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Galaxy Berry Explosion Mirror Glaze Domes with Hidden Cream Core

Ingredients

Scale
  • 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

Instructions

  1. Bloom 2 tsp gelatin in 2 tbsp cold water for 5 minutes.
  2. Heat berry puree, water, sugar, and lemon juice until warm. Stir in the bloomed gelatin until dissolved.
  3. Pour a thin layer of berry mixture into dome molds, coating the sides. Chill until set.
  4. Whip cream cheese, heavy cream, powdered sugar, and vanilla extract until smooth and fluffy.
  5. Fill each berry shell with the cream mixture, leaving a small space at the top.
  6. Seal with the remaining berry mixture and refrigerate until completely firm.
  7. For the mirror glaze, bloom 1 tbsp gelatin in 3 tbsp cold water. Heat water and condensed milk until steaming, then stir in gelatin.
  8. Pour the hot mixture over white chocolate and stir until smooth. Divide into portions and tint with purple, blue, and black coloring.
  9. Allow the glaze to cool slightly, then swirl the colors together without fully mixing.
  10. Unmold the frozen domes and place them on a rack. Pour the galaxy mirror glaze evenly over each dome.
  11. Let excess glaze drip away, then transfer to serving plates.
  12. Finish with silver sugar pearls, edible glitter, and fresh blueberries. Serve chilled.

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