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Neon Berry Mirror Domes

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These vibrant neon berry mirror domes feature a creamy berry mousse with a fruity center, all enrobed in a glossy neon mirror glaze. A stunning and delicious dessert for special occasions.

Ingredients

Scale
  • For the Berry Mousse Domes:
  • 1 1/2 cups mixed berry purée (blueberries, raspberries, and blackberries)
  • 1 cup heavy whipping cream
  • 4 oz (115 g) cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 tsp powdered gelatin
  • 3 tbsp cold water
  • For the Berry Center:
  • 1/2 cup raspberry preserves
  • 1/2 cup fresh blueberries
  • 1 tbsp lemon juice
  • For the Neon Mirror Glaze:
  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 1/3 cup sweetened condensed milk
  • 2 tsp powdered gelatin
  • 3 tbsp cold water
  • 6 oz (170 g) white chocolate, finely chopped
  • Neon pink and purple gel food coloring
  • Neon blue food coloring (optional)
  • For Garnish (optional):
  • Fresh blackberries
  • Edible flower petals
  • Silver edible glitter

Instructions

  1. 1. Bloom the gelatin for the mousse in the cold water for 5 minutes.
  2. 2. Heat 1/4 cup of the heavy cream until steaming, then stir in the bloomed gelatin until dissolved.
  3. 3. Blend the berry purée, cream cheese, sugar, vanilla, and warm cream mixture until smooth.
  4. 4. Whip the remaining heavy cream to soft peaks and gently fold it into the berry mixture.
  5. 5. Combine the raspberry preserves, blueberries, and lemon juice for the berry center.
  6. 6. Fill silicone dome molds halfway with the mousse, add a spoonful of the berry center, then cover with more mousse. Freeze for at least 6 hours or until completely firm.
  7. 7. Bloom the gelatin for the glaze in the cold water for 5 minutes.
  8. 8. Heat the water, sugar, and condensed milk until the sugar dissolves. Remove from the heat and stir in the bloomed gelatin.
  9. 9. Pour the hot mixture over the white chocolate and stir until smooth. Divide the glaze and tint with neon food coloring, then swirl the colors together without fully mixing.
  10. 10. Cool the glaze to about 90°F (32°C).
  11. 11. Unmold the frozen domes and place them on a wire rack.
  12. 12. Pour the mirror glaze evenly over each dome, allowing the excess to drip away.
  13. 13. Transfer to serving plates and garnish with fresh berries, edible flower petals, and silver edible glitter. Refrigerate for 20 minutes before serving.

Notes

Serves 8. For best results, ensure the domes are fully frozen before glazing. The glaze should be cooled to around 90°F (32°C) for a perfect mirror finish. Garnishes are optional but add a beautiful presentation.

Nutrition

Find it online: https://cheerychop.com/neon-berry-mirror-domes/