Velvet Vanilla Rose Dream Domes with Creamy Center
- Author: Chef Emily
- Yield: 6 1x
- 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
- Bloom 2 tsp gelatin in 2 tbsp cold water for 5 minutes.
- Heat milk, heavy cream, sugar, vanilla bean paste, and salt in a saucepan until warm. Stir in rose water.
- Add the bloomed gelatin and whisk until completely dissolved.
- Pour a thin layer of the mixture into dome molds, coating the sides evenly. Refrigerate until partially set.
- Whip mascarpone, heavy cream, powdered sugar, and vanilla extract until light and fluffy.
- Fill the center of each dome with the cream mixture, leaving space around the edges.
- Cover with the remaining vanilla rose mixture and freeze for at least 4 hours until firm.
- For the glaze, bloom 1 tbsp gelatin in 3 tbsp cold water for 5 minutes.
- Heat water and condensed milk until steaming. Remove from heat and stir in gelatin until dissolved.
- Pour over white chocolate and mix until smooth. Add rose water and pink food coloring.
- Allow the glaze to cool until glossy and pourable.
- Unmold the frozen domes and place on a wire rack. Pour the glaze evenly over each dome.
- Let the glaze set for 10 minutes before transferring to serving plates.
- Finish with dried rose petals, white chocolate curls, and pearl sugar.
- Serve chilled.
Nutrition
- Calories: 420
- Sugar: 32g
- Fat: 29g
- Carbohydrates: 36g
- Protein: 5g