pop of fresh raspberry cuts the sweetness of the white chocolate, creating a perfectly balanced bite. A soft vanilla sponge base grounds the dome, adding a familiar, comforting texture. It’s a multi-sensory experience that feels both luxurious and nostalgic.
Now, I know a multi-component dessert like these white chocolate raspberry mousse domes can feel intimidating, but I promise you, it is absolutely achievable at home. I’ve broken down every single step, from choosing the right gelatin to troubleshooting a streaky glaze. I’ll share my chef-tested secrets for achieving that elusive glossy mirror glaze finish without any streaks. Trust me—if you take it one component at a time, you’ll be serving up these jewel-like creations to an amazed dinner party. Let’s dive into my NYC kitchen and make some magic!
Why This Emerald Raspberry White Chocolate Jewel Domes Recipe Is the Best
The Flavor Secret: Most white chocolate desserts are cloyingly sweet. My solution? A double dose of raspberry. A swirl of tart, homemade raspberry puree in the mousse and a fresh raspberry garnish cuts through the richness of the white chocolate. This bright, tangy flavor profile is something I learned from my mother—she always balanced sweet North African pastries with a squeeze of lemon or a drizzle of orange blossom water.
Perfected Texture: The magic of a great jewel dome dessert recipe is in the contrast of textures. I’ve perfected a gelatin-stabilized mousse that is light and airy yet holds its shape perfectly after unmolding. The frozen white chocolate center provides a delightful, creamy surprise in the middle, while the vanilla sponge gives the whole dessert a sturdy, familiar foundation. No soggy bottoms or icy mousses here!
Foolproof Glaze Instruction: Getting a shiny emerald glaze recipe right comes down to temperature and timing. I’ve spent years testing this glaze to make it as foolproof as possible. I will teach you exactly how to check the glaze’s consistency, how to get it to the perfect pouring temperature (between 90-95°F), and the best way to apply it to your frozen domes for a flawless, streak-free finish. It’s easier than you think!
Emerald Raspberry White Chocolate Jewel Domes Ingredients
Whenever I create a new recipe, I start by sourcing the best ingredients. On a crisp Saturday morning, I’ll head to the Union Square Greenmarket for fresh raspberries, and stop by my local baking supply shop for high-quality white chocolate and shimmer dust. The quality of your ingredients truly makes a difference in a recipe this elegant.
Ingredients List
- For the Raspberry White Chocolate Mousse: 2 cups raspberry puree, 1/3 cup granulated sugar, 1 tbsp lemon juice, 4 oz white chocolate (melted), 1 cup heavy cream, 2 tsp powdered gelatin, 2 tbsp cold water.
- For the White Chocolate Center: 3/4 cup white chocolate (finely chopped), 1/4 cup heavy cream, 1/2 tsp vanilla extract.
- For the Vanilla Sponge Base: 1 cup all-purpose flour, 1/2 tsp baking powder, 1/4 tsp salt, 1/4 cup unsalted butter (softened), 1/3 cup granulated sugar, 1 large egg, 1/2 tsp vanilla extract, 1/4 cup milk.
- For the Glossy Emerald Shine Finish: 1 cup white chocolate (finely chopped), 1/3 cup sweetened condensed milk, 1/4 cup water, 1/2 cup granulated sugar, 2 tsp powdered gelatin, 2 tbsp cold water, green food coloring (as needed), edible shimmer dust (as needed).
- For Garnish (optional): Fresh raspberries, edible silver pearls.
Ingredient Spotlight
White Chocolate: This is the backbone of the dessert. Do NOT use white chocolate chips, which often contain stabilizers that prevent them from melting smoothly. I recommend a good-quality bar or callets (like Valrhona or Guittard). For the glaze, the white chocolate is what gives the emerald sheen its beautiful, mirror-like clarity.
Raspberry Puree: You can use fresh or frozen raspberries for this. If using frozen, simply thaw them and blend them in a food processor before straining. Straining the seeds is vital for a smooth mousse and a professional-looking dessert. It takes an extra minute, but it makes a world of difference in the final texture.
Gelatin: A high-quality, unflavored powdered gelatin (like Knox) is your best friend here. It provides the “set” for the mousse and the structure for the glaze. Make sure you “bloom” the gelatin in cold water for 5-10 minutes before using it—this ensures it dissolves evenly without lumps.
Green Food Coloring & Shimmer Dust: To get that brilliant emerald color, I use a combination of a high-quality gel food coloring (like Americolor or Wilton) and a fine dusting of edible shimmer dust. The gel color gives the depth, while the shimmer dust (stirred into the warm glaze) adds that multi-dimensional, polished jewel effect.
| Original Ingredient | Best Substitution | Flavor / Texture Impact |
|---|---|---|
| White Chocolate (Mousse) | Top-quality white chocolate bar | Avoids grainy texture; creates a silky-smooth mousse. |
| Raspberry Puree | Fresh or frozen (thawed) raspberries, strained | Fresh gives brightest flavor; frozen is convenient & cost-effective. |
| Powdered Gelatin | Agar Agar (for vegetarian option) | Agar sets much firmer and at room temp; follow package carefully. |
| Heavy Cream | Full-fat coconut cream (chilled overnight) | Adds a subtle coconut flavor; makes it dairy-free. |
How to Make Emerald Raspberry White Chocolate Jewel Domes — Step-by-Step
Follow these steps carefully, and you’ll be rewarded with the most beautiful dessert you’ve ever made at home. I’ve structured this so you can work in a logical order, maximizing your time and minimizing stress.
Step 1: Prepare the Vanilla Sponge Base
Preheat your oven to 350°F (175°C) and line a small baking pan (like an 8×8 inch square pan) with parchment paper. In a bowl, whisk together 1 cup all-purpose flour, 1/2 tsp baking powder, and 1/4 tsp salt. In a separate large bowl, beat 1/4 cup softened unsalted butter and 1/3 cup sugar until light and fluffy. Add 1 large egg and 1/2 tsp vanilla extract and beat until combined. Gradually add the dry ingredients to the wet mixture, alternating with 1/4 cup milk, beginning and ending with the flour mixture. Mix until just smooth. Spread the batter evenly in the prepared pan and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let it cool completely in the pan, then use a round cookie cutter slightly smaller than your dome molds to cut out 8 small sponge rounds.
⚠️ Common Mistake to Avoid: Overmixing the batter. Once you add the flour, mix only until it disappears. Overmixing develops gluten, which will make your sponge tough instead of tender and soft.
Step 2: Make the White Chocolate Center
This is the hidden treasure in the middle of your dome! Place 3/4 cup of finely chopped white chocolate in a heatproof bowl. Heat 1/4 cup of heavy cream until it’s just steaming (don’t let it boil!). Pour the hot cream over the white chocolate and let it sit for 1 minute. Gently stir until the chocolate is completely melted and the mixture is smooth. Stir in 1/2 tsp vanilla extract. Pour the mixture into a small, silicone ice cube tray or a small lined dish, creating small portions that will fit in the center of your dome mold. Freeze these solid—for at least 2 hours.
💡 Sara’s Pro Tip: Use a small, half-sphere silicone mold (1-inch diameter) for the centers. This gives you a perfectly round, coin-shaped center that will sit beautifully in the middle of the mousse.
Step 3: Create the Raspberry White Chocolate Mousse
In a small bowl, bloom 2 tsp of powdered gelatin in 2 tbsp of cold water. Let it stand for 5-10 minutes. In a saucepan, combine 2 cups of raspberry puree, 1/3 cup sugar, and 1 tbsp lemon juice. Warm over medium heat until the sugar dissolves. Remove from heat and whisk in the bloomed gelatin until it’s completely dissolved. Let this mixture cool slightly, then whisk in 4 oz of melted white chocolate until fully incorporated. Set aside to cool to room temperature. In a separate bowl, whip 1 cup of cold heavy cream to soft peaks. Gently fold the whipped cream into the cool raspberry mixture in two additions. Be gentle—you want to keep as much air in the mousse as possible.
⚠️ Common Mistake to Avoid: Adding the whipped cream to a warm raspberry mixture. This will cause the cream to deflate and the mousse will be dense and watery. Wait until the raspberry base is completely cool before folding.
Step 4: Assemble the Jewel Domes
Take your silicone dome molds (I use 3-inch half-sphere molds). Fill each cavity about halfway with the prepared mousse. Use a spoon or small offset spatula to spread the mousse up the sides of the mold. Remove your frozen white chocolate centers from the freezer and press one gently into the center of each mold. Cover the center with more mousse, filling the mold almost to the top. Finally, press one vanilla sponge round into the top of each mold, pushing it down so it’s flush with the rim of the mold. Place the entire mold tray in the freezer for at least 4 hours, or until the domes are completely frozen solid.
💡 Sara’s Pro Tip: This is the most critical step for a perfect glaze! The domes must be frozen SOLID. If they are even slightly soft, the warm glaze will melt the mousse and create a lumpy, uneven surface.
Step 5: Prepare the Glossy Emerald Shine Finish
This is the star of the show—the shiny emerald glaze recipe. In a small bowl, bloom 2 tsp of powdered gelatin in 2 tbsp of cold water. In a small saucepan, combine 1/3 cup sweetened condensed milk, 1/4 cup water, and 1/2 cup sugar. Heat over medium heat, stirring constantly, until the sugar dissolves and the mixture is smooth. Do not let it boil. Remove from heat and add the bloomed gelatin, stirring until it’s completely dissolved. Place 1 cup of finely chopped white chocolate in a tall, narrow heatproof jar or jug (this is ideal for pouring). Pour the hot condensed milk mixture over the white chocolate. Use an immersion blender to emulsify the mixture until it is smooth, shiny, and lump-free. Add your green gel food coloring drop by drop until you achieve the perfect emerald hue. Stir in a pinch of edible shimmer dust for that extra dimension of shine.
💡 Sara’s Pro Tip: The immersion blender is the secret to a streak-free mirror glaze. It emulsifies the oils in the white chocolate with the water in the condensed milk perfectly. If you don’t have one, use a whisk and strain the glaze through a fine-mesh sieve.
Step 6: Glaze and Garnish
You need to work quickly and efficiently here. Remove your frozen domes from the freezer and gently unmold them. Place them on a wire rack set over a baking sheet (to catch the drips). Check the temperature of your glaze—it should be between 90-95°F (32-35°C). If it’s too thick, you can very gently reheat it. Pour the glaze generously over the center of each dome, working in a circular motion to ensure the glaze flows evenly over the entire surface. Tap the wire rack gently to release any excess glaze. Let the glaze set on the domes for 10-15 minutes before carefully transferring them to a serving plate. Garnish with fresh raspberries and edible silver pearls.
⚠️ Common Mistake to Avoid: Glazing at the wrong temperature. If the glaze is too hot (over 100°F), it will be thin and melt the dome. If it’s too cold (under 85°F), it will be thick and clumpy, resulting in a matte, streaky finish.
| Step | Action | Duration | Key Visual Cue |
|---|---|---|---|
| 1 | Bake Vanilla Sponge | 18-20 mins | Golden edges, toothpick comes out clean |
| 2 | Freeze White Chocolate Centers | 2+ hours | Solid, firm to the touch |
| 3 | Fold Mousse | 10 mins | Light, airy, uniform color |
| 4 | Assemble & Freeze Domes | 4+ hours | Completely frozen, hard as a rock |
| 5 | Make Glaze | 15 mins | Smooth, shiny, 90-95°F |
| 6 | Glaze & Garnish | 10 mins | Perfectly coated, glossy, no bare spots |
Serving & Presentation
The presentation of these glossy mirror glaze domes is half the magic. I love serving them on a stark white plate to let the emerald color truly pop. Before you glaze, you can add a small, thin stripe of edible gold leaf to the side of the frozen dome for an extra-luxurious touch. When you glaze over it, the gold leaf will be suspended perfectly in the shiny coating.
For a complete dessert experience, I recommend taking the glazed domes out of the fridge (if you’ve stored them there) about 10-15 minutes before serving. This takes the slight chill off the mousse, allowing the flavors to fully bloom. The fresh raspberries on top aren’t just for looks—they offer a necessary burst of acidity that brightens every single bite.
| Pairing Type | Suggestions | Why It Works |
|---|---|---|
| Side Dish | A light dusting of freeze-dried raspberry powder, edible flowers | Adds color contrast and an extra pop of raspberry flavor. |
| Sauce / Dip | A dollop of lightly sweetened whipped cream, a drizzle of pure raspberry coulis | Adds richness or extra tartness, letting guests customize. |
| Beverage | Champagne, a crisp Sauvignon Blanc, strong Moroccan mint tea | The acidity in the drinks cuts the sweetness of the white chocolate. |
| Garnish | Fresh raspberries, edible silver pearls, fresh mint sprigs | Adds a premium, professionally-plated look. |
Make-Ahead, Storage & Reheating
As a busy working mom and food blogger in NYC, I rely on make-ahead recipes like this one. The beauty of these white chocolate raspberry mousse domes is that almost all the work can be done days before your party, leaving you with just the glazing to do on the day of.
| Method | Container | Duration | Reheating Tip |
|---|---|---|---|
| Refrigerator | Airtight container (glazed domes) | Up to 2 days | Serve directly from the fridge. |
| Freezer (Unglazed) | Tightly wrapped on a baking sheet, then transferred to a freezer bag | Up to 1 month | Glaze directly from frozen, then thaw in the fridge for 2 hours. |
| Make-Ahead | Prepare components separately | Sponge & Center: 2 days. Mousse: 1 day. | Assemble and freeze domes 2 days before your event. |
If you’ve glazed your domes ahead of time, store them in the refrigerator. The glaze will stay beautifully shiny and firm for up to two days. I don’t recommend freezing the glazed domes, as the condensation that forms during thawing can ruin the mirror shine. Simply glaze them the day you plan to serve them for the best possible results.
Variations & Easy Swaps
This jewel dome dessert recipe is incredibly versatile. Once you master the basic technique, the flavor combinations are endless. Here are some of my favorite variations, drawing on the vibrant produce I find at my local NYC farmers market.
| Variation | Key Change | Best For | Difficulty Impact |
|---|---|---|---|
| Mango & Passion Fruit | Replace raspberry puree with mango-passion fruit puree | Summery, tropical flavor | Same |
| Chocolate Hazelnut | Use milk chocolate mousse & a Nutella center | Rich, decadent chocolate lovers | Same |
| Pistachio & Rose | Add pistachio paste to mousse, rose water to the sponge | Elegant Middle Eastern-inspired flavor | Slightly harder (finding pistachio paste) |
Mango & Passion Fruit Variation
For a taste of the tropics, simply swap the 2 cups of raspberry puree for 1 1/2 cups mango puree and 1/2 cup passion fruit puree. The passion fruit adds a tangy kick that mimics the raspberry’s acidity. For the glaze, use yellow and orange food coloring to create a stunning sunset effect. This version is a huge hit at my summer BBQs in Brooklyn.
Dairy-Free / Gluten-Free Variation
To make this recipe dairy-free, substitute the white chocolate with a high-quality dairy-free white chocolate (look for one made with rice milk or cocoa butter). Use full-fat coconut cream instead of heavy cream, and a dairy-free butter substitute for the sponge. For a gluten-free version, simply replace the all-purpose flour in the sponge with a 1-to-1 gluten-free baking flour blend. The texture will be slightly more tender, but just as delicious.
Spiced Chocolate Variation
This variation is a nod to my Moroccan heritage! Add 1 teaspoon of ground cinnamon and a pinch of cayenne pepper to the raspberry puree while it heats. For the center, use dark chocolate instead of white chocolate. The warmth of the spices beautifully complements the dark chocolate, creating a sophisticated, grown-up dessert. It’s perfect for a cozy fall or winter dinner party.
Share Your Version!
There is nothing that makes me happier than seeing you recreate my recipes in your own kitchens. These Emerald Raspberry White Chocolate Jewel Domes with Glossy Shine Finish are a labor of love, but I promise you, the look on your guests’ faces when you present them will make every single second of work worth it.
If you make them, please leave a star rating and a comment below telling me how it went! Did you try one of the variations, or did you stick with the classic? Be sure to tag me @cheerychop on Instagram or Pinterest—I love scrolling through your beautiful photos. And if you ever have a question, just drop it in the comments. I’m always here to help you shine in the kitchen!
From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — Sara 🧡
How do you get a glossy shine finish on chocolate domes without streaks?
The secret to a flawless, streak-free mirror glaze is all in the emulsion and temperature. First, use an immersion blender to emulsify the white chocolate and condensed milk mixture—this creates a perfectly smooth, homogenized texture. Second, always strain the glaze through a fine-mesh sieve to remove any lumps. Finally, temperature is critical. The glaze must be around 90-95°F (32-35°C), and the domes must be frozen completely solid. If the glaze is too hot, it will be thin and melt the mousse; if it’s too cold, it will be thick and clumpy, leading to streaks.
What can I substitute for white chocolate in the Emerald Raspberry Jewel Domes recipe?
If you need to substitute the white chocolate, your best bet is a high-quality dairy-free white chocolate if you are avoiding dairy. However, this will change the flavor profile slightly. For the mousse and the center, you could technically use milk chocolate, but the result will be much sweeter and heavier. The white chocolate is specifically used here because its mild, creamy sweetness allows the tart raspberry flavor to shine. If you substitute it, the delicate balance of the dessert will change.
How far in advance can I make white chocolate jewel domes for a party?
You can make the components up to 2 days in advance, or the fully assembled, unglazed domes up to 1 month in advance! I recommend baking the sponge and making the white chocolate centers up to 2 days ahead. You can prepare the mousse a day ahead and assemble the domes. Freeze the domes solid. The glaze should be made fresh on the day you plan to serve them for the best shine. This make-ahead aspect makes this dessert a lifesaver for busy hosts.
What’s the best way to remove frozen raspberry domes from a silicone mold without breaking them?
The trick to perfectly releasing frozen domes from a silicone mold is patience and flexibility. First, make sure the domes are frozen completely solid—this usually takes at least 4 hours, but overnight is best. When you’re ready to unmold, gently peel the silicone away from the frozen dome, working your way around the edges. If the dome seems stuck, you can lightly press on the bottom of the silicone mold to pop it out. Avoid using metal tools or twisting the dome, as this can cause it to crack.
Can I use frozen raspberries for the raspberry puree?
Absolutely! Frozen raspberries work perfectly for this recipe. In fact, I often use them because they are consistent in quality and available year-round. Simply thaw the frozen raspberries completely, then blend them in a food processor or blender. The most important step is to strain the puree through a fine-mesh sieve to remove the seeds. This ensures a smooth, silky mousse texture. Fresh or frozen, the bright, tangy flavor will be delicious.
What type of food coloring is best for achieving the emerald green color?
For the most vibrant and true emerald color, I highly recommend using a gel-based food coloring, not the liquid drops found in most grocery stores. Liquid coloring has a high water content which can affect the consistency of the glaze. Brands like Americolor or Wilton gel pastes are highly concentrated, so you only need a small amount. I like to use a combination of “Leaf Green” and a tiny drop of “Royal Blue” to get that deep, jewel-toned emerald shade.
How can I fix a mirror glaze that is too thick or too thin?
If your glaze is too thick, it likely means it has cooled down too much. You can gently reheat it in the microwave in 5-second bursts, stirring vigorously in between, or place the bowl over a double boiler. Be careful not to overheat it. If it becomes too thin, it has likely gotten too hot or you didn’t bloom the gelatin correctly. If it’s too thin (watery), you can try to chill it slightly until it thickens to a honey-like consistency. If it’s lumpy, your best bet is to use an immersion blender or strain it.
What can I use if I don’t have silicone dome molds?
Silicone dome molds are readily available online, but if you’re in a pinch, you can use a standard small metal or glass bowl to create a “dome” shape. Line the bowl with a piece of plastic wrap, fill it with the mousse and center, and freeze it solid. The shape will be slightly different, but it will taste just as good! You can also make this recipe in individual serving glasses or cups, layering the sponge, center, and mousse. The presentation will be different, but it’s a quick workaround.
Why did my white chocolate seize when I melted it?
White chocolate is very sensitive to heat and moisture. It can seize (become grainy and lumpy) if it gets too hot or comes into contact with even a single drop of water. To melt white chocolate successfully, chop it very finely and use a double boiler or microwave in short bursts (15-20 seconds) at 50% power, stirring after each burst until smooth. For the center, pouring hot cream over it is fine, but for the mousse and glaze, make sure your bowls and utensils are completely dry.
Can I make this recipe without gelatin?
Gelatin plays a crucial role in stabilizing the mousse and giving the mirror glaze its structure and shine. Without it, the mousse will not hold its dome shape and the glaze will not set properly. For a vegetarian alternative, you can use agar agar powder, but it behaves very differently. It sets at room temperature and creates a much firmer, more brittle gel. If using agar, you will need to dissolve it in the liquid and bring it to a boil for the glaze, and the mousse will have a different, firmer texture.
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From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — Sara 🧡
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Emerald Raspberry White Chocolate Jewel Domes with Glossy Shine Finish
A decadent dessert featuring raspberry white chocolate mousse, a white chocolate center, vanilla sponge base, and a glossy emerald green shine finish, garnished with fresh raspberries and edible silver pearls.
- Yield: 8 1x
Ingredients
- For the Raspberry White Chocolate Mousse:
- 2 cups raspberry puree
- 1/3 cup granulated sugar
- 1 tbsp lemon juice
- 4 oz white chocolate, melted
- 1 cup heavy cream
- 2 tsp powdered gelatin
- 2 tbsp cold water
- For the White Chocolate Center:
- 3/4 cup white chocolate, finely chopped
- 1/4 cup heavy cream
- 1/2 tsp vanilla extract
- For the Vanilla Sponge Base:
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1/4 cup milk
- For the Glossy Emerald Shine Finish:
- 1 cup white chocolate, finely chopped
- 1/3 cup sweetened condensed milk
- 1/4 cup water
- 1/2 cup granulated sugar
- 2 tsp powdered gelatin
- 2 tbsp cold water
- Green food coloring, as needed
- Edible shimmer dust, as needed
- For Garnish (optional):
- Fresh raspberries
- Edible silver pearls
Instructions
- 1. Preheat oven to 350°F (175°C) and line a small baking pan.
- 2. Whisk together flour, baking powder, and salt.
- 3. Beat butter and sugar until fluffy.
- 4. Add egg and vanilla extract.
- 5. Alternate adding dry ingredients and milk until smooth.
- 6. Bake for 18–20 minutes. Cool completely and cut into small rounds.
- 7. Heat cream for the center until steaming and pour over white chocolate.
- 8. Stir until smooth, add vanilla, and freeze small portions until firm.
- 9. Bloom gelatin in cold water for the mousse.
- 10. Heat raspberry puree, sugar, and lemon juice until warm.
- 11. Stir in gelatin until dissolved, then mix in melted white chocolate.
- 12. Cool slightly.
- 13. Whip heavy cream to soft peaks and fold into the raspberry mixture.
- 14. Fill dome molds halfway with mousse.
- 15. Place a frozen white chocolate center in each mold and cover with more mousse.
- 16. Add sponge rounds and freeze until fully set, about 4 hours.
- 17. Bloom gelatin in cold water for the glaze.
- 18. Heat water, sugar, and condensed milk until smooth.
- 19. Remove from heat and stir in gelatin.
- 20. Pour over white chocolate and mix until glossy.
- 21. Add green food coloring and shimmer dust.
- 22. Cool glaze to a pourable consistency.
- 23. Unmold frozen domes and place on a wire rack.
- 24. Pour glaze evenly over each dome until fully coated.
- 25. Allow glaze to set for 10–15 minutes.
- 26. Garnish with fresh raspberries and edible silver pearls before serving.
Notes
Nutritional Info (per serving, serves 8): Calories:375, Protein:5 g, Carbohydrates:43 g, Fat:20 g, Fiber:2 g, Sugar:34 g, Sodium:120 mg
Nutrition
- Calories: 375
- Sugar: 34 g
- Fat: 20 g
- Carbohydrates: 43 g
- Protein: 5 g
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