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Ruby Strawberry Hibiscus Mirror Domes with Glossy Finish

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Elegant individual domed desserts with a strawberry hibiscus shell, creamy vanilla center, and a glossy ruby mirror glaze.

Ingredients

Scale
  • For the Strawberry Hibiscus Dome Shells:
  • 2 cups strawberries, pureed
  • 1/2 cup hibiscus tea, strongly brewed and cooled
  • 1/2 cup heavy cream
  • 1/3 cup granulated sugar
  • 2 tsp gelatin powder
  • 2 tbsp cold water
  • 1 tsp lemon juice
  • Pinch of salt
  • For the Vanilla Cream Center:
  • 1 cup mascarpone cheese
  • 1/2 cup heavy whipping cream
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract
  • For the Ruby Mirror Glaze:
  • 1 cup white chocolate, finely chopped
  • 1/2 cup sweetened condensed milk
  • 1/4 cup water
  • 1 tbsp gelatin powder
  • 3 tbsp cold water
  • 2 tbsp strawberry puree
  • A few drops red food coloring
  • 1/2 tsp edible pearl luster dust
  • For Garnish (optional):
  • 2 tbsp finely diced strawberries
  • 1 tbsp dried hibiscus petals
  • Edible silver flakes

Instructions

  1. Bloom gelatin in cold water for 5 minutes.
  2. Heat strawberry puree, hibiscus tea, heavy cream, sugar, lemon juice, and salt until warm and smooth. Remove from heat and stir in bloomed gelatin until fully dissolved.
  3. Pour a thin layer of the strawberry hibiscus mixture into dome molds, coating the sides evenly. Chill until partially set.
  4. Whip mascarpone, heavy cream, powdered sugar, and vanilla extract until light and fluffy.
  5. Fill the center of each dome with the vanilla cream, leaving a small border around the edges.
  6. Cover with the remaining strawberry hibiscus mixture and freeze for at least 4 hours until fully firm.
  7. For the mirror glaze, bloom gelatin in cold water for 5 minutes.
  8. Heat sweetened condensed milk and water until steaming. Remove from heat and stir in gelatin until dissolved.
  9. Pour over white chocolate and mix until smooth. Add strawberry puree, red food coloring, and pearl luster dust until a glossy ruby color is achieved.
  10. Allow glaze to cool until slightly thickened but still pourable.
  11. Unmold frozen domes and place on a wire rack. Pour the ruby mirror glaze evenly over each dome.
  12. Let excess glaze drip off and allow the finish to set.
  13. Transfer to serving plates and garnish with diced strawberries, dried hibiscus petals, and edible silver flakes.
  14. Serve chilled.

Nutrition

Find it online: https://cheerychop.com/strawberry-hibiscus-mirror-domes-recipe/