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Roseberry Lemon Velvet Dream Domes with Gold Mirror Finish

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These elegant dessert domes feature a lemon velvet cheesecake filling with hints of rose and strawberry, set on a vanilla biscuit base, and finished with a stunning gold mirror glaze.

Ingredients

Scale
  • For the Lemon Velvet Cheesecake Filling:
  • 16 oz (450 g) cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla bean paste
  • 2 tbsp fresh lemon juice
  • 1 tbsp finely grated lemon zest
  • 1/2 cup strawberry purée
  • 1 tsp rose water
  • 1 cup heavy cream, whipped to soft peaks
  • 2 tsp unflavored gelatin
  • 2 tbsp cold water
  • For the Vanilla Biscuit Base:
  • 1 1/2 cups vanilla biscuit crumbs
  • 5 tbsp unsalted butter, melted
  • 1 tbsp granulated sugar
  • Pinch of sea salt
  • For the Gold Mirror Glaze:
  • 1/2 cup sweetened condensed milk
  • 1/4 cup water
  • 2 tsp unflavored gelatin
  • 2 tbsp cold water
  • 7 oz (200 g) white chocolate, finely chopped
  • 1 tsp light corn syrup
  • Gold edible food coloring, as needed
  • 1/2 tsp vanilla extract
  • For Garnish (optional):
  • Fresh raspberries
  • Edible gold leaf
  • Finally grated lemon zest
  • Dried edible rose petals

Instructions

  1. 1. Combine the vanilla biscuit crumbs, melted butter, sugar, and sea salt until evenly moistened.
  2. 2. Press the mixture into the bottoms of silicone dome molds to form a thin base. Chill for 15 minutes.
  3. 3. Bloom the gelatin for the filling in the cold water for 5 minutes.
  4. 4. Warm 2 tablespoons of the strawberry purée and dissolve the bloomed gelatin into it.
  5. 5. Beat the cream cheese, powdered sugar, vanilla bean paste, lemon juice, lemon zest, remaining strawberry purée, and rose water until smooth.
  6. 6. Stir in the gelatin mixture, then gently fold in the whipped cream until fully incorporated.
  7. 7. Fill the molds, smooth the tops, and freeze for at least 6 hours or until completely firm.
  8. 8. Bloom the gelatin for the mirror glaze in the cold water.
  9. 9. Heat the condensed milk and water until steaming, then stir in the gelatin until dissolved.
  10. 10. Pour the hot mixture over the white chocolate and let stand for 1 minute. Stir until smooth, then mix in the corn syrup, vanilla extract, and gold edible food coloring. Cool the glaze to about 90°F (32°C).
  11. 11. Unmold the frozen domes and place them on a wire rack over a baking tray.
  12. 12. Pour the gold mirror glaze evenly over each dome until fully coated.
  13. 13. Transfer the glazed domes onto serving plates.
  14. 14. Garnish with fresh raspberries, edible gold leaf, finely grated lemon zest, and dried rose petals. Refrigerate for 20–30 minutes before serving.

Nutrition

Find it online: https://cheerychop.com/gold-mirror-glaze-domes-recipe/