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Roseberry Lemon Velvet Dream Domes with Gold Mirror Finish

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Luxurious individual domed desserts featuring a roseberry lemon velvet mousse, a creamy lemon center, a vanilla almond cookie base, and a stunning gold mirror glaze. Garnished with fresh berries, candied lemon peel, and edible gold for an elegant presentation.

Ingredients

Scale
  • For the Roseberry Lemon Velvet Mousse:
  • 1 cup raspberry puree, strained
  • 8 oz cream cheese, softened
  • 1/2 cup mascarpone cheese
  • 1/2 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla bean paste
  • 1 tsp rose water
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • For the Lemon Cream Center:
  • 1/2 cup mascarpone cheese
  • 2 tbsp lemon curd
  • 1 tbsp sweetened condensed milk
  • 1/2 tsp vanilla extract
  • For the Vanilla Almond Cookie Base:
  • 3/4 cup crushed vanilla wafer cookies
  • 2 tbsp finely ground almonds
  • 3 tbsp melted butter
  • For the Gold Mirror Glaze:
  • 1/2 cup sweetened condensed milk
  • 1/3 cup white chocolate, finely chopped
  • 2 tbsp heavy cream
  • 1 tbsp honey
  • 1 tsp vanilla extract
  • Edible gold luster dust
  • For Garnish (optional):
  • Fresh raspberries
  • Candied lemon peel
  • Edible rose petals
  • Gold leaf flakes
  • Edible pearl dust

Instructions

  1. Combine mascarpone cheese, lemon curd, sweetened condensed milk, and vanilla extract until smooth. Spoon into small silicone molds and freeze until firm to create the lemon cream center.
  2. Mix crushed vanilla wafer cookies, ground almonds, and melted butter. Press into small rounds sized to fit the base of the dome molds. Chill until firm.
  3. Whip cream cheese, mascarpone cheese, heavy whipping cream, powdered sugar, vanilla bean paste, rose water, lemon juice, lemon zest, and raspberry puree until smooth, airy, and mousse-like.
  4. Fill dome-shaped silicone molds halfway with mousse. Place a frozen lemon cream center into each mold and cover with the remaining mousse. Seal with a chilled cookie base. Freeze for at least 6 hours or until completely firm.
  5. For the mirror glaze, gently warm sweetened condensed milk, white chocolate, heavy cream, honey, vanilla extract, and edible gold luster dust until smooth, glossy, and shimmering. Allow to cool until slightly thickened but still pourable.
  6. Unmold the frozen domes and place on a wire rack over a tray. Pour the gold mirror glaze evenly over each dome, creating a flawless reflective finish.
  7. Transfer to serving plates and refrigerate for 20–30 minutes before serving.
  8. Garnish with fresh raspberries, candied lemon peel, edible rose petals, gold leaf flakes, and a delicate dusting of pearl dust.
  9. Serve chilled and cut through the velvety roseberry mousse to reveal the bright lemon cream center hidden inside.

Nutrition

Find it online: https://cheerychop.com/roseberry-lemon-velvet-dream-domes/