Diamond Lemon Raspberry Dream Domes with Crystal Shell
- Author: Chef Emily
- Yield: 8 1x
- For the Diamond Lemon Raspberry Dream Domes:
- 1 cup fresh raspberries, pureed and strained
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 1/3 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 2 tsp unflavored gelatin
- 2 tbsp cold water
- For the Raspberry Citrus Center:
- 1/2 cup raspberry preserves
- 1 tbsp lemon curd
- 2 tbsp mascarpone cheese
- For the Crystal Shell:
- 1 cup white chocolate, finely chopped
- 1/2 cup sweetened condensed milk
- 2 tsp unflavored gelatin
- 2 tbsp cold water
- 1/4 cup warm water
- 1 tsp clear edible shimmer dust
- For Garnish (optional):
- Fresh raspberries
- Candied lemon zest
- 1. Mix gelatin and cold water in a small bowl and let bloom for 5 minutes.
- 2. Beat cream cheese, powdered sugar, lemon juice, lemon zest, vanilla extract, and raspberry puree until smooth.
- 3. Melt the bloomed gelatin and stir into the raspberry mixture.
- 4. Whip heavy cream to soft peaks and gently fold into the mixture.
- 5. Combine raspberry preserves, lemon curd, and mascarpone cheese until smooth.
- 6. Fill diamond dome molds halfway with the lemon raspberry mixture.
- 7. Add a spoonful of raspberry citrus center into each mold.
- 8. Cover with the remaining mixture and smooth the tops.
- 9. Freeze for at least 5 hours or until completely firm.
- 10. Bloom gelatin for the crystal shell.
- 11. Heat condensed milk and warm water, then stir in gelatin until dissolved.
- 12. Pour over white chocolate and mix until smooth and glossy.
- 13. Stir in clear shimmer dust and allow the glaze to cool slightly.
- 14. Unmold frozen domes and place on a wire rack.
- 15. Pour the crystal shell glaze evenly over each dome.
- 16. Allow the coating to set for several minutes.
- 17. Garnish with fresh raspberries and candied lemon zest.
- 18. Serve chilled.
Nutrition
- Calories: 350
- Sugar: 26 g
- Fat: 24 g
- Carbohydrates: 30 g
- Protein: 5 g