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Velvet Vanilla Rose Dream Domes with Gold Glaze

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Ingredients

Scale
  • For the Vanilla Rose Cheesecake Filling:
  • 16 oz (450 g) cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla bean paste
  • 1 tsp rose water
  • 1 tbsp fresh lemon juice
  • 1 cup heavy cream, whipped to soft peaks
  • 2 tsp unflavored gelatin
  • 2 tbsp cold water
  • For the Vanilla Biscuit Base:
  • 1 1/2 cups vanilla biscuit crumbs
  • 5 tbsp unsalted butter, melted
  • 1 tbsp granulated sugar
  • Pinch of sea salt
  • For the Gold Mirror Glaze:
  • 1/2 cup sweetened condensed milk
  • 1/4 cup water
  • 2 tsp unflavored gelatin
  • 2 tbsp cold water
  • 7 oz (200 g) white chocolate, finely chopped
  • 1 tsp light corn syrup
  • Gold edible food coloring, as needed
  • 1 tsp vanilla extract
  • For Garnish (optional):
  • Dried edible rose petals
  • Edible gold leaf
  • Vanilla bean seeds

Instructions

  1. Combine the vanilla biscuit crumbs, melted butter, sugar, and sea salt until evenly moistened.
  2. Press the crumb mixture into the bottoms of silicone dome molds to create a thin base. Chill for 15 minutes.
  3. Bloom the gelatin for the filling in the cold water for 5 minutes.
  4. Beat the cream cheese, powdered sugar, vanilla bean paste, rose water, and lemon juice until smooth.
  5. Warm 2 tablespoons of the cheesecake mixture and dissolve the bloomed gelatin into it. Stir back into the remaining filling.
  6. Gently fold the whipped cream into the cheesecake mixture until light and airy.
  7. Fill the molds, smooth the tops, and freeze for at least 6 hours or until completely firm.
  8. Bloom the gelatin for the mirror glaze in the cold water.
  9. Heat the condensed milk and water until steaming, then stir in the gelatin until dissolved.
  10. Pour the hot mixture over the white chocolate. Let stand for 1 minute, then stir until smooth. Mix in the corn syrup, vanilla extract, and gold edible food coloring. Cool the glaze to about 90°F (32°C).
  11. Remove the frozen domes from the molds and place them on a wire rack over a baking tray.
  12. Pour the gold mirror glaze evenly over each dome until fully coated.
  13. Transfer the glazed domes to serving plates.
  14. Garnish with dried rose petals, edible gold leaf, and vanilla bean seeds. Refrigerate for 20–30 minutes before serving.

Nutrition

Find it online: https://cheerychop.com/velvet-rose-cheesecake-domes/