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Velvet Vanilla Rose Dream Domes with Creamy Center

Ingredients

Scale
  • For the Vanilla Rose Dome Shells:
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1/3 cup granulated sugar
  • 1 tsp vanilla bean paste
  • 1 tbsp rose water
  • 2 tsp gelatin powder
  • 2 tbsp cold water
  • Pinch of salt
  • For the Creamy Center:
  • 1 cup mascarpone cheese
  • 1/2 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • For the Rose Velvet 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
  • 1 tsp rose water
  • A few drops pink food coloring
  • For Garnish (optional):
  • 1 tbsp dried edible rose petals
  • 1 tbsp white chocolate curls
  • Pinch of pearl sugar

Instructions

  1. Bloom 2 tsp gelatin in 2 tbsp cold water for 5 minutes.
  2. Heat milk, heavy cream, sugar, vanilla bean paste, and salt in a saucepan until warm. Stir in rose water.
  3. Add the bloomed gelatin and whisk until completely dissolved.
  4. Pour a thin layer of the mixture into dome molds, coating the sides evenly. Refrigerate until partially set.
  5. Whip mascarpone, heavy cream, powdered sugar, and vanilla extract until light and fluffy.
  6. Fill the center of each dome with the cream mixture, leaving space around the edges.
  7. Cover with the remaining vanilla rose mixture and freeze for at least 4 hours until firm.
  8. For the glaze, bloom 1 tbsp gelatin in 3 tbsp cold water for 5 minutes.
  9. Heat water and condensed milk until steaming. Remove from heat and stir in gelatin until dissolved.
  10. Pour over white chocolate and mix until smooth. Add rose water and pink food coloring.
  11. Allow the glaze to cool until glossy and pourable.
  12. Unmold the frozen domes and place on a wire rack. Pour the glaze evenly over each dome.
  13. Let the glaze set for 10 minutes before transferring to serving plates.
  14. Finish with dried rose petals, white chocolate curls, and pearl sugar.
  15. Serve chilled.

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