Galaxy Berry Explosion Mirror Glaze Domes with Hidden Cream Core
- Author: Chef Emily
- Yield: 6 1x
- For the Berry Dome Shells:
- 1 1/2 cups mixed berry puree (blueberries, blackberries, and raspberries)
- 1/2 cup water
- 1/3 cup granulated sugar
- 2 tsp gelatin powder
- 2 tbsp cold water
- 1 tsp lemon juice
- For the Hidden Cream Core:
- 1 cup cream cheese, softened
- 1/2 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- For the Galaxy Mirror Glaze:
- 1/2 cup sweetened condensed milk
- 1 cup white chocolate, finely chopped
- 1/4 cup water
- 1 tbsp gelatin powder
- 3 tbsp cold water
- Purple food coloring, as needed
- Blue food coloring, as needed
- Black food coloring, as needed
- For Garnish (optional):
- 1 tbsp silver sugar pearls
- 1 tsp edible glitter
- Fresh blueberries
- Bloom 2 tsp gelatin in 2 tbsp cold water for 5 minutes.
- Heat berry puree, water, sugar, and lemon juice until warm. Stir in the bloomed gelatin until dissolved.
- Pour a thin layer of berry mixture into dome molds, coating the sides. Chill until set.
- Whip cream cheese, heavy cream, powdered sugar, and vanilla extract until smooth and fluffy.
- Fill each berry shell with the cream mixture, leaving a small space at the top.
- Seal with the remaining berry mixture and refrigerate until completely firm.
- For the mirror glaze, bloom 1 tbsp gelatin in 3 tbsp cold water. Heat water and condensed milk until steaming, then stir in gelatin.
- Pour the hot mixture over white chocolate and stir until smooth. Divide into portions and tint with purple, blue, and black coloring.
- Allow the glaze to cool slightly, then swirl the colors together without fully mixing.
- Unmold the frozen domes and place them on a rack. Pour the galaxy mirror glaze evenly over each dome.
- Let excess glaze drip away, then transfer to serving plates.
- Finish with silver sugar pearls, edible glitter, and fresh blueberries. Serve chilled.
Nutrition
- Calories: 390
- Sugar: 31g
- Fat: 26g
- Carbohydrates: 35g
- Protein: 5g