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Raspberry Rose Glass Domes with Liquid Vanilla Center

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Raspberry Rose Glass Domes with Liquid Vanilla Center

Ingredients

Scale
  • For the Raspberry Rose Mousse:
  • 1 cup (240 ml) heavy whipping cream
  • 6 oz (170 g) white chocolate, finely chopped
  • 3/4 cup (180 ml) raspberry purée
  • 1/4 cup (60 ml) whole milk
  • 2 tsp powdered gelatin
  • 3 tbsp cold water
  • 1 tsp rose water
  • 1 tsp vanilla bean paste
  • Pinch of fine sea salt
  • For the Liquid Vanilla Center:
  • 1/3 cup (80 ml) sweetened condensed milk
  • 1/4 cup (60 ml) heavy cream
  • 2 tbsp mascarpone cheese
  • 1 tsp vanilla bean paste
  • 1 tsp clear glucose syrup
  • For the Crystal Glass Glaze:
  • 1 cup (240 ml) water
  • 1/2 cup (100 g) granulated sugar
  • 2 tbsp glucose syrup
  • 2 tsp powdered gelatin
  • 3 tbsp cold water
  • Clear neutral glaze (optional)
  • Tiny pinch of edible pearl shimmer
  • For the Crystal Decoration:
  • Clear rock candy crystals
  • Freeze-dried raspberry powder
  • White chocolate crystal shards
  • Edible silver leaf
  • Edible pearl flakes
  • For Garnish (optional):
  • Fresh raspberries
  • Dried rose petals
  • Micro mint leaves

Instructions

  1. 1. Bloom the gelatin in the cold water for 5 minutes.
  2. 2. Heat the milk until steaming, then stir in the bloomed gelatin until completely dissolved.
  3. 3. Pour the hot milk over the white chocolate and whisk until silky smooth.
  4. 4. Stir in the raspberry purée, rose water, vanilla bean paste, and sea salt. Let cool to room temperature.
  5. 5. Whip the heavy cream to soft peaks and gently fold it into the raspberry mixture to create a light mousse.
  6. 6. Whisk together the condensed milk, heavy cream, mascarpone, vanilla bean paste, and glucose syrup until smooth. Freeze small portions in silicone half-sphere molds until partially set but still fluid in the center.
  7. 7. Fill silicone dome molds halfway with the raspberry mousse, insert the chilled liquid vanilla center, then cover with the remaining mousse. Freeze for at least 8 hours or overnight until completely firm.
  8. 8. For the glass glaze, bloom the remaining gelatin. Heat the water, sugar, and glucose syrup until dissolved. Remove from the heat, stir in the gelatin, and cool to **90°F (32°C)**. Stir in a tiny pinch of edible pearl shimmer for a crystal-clear finish.
  9. 9. Unmold the frozen domes and place them on a wire rack. Pour the clear glaze evenly over each dome until coated in a brilliant glass-like shell.
  10. 10. Decorate with clusters of clear rock candy crystals, white chocolate crystal shards, edible silver leaf, pearl flakes, and a light dusting of freeze-dried raspberry powder.
  11. 11. Garnish with fresh raspberries, dried rose petals, and micro mint leaves.
  12. 12. Refrigerate for 20–25 minutes before serving so the mousse softens while the vanilla center remains luxuriously fluid.

Nutrition

Find it online: https://cheerychop.com/raspberry-rose-glass-domes-recipe/