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Amethyst Grape Vanilla Dream Domes with Mirror Finish

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Elegant individual domes featuring a vanilla mascarpone mousse with a tart grape core, coated in a glossy purple mirror glaze and finished with edible gold flakes.

Ingredients

Scale
  • For the Vanilla Dream Mousse:
  • 1.5 cups heavy cream, chilled
  • 8 oz mascarpone cheese, room temperature
  • 1/2 cup powdered sugar
  • 1 tbsp vanilla bean paste
  • 1.5 tsp powdered gelatin
  • 2 tbsp cold water
  • For the Amethyst Grape Core:
  • 2 cups Concord or black grapes, stemmed
  • 2 tbsp granulated sugar
  • 1 tbsp fresh lemon juice
  • 1 tsp powdered gelatin
  • 1.5 tbsp cold water
  • For the Amethyst Mirror Finish:
  • 1 cup granulated sugar
  • 1/2 cup sweetened condensed milk
  • 1/2 cup water
  • 1 cup white chocolate chips
  • 1 tbsp powdered gelatin whisked into 1/4 cup cold water
  • 3 drops purple gel food coloring
  • For Garnish:
  • 1 tsp edible gold flakes

Instructions

  1. 1. Start with the grape core. In a small bowl, sprinkle 1 teaspoon gelatin over 1.5 tablespoons cold water; let bloom for 5 minutes. In a small saucepan, simmer the grapes, sugar, and lemon juice over medium heat for 8 minutes until the grapes burst and release their juices. Press the mixture through a fine-mesh strainer into a bowl to remove skins and seeds. Stir the bloomed gelatin into the hot grape liquid until dissolved. Pour into mini semi-sphere silicone molds and freeze for 2 hours until solid.
  2. 2. For the mousse, sprinkle 1.5 teaspoons gelatin over 2 tablespoons cold water; let bloom for 5 minutes, then microwave for 10 seconds to liquefy. In a large bowl, beat the mascarpone, powdered sugar, and vanilla bean paste until smooth. In a separate bowl, whip the heavy cream to medium peaks. Fold the liquid gelatin into the mascarpone mixture, then gently fold in the whipped cream.
  3. 3. Assemble the domes by spooning the vanilla mousse into six standard 3-inch semi-sphere silicone molds, filling them three-quarters full. Press a frozen grape core insert into the center of each dome, smoothing the mousse over the top. Freeze the molds flat for at least 6 hours, or overnight, until completely rock-solid.
  4. 4. For the mirror finish, combine the sugar, water, and condensed milk in a saucepan over medium heat and bring to a simmer. Remove from heat, stir in the bloomed gelatin until dissolved, then pour the hot liquid over the white chocolate chips. Let sit for 1 minute, add the purple gel coloring, and blend with an immersion blender until perfectly smooth. Strain through a fine-mesh sieve and let cool until it reaches 90°F (32°C).
  5. 5. Unmold the frozen cheesecake domes and place them onto a wire rack set over a parchment-lined baking sheet.
  6. 6. Pour the warm purple mirror finish steadily over each frozen dome in a circular motion, ensuring complete coverage. Let the glaze set for 5 minutes, trim any drips from the bottom edges, transfer to plates, and garnish each dome with a small piece of edible gold flake. Refrigerate for 30 minutes to thaw completely before serving.

Notes

The grape core must be completely frozen before inserting into the mousse. The mirror glaze should be used at 90°F (32°C) for best coverage. Makes 6 domes.

Nutrition

Find it online: https://cheerychop.com/amethyst-grape-vanilla-dream-domes/