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Raspberry Lychee Mirror Domes with Vanilla Cream Core – A Showstopping Frozen Dome Cake
I still remember the first time I made a mirror glaze dessert in pastry school in Paris — it was a shimmering pink dome that caught the light like a jewel, and I knew right then that I had to bring that magic home. These Raspberry Lychee Mirror Domes with Vanilla Cream Core are my love letter to that moment, blending the floral sweetness of lychee with the bright tartness of raspberry, all wrapped in a glossy, mirror-like finish. Growing up in Morocco, my mother would make fruit-based treats with rose water and fresh berries, and I’ve carried that fragrant influence into every layer of this frozen dome cake — it’s a dessert that feels both indulgent and refreshing.
Picture this: you cut through that flawless pink mirror glaze and your spoon meets a light, airy raspberry lychee mousse, then hits a hidden center — a creamy vanilla mascarpone core that’s rich and dreamy. The raspberry lychee mousse itself is a study in contrasts: the tartness of raspberry puree cuts through the honeyed lychee, while the cream cheese base adds a subtle tang that keeps every bite balanced. The mirror glaze dessert recipe I’m sharing today is the same one I polished during my days at Le Cordon Bleu — it yields a high-shine, smooth-as-glass coating that makes these domes look straight out of a high-end patisserie window here in NYC.
What sets my version apart from other frozen dome cake recipes is the vanilla cream core — a simple mascarpone filling that stays perfectly creamy even after freezing, thanks to a trick I learned from a pastry chef friend in the West Village. I’ve also tested this recipe with home cooks in mind, so I’ll walk you through every critical step: how to bloom gelatin without lumps, how to tell when your mirror glaze is at the perfect temperature (about 90°F), and how to unmold those domes without a single crack. One common mistake I see is rushing the glaze — if it’s too warm, it runs right off; too cool, it sets before you can pour. I’ve got you covered on all of it.
Why This Raspberry Lychee Mirror Domes Recipe Is the Best
The Flavor Secret. The combination of raspberry and lychee is a match I first tasted at a Moroccan wedding — the tart berry against the perfumed lychee was unforgettable. Here, I balance them with a touch of vanilla and a cream cheese mousse that’s neither too heavy nor too sweet. The vanilla cream core adds a luxurious, silky contrast that makes each bite feel complete. My French training taught me to layer flavors so nothing overpowers — every element here sings in harmony.
Perfected Texture. Achieving a mirror glaze that’s flawlessly smooth and glossy is all in the technique. I use a handheld blender (immersion blender) to emulsify the glaze after adding the white chocolate and food coloring — this eliminates air bubbles and gives you that mirror-like finish. The mousse itself is light yet stable enough to hold its shape after freezing, thanks to the double-gelatin system in both the mousse and the glaze. The vanilla cream core stays soft and scoopable because mascarpone has a higher fat content than cream cheese alone — a trick from my Paris days.
Foolproof & Fast. Despite its elegant look, this recipe is surprisingly forgiving for a showstopper dessert. The active cooking time is only about 40 minutes (not counting freezing), and most of the work is done in the food processor or with an electric mixer. I’ve streamlined the steps so that even a confident home baker can nail it on the first try — and I’ve included visual cues for every stage so you never have to guess.
Raspberry Lychee Mirror Domes Ingredients
I source my raspberry puree from the frozen aisle at Whole Foods or Trader Joe’s — it’s unsweetened and consistent. For lychee puree, I grab canned lychees in syrup (from any Asian grocery store or well-stocked supermarket) and blitz them in a blender. My go-to white chocolate for the mirror glaze is Ghirardelli or Callebaut — they melt smoothly and give a clean shine. And for the mascarpone, I always pick up the BelGioioso brand from the refrigerated section at Fairway Market here in NYC. It’s worth the extra dollar for that velvety texture.
Ingredients List
- For the Raspberry Lychee Mousse:
- 1 cup raspberry puree (unsweetened)
- 1 cup lychee puree (from canned lychees, drained)
- 1 cup heavy cream
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 2 tsp powdered gelatin
- 3 tbsp cold water
- For the Vanilla Cream Core:
- ¾ cup mascarpone cheese
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- For the Mirror Glaze:
- 1 cup granulated sugar
- ½ cup water
- ½ cup sweetened condensed milk
- 1 cup white chocolate, finely chopped
- 1 tbsp powdered gelatin
- 3 tbsp cold water
- 2 drops pink food coloring (gel or oil-based)
- 1 tsp vanilla extract
- For Garnish (optional):
- Fresh raspberries
- Lychee halves (fresh or canned)
- Edible silver flakes (optional, for sparkle)
Ingredient Spotlight
Raspberry Puree: This provides the tart backbone of the mousse. Look for unsweetened puree in the frozen section; if you can’t find it, you can make your own by blending fresh or frozen raspberries and straining out the seeds. The acidity in the raspberries helps balance the sweetness of the lychee and the glaze.
Lychee Puree: Lychee brings a distinct floral sweetness that’s very different from stone fruits. I use canned lychees in syrup — simply drain, rinse, and blend until smooth. If you’re using fresh lychees, peel and pit them first, then puree. The flavor is delicate, so don’t skip the vanilla extract, which rounds it out beautifully.
White Chocolate for Mirror Glaze: The quality of your white chocolate directly affects the shine and smoothness of your mirror glaze dessert recipe. Use a good brand like Ghirardelli, Callebaut, or Lindt — avoid white chocolate chips that contain stabilizers, as they can make the glaze grainy. Finely chop the chocolate so it melts evenly when you pour the hot liquid over it.
Mascarpone for the Core: Mascarpone is richer and creamier than cream cheese, which means it freezes beautifully without becoming icy. It’s the key to that luxurious vanilla cream core. If you need a substitute, you can use full-fat cream cheese mixed with a tablespoon of heavy cream — but the texture won’t be quite as silky.
| Original Ingredient | Best Substitution | Flavor / Texture Impact |
|---|---|---|
| Raspberry puree (unsweetened) | Strawberry puree + 1 tsp lemon juice | Less tart, slightly less vibrant color |
| Lychee puree | Peach puree + 1 tsp rose water | Similar floral sweetness, slightly different aroma |
| Mascarpone cheese | Full-fat cream cheese + 1 tbsp heavy cream | Slightly denser, less silky but still creamy |
| White chocolate (for glaze) | High-quality white chocolate baking bars | Chips may cause graininess; bars yield smoother glaze |
How to Make Raspberry Lychee Mirror Domes — Step-by-Step
I promise you can do this — the key is to read through all the steps first, prep your ingredients, and give yourself enough time for freezing. Let’s make some magic.
Step 1: Make the Vanilla Cream Core
In a small bowl, combine ¾ cup mascarpone cheese, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract. Stir with a spatula until smooth and well blended — don’t overmix or it may become grainy. Spoon the mixture into a small piping bag (or a zip-top bag with a corner snipped off) and pipe into small silicone hemisphere molds or mini muffin cups, filling each about ¾ full. Freeze for at least 2 hours, until completely firm.
💡 Sara’s Pro Tip: Use a small cookie scoop to portion the mascarpone core evenly — about 1 tablespoon per dome. This ensures a consistent ratio of mousse to filling in every bite.
Step 2: Prepare the Mousse Gelatin
In a small bowl, sprinkle 2 teaspoons of powdered gelatin over 3 tablespoons of cold water. Let it sit for 5 minutes — this is called blooming. The gelatin will absorb the water and become a firm, jelly-like mass. This step is essential for a smooth, lump-free mousse.
⚠️ Common Mistake to Avoid: Don’t rush the bloom — if the gelatin hasn’t fully softened, it won’t dissolve properly and you’ll get lumps in your mousse. Wait the full 5 minutes.
Step 3: Make the Raspberry Lychee Mousse Base
In a large mixing bowl, beat 8 oz softened cream cheese with ½ cup granulated sugar until smooth and fluffy. Add 1 cup raspberry puree, 1 cup lychee puree, and 1 teaspoon vanilla extract. Beat on medium speed until fully combined — the mixture should be a pale pink, smooth puree. Set aside.
Step 4: Dissolve and Incorporate the Gelatin
Warm about ¼ cup of the heavy cream (from the 1 cup total) in a small saucepan over low heat until steaming — do not boil. Remove from heat and add the bloomed gelatin, whisking until completely dissolved. Pour this gelatin-cream mixture into the fruit-cream cheese base and mix until smooth.
💡 Sara’s Pro Tip: If you see any small gelatin lumps, strain the mixture through a fine-mesh sieve before folding in the whipped cream. This guarantees a silky mousse.
Step 5: Whip and Fold the Cream
In a separate bowl, whip the remaining ¾ cup heavy cream to soft peaks — you want it to hold its shape but still be soft and pillowy. Gently fold the whipped cream into the raspberry-lychee-gelatin mixture in three additions, using a rubber spatula. Fold just until no white streaks remain — overfolding will deflate the mousse.
Step 6: Assemble the Domes
Spoon or pipe the mousse into silicone dome molds (each about 3 inches wide), filling each cavity halfway. Use the back of a spoon to spread the mousse up the sides a little. Place a frozen vanilla cream core in the center of each cavity, pressing it gently into the mousse. Cover with the remaining mousse, smoothing the tops flat with an offset spatula. Freeze for at least 6 hours or overnight — until the domes are solid to the touch.
⚠️ Common Mistake to Avoid: Don’t skip flattening the tops! If the bottoms are uneven, the domes won’t sit flat when you unmold them, and the mirror glaze will pool unevenly.
Step 7: Make the Mirror Glaze
Bloom 1 tablespoon of powdered gelatin in 3 tablespoons of cold water for 5 minutes. In a medium saucepan, combine 1 cup sugar, ½ cup water, and ½ cup sweetened condensed milk. Heat over medium heat, stirring gently, until the mixture is steaming and the sugar has dissolved — do not boil. Remove from heat and add the bloomed gelatin and 1 cup finely chopped white chocolate. Let it sit for 30 seconds, then whisk until smooth. Add 1 teaspoon vanilla extract and 2 drops pink food coloring. Use an immersion blender to blend the glaze until it’s completely smooth and glossy — this removes air bubbles.
Step 8: Cool and Pour the Glaze
Let the mirror glaze cool to about 90°F (32°C) — it should feel warm to the touch but not hot. Unmold the frozen domes by gently peeling the silicone away. Place each dome on a wire rack set over a baking sheet (to catch drips). Pour the glaze over the domes in a steady stream, starting from the top and letting it cascade down completely covering the surface. Tap the rack gently to help any excess run off.
💡 Sara’s Pro Tip: Check the temperature with an instant-read thermometer — if the glaze is above 93°F, it will run right off and leave thin spots. Below 85°F, it may set before it fully coats the dome. That 90°F sweet spot is key for a perfect mirror glaze dessert recipe.
Step 9: Set and Garnish
Transfer the glazed domes to a serving plate or a parchment-lined tray. Refrigerate for at least 30 minutes to allow the glaze to set completely — it will become firm and glossy. Before serving, garnish with fresh raspberries, lychee halves, and a sprinkle of edible silver flakes if desired. Serve cold.
| Step | Action | Duration | Key Visual Cue |
|---|---|---|---|
| 1 | Make vanilla cream core | 10 mins + 2 hrs freeze | Mascarpone mixture is smooth and pipeable |
| 2 | Bloom gelatin for mousse | 5 mins | Gelatin becomes firm and jelly-like |
| 3 | Make mousse base | 5 mins | Smooth, pale pink puree |
| 4 | Dissolve gelatin into cream | 2 mins | No visible gelatin lumps |
| 5 | Whip & fold cream | 5 mins | Soft peaks, no white streaks after folding |
| 6 | Assemble domes | 15 mins + 6 hrs freeze | Domes are solid and easy to unmold |
| 7 | Make mirror glaze | 15 mins | Glossy, smooth, bubble-free |
| 8 | Pour glaze over domes | 5 mins | Glaze evenly coats, drips run clean |
| 9 | Set & garnish | 30 mins fridge | Glaze is firm to the touch, shiny |
Serving & Presentation
These Raspberry Lychee Mirror Domes are a showstopper on any dessert table. I love serving them on chilled white plates — the contrast of the pink glaze against the white porcelain is stunning. For a finishing touch, I add a few fresh raspberries on the side, a spoonful of lychee halves, and a light dusting of edible silver flakes that catch the light like little stars. The mirror glaze should be glossy and reflective, almost like a jewel.
The flavor profile of these domes is both elegant and refreshing — the tangy raspberry, the floral lychee, and the creamy vanilla core all work together beautifully. I like to pair them with a crisp glass of Moscato d’Asti or a floral jasmine iced tea — the sweetness of the drink complements the brightness of the fruit. If you’re serving these at a dinner party, they also go wonderfully with a side of fresh strawberries and a dollop of lightly sweetened whipped cream.
One thing I learned from my pastry chef days in Paris: let the domes sit at room temperature for about 5 minutes before serving. This softens the mousse just enough that it becomes luscious and creamy, while the glaze stays firm and glossy. It makes the whole experience feel even more luxurious.
| Pairing Type | Suggestions | Why It Works |
|---|---|---|
| Side Dish | Fresh berries, lychee salad, mint sprigs | Adds freshness and color contrast |
| Sauce / Dip | Raspberry coulis, honey drizzle | Enhances fruit flavor without overwhelming |
| Beverage | Moscato d’Asti, jasmine iced tea, prosecco | Light floral notes mirror the lychee |
| Garnish | Edible silver flakes, fresh mint, raspberry dust | Adds visual sparkle and elegance |
Make-Ahead, Storage & Reheating
As a busy NYC food blogger, I live by make-ahead strategies — and these Raspberry Lychee Mirror Domes are one of my favorite freezer-friendly desserts. You can prepare the mousse and assemble the domes up to 2 weeks in advance (stored frozen, unglazed), then add the mirror glaze the day you plan to serve them. The glaze itself can also be made a day ahead and stored in the fridge — just reheat it gently to 90°F and give it a quick blitz with the immersion blender to restore the shine.
| Method | Container | Duration | Reheating Tip |
|---|---|---|---|
| Refrigerator | Covered airtight container | Up to 3 days (glazed) | Serve cold; no reheating needed |
| Freezer | Silicone molds + zip-top bag | Up to 2 weeks (unglazed) | Thaw 10 mins at room temp before glazing |
| Make-Ahead | Glaze in fridge, domes frozen | Assemble glaze up to 2 days ahead | Reheat glaze to 90°F with immersion blender |
💡 Sara’s Pro Tip: If you’ve already glazed the domes and have leftovers, store them in the refrigerator in a single layer in an airtight container. The glaze will stay glossy for up to 3 days. To bring back the shine, let them sit at room temperature for 5–10 minutes before serving — the slight condensation re-wets the surface and restores the mirror effect.
Variations & Easy Swaps
One of the joys of this recipe is how adaptable it is. I’ve made these domes for holiday parties, summer barbecues, and even a Moroccan-inspired dinner with a touch of rose water in the mousse. Here are some of my favorite variations:
| Variation | Key Change | Best For | Difficulty Impact |
|---|---|---|---|
| Rose & Berry | Add 1 tsp rose water to mousse + core | Spring gatherings, Valentine’s Day | Easy (same technique) |
| Chocolate Core | Replace mascarpone with dark chocolate ganache | Chocolate lovers, holidays | Medium (ganache requires temp control) |
| Passion Fruit Swirl | Swap lychee for passion fruit puree | Summer entertaining, tropical theme | Easy (puree swap only) |
Rose & Berry Variation
This is my Moroccan-inspired twist — add 1 teaspoon of rose water to the mousse mixture and another ½ teaspoon to the vanilla cream core. The rose water enhances the floral notes of the lychee and adds a layer of perfume that’s incredibly elegant. I love serving this version with a sprinkle of chopped pistachios on top — it’s a nod to the rose and pistachio desserts I grew up with in Morocco.
Chocolate Core Variation
For a more decadent frozen dome cake, replace the mascarpone core with a dark chocolate ganache. Melt ½ cup dark chocolate chips with ¼ cup heavy cream, let it cool slightly, then pipe into the molds and freeze. The bitter chocolate contrasts beautifully with the sweet-tart raspberry lychee mousse — it’s like a sophisticated chocolate-berry truffle in dome form.
Passion Fruit Swirl Variation
If you can’t find lychee puree (or just want a change), swap it for an equal amount of passion fruit puree. Passion fruit adds a tangy, tropical kick that pairs wonderfully with the raspberry. I found this combination while experimenting with flavors from the farmers market here in NYC — it’s bright, bold, and absolutely refreshing. The seeds add a nice crunch too.
What is the best way to achieve a shiny mirror glaze for raspberry lychee domes?
The key to a flawlessly shiny mirror glaze is temperature control and emulsion. First, use an immersion blender to mix the glaze after adding the white chocolate and food coloring — this breaks up any tiny air bubbles that cause a dull finish. Second, let the glaze cool to exactly 90°F (32°C) before pouring. If it’s too hot, it will be thin and run off the dome; if it’s too cool, it will set before it can self-level. Third, make sure your domes are frozen solid and very cold when you pour the glaze — the temperature shock helps the glaze set quickly and evenly. Finally, always strain the glaze through a fine-mesh sieve if you see any lumps, and work in a cool, draft-free room for the smoothest finish.
Can I substitute the vanilla cream core with a different filling?
Absolutely! The vanilla cream core is versatile and many fillings work well. For a chocolate version, use a dark chocolate ganache made with ½ cup dark chocolate chips and ¼ cup heavy cream — it freezes beautifully and adds a rich contrast. For a fruit-forward variation, try a passion fruit curd or a mango puree center (thickened with a little cornstarch). If you want a nutty twist, a praline paste or Nutella center is delicious. Just keep in mind that the filling should be thick enough to hold its shape when frozen — avoid anything too runny, like thin fruit juice. Also, make sure your alternative filling is frozen solid before sandwiching it into the mousse, so it stays centered during assembly.
How far in advance can I prepare raspberry lychee mirror domes?
You can prepare these domes comfortably up to 2 weeks in advance if you store them unglazed in the freezer. Assemble the mousse and cores in the silicone molds, freeze until solid, then pop them out and store them in a zip-top freezer bag. The day you plan to serve, make the mirror glaze (or reheat pre-made glaze), pour it over the frozen domes, and let them set in the fridge for 30 minutes. If you want to prepare everything including the glaze, you can make the full domes up to 3 days ahead and keep them refrigerated in an airtight container. I don’t recommend freezing glazed domes — the glaze can become dull or crack during thawing.
What can I use instead of lychee puree for the raspberry lychee mirror dome recipe?
If you can’t find lychee puree (or canned lychees to make your own), there are several great substitutes. Peach or mango puree are the closest in texture and sweetness — just add a drop of rose water or jasmine extract to replicate the floral notes of lychee. Passion fruit puree is another excellent option; it’s more tart and tropical, so you may want to add an extra tablespoon of sugar to balance it. For a completely different but delicious flavor, try strawberry or guava puree. Each substitution will change the flavor profile, but all work well with the raspberry and vanilla cream core. I’ve tested all of these in my NYC kitchen, and my personal favorite is the peach + rose water combination — it’s incredibly elegant.
Why did my mirror glaze crack or become dull after setting?
A cracked or dull mirror glaze is usually caused by one of three issues. First, the glaze may have been too cold when poured — if it’s below 85°F, it becomes thick and won’t self-level properly, leading to a patchy finish. Second, the domes themselves may not have been frozen solid enough; if they’re too soft, the temperature shock can cause the glaze to contract and crack. Third, air bubbles in the glaze will create small craters on the surface. Always use an immersion blender and let the mixture sit for a minute after blending so any remaining bubbles rise to the top. If your glaze cracks, you can gently reheat it to 90°F, re-blend, and pour a thin second layer — I’ve saved many a dome this way!
Can I make raspberry lychee mousse without gelatin?
While gelatin is the most reliable stabilizer for mousse (especially when you need it to hold its shape in a dome), you can make a gelatin-free version using agar-agar (a plant-based alternative). Use the same amount of agar-agar as gelatin — 2 teaspoons — but you’ll need to heat the agar to 185°F to activate it, then let it cool slightly before adding to the mousse. Agar sets at a higher temperature and creates a firmer, more brittle texture than gelatin, so the mousse will be less creamy and more like a firm jelly. Another option is to increase the cream cheese ratio and skip the gelatin altogether, but the mousse will be denser and won’t hold as clean a shape when unmolded. I recommend sticking with gelatin for the best texture and stability.
How do I unmold the domes without damaging them?
Unmolding frozen domes is easier than you think — the key is patience and the right technique. First, make sure your domes are frozen solid (at least 6 hours, ideally overnight). Remove the silicone mold from the freezer and let it sit at room temperature for about 2–3 minutes — this slightly softens the surface of the mousse for easier release. Gently flex the silicone mold outward on all sides to break the seal, then press up from the bottom. If a dome sticks, wait another minute and try again. Never use a knife or tool to pry it out — that will ruin the shape. Once unmolded, place the domes on a parchment-lined tray and return them to the freezer for at least 15 minutes before glazing. This ensures they’re rock-solid when the glaze goes on.
What is the best way to store leftover mirror glaze?
Leftover mirror glaze can be stored in an airtight container in the refrigerator for up to 5 days. When you’re ready to use it again, reheat it gently in a double boiler or in the microwave in 15-second bursts at 50% power, stirring between each, until it reaches 90°F. Once it’s warm, use an immersion blender to restore the glossy, smooth consistency — this re-emulsifies the chocolate and condensed milk. If the glaze seems too thick, you can add a teaspoon of water at a time to thin it out. I often make a double batch of glaze and keep half in the fridge for a quick dessert later in the week. It’s also wonderful drizzled over ice cream, cheesecake, or even fresh fruit.
Can I use frozen raspberries and canned lychees for the purees?
Yes, absolutely — in fact, that’s what I use most of the time. For the raspberry puree, frozen raspberries are ideal because they’re picked at peak ripeness and are more consistent than fresh. Simply thaw them, blend in a food processor, and strain through a fine-mesh sieve to remove the seeds (this is important for a smooth mousse). For the lychee puree, canned lychees in syrup work perfectly — drain them well, rinse lightly to remove excess sugar, then blend until smooth. If using fresh lychees, peel, pit, and blend them directly. Both frozen and canned options are convenient and yield excellent results. Just remember to adjust the sugar in the mousse if your lychee puree is very sweet from the syrup.
How do I get the mirror glaze to coat the dome evenly without bare spots?
Even coverage comes down to technique and temperature. First, make sure your frozen dome is placed on a wire rack over a baking sheet — this allows the excess glaze to drip off cleanly rather than pooling at the base. Second, pour the glaze in one steady stream starting from the very top of the dome, letting it flow naturally down all sides. Don’t pour in multiple spots or try to spread it with a spoon — let gravity do the work. If you see a bare spot, you can gently tap the wire rack on the counter to encourage the glaze to flow over that area. The glaze should be at exactly 90°F — if it’s too thick, it will leave gaps; if too thin, it will run off completely. Finally, work quickly: once you start pouring, commit to coating the entire dome in one go.
Share Your Version!
I absolutely love hearing how these Raspberry Lychee Mirror Domes turn out in your kitchen! Whether you stick to the classic version or try one of the variations — like the rose and berry twist or the chocolate core — I’d love for you to leave a star rating and a comment below telling me how it went. What did you serve it with? Did you find a fun garnish all your own? Your feedback helps me create better recipes and helps other home cooks feel confident trying something ambitious.
If you share a photo on Instagram or Pinterest, please tag @cheerychop — I want to see your glossy domes! And if you have a question about a specific step (like the glaze temperature or unmolding technique), drop it in the comments and I’ll answer personally within 24 hours. From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — Sara 🧡
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Raspberry Lychee Mirror Domes with Vanilla Cream Core
Luxurious domed desserts with a raspberry lychee mousse, creamy vanilla mascarpone core, and a glossy pink mirror glaze.
- Yield: 8 1x
- Method: Dessert
Ingredients
- For the Raspberry Lychee Mousse:
- 1 cup raspberry puree
- 1 cup lychee puree
- 1 cup heavy cream
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 tsp powdered gelatin
- 3 tbsp cold water
- For the Vanilla Cream Core:
- 3/4 cup mascarpone cheese
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- For the Mirror Glaze:
- 1 cup granulated sugar
- 1/2 cup water
- 1/2 cup sweetened condensed milk
- 1 cup white chocolate, finely chopped
- 1 tbsp powdered gelatin
- 3 tbsp cold water
- 2 drops pink food coloring
- 1 tsp vanilla extract
- For Garnish (optional):
- Fresh raspberries
- Lychee halves
- Edible silver flakes
Instructions
- 1. Combine mascarpone, powdered sugar, and vanilla extract until smooth.
- 2. Spoon into small silicone inserts and freeze until firm.
- 3. Bloom gelatin for the mousse in cold water for 5 minutes.
- 4. Beat cream cheese, sugar, raspberry puree, lychee puree, and vanilla extract until smooth.
- 5. Warm a small portion of the cream and dissolve the gelatin, then mix into the fruit mixture.
- 6. Whip the remaining cream to soft peaks and fold into the mixture.
- 7. Fill dome molds halfway with mousse.
- 8. Place a frozen vanilla cream core into the center of each mold.
- 9. Cover with remaining mousse and smooth the tops.
- 10. Freeze for at least 6 hours or until completely firm.
- 11. Bloom gelatin for the mirror glaze in cold water.
- 12. Heat sugar, water, and condensed milk until steaming.
- 13. Remove from heat and stir in gelatin and white chocolate until smooth.
- 14. Add vanilla extract and pink food coloring, then blend until glossy.
- 15. Cool the glaze to about 90°F (32°C).
- 16. Unmold frozen domes and place on a wire rack.
- 17. Pour the mirror glaze evenly over the domes until fully coated.
- 18. Refrigerate for 30 minutes before serving.
- 19. Garnish with fresh raspberries, lychee halves, and silver flakes.
Nutrition
- Calories: 340
- Sugar: 33 g
- Fat: 19 g
- Carbohydrates: 38 g
- Protein: 4 g
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