Roseberry White Chocolate Emerald Mirror Domes
Ingredients
For the Rose-Raspberry Core:
* 1.5 cups fresh raspberries
* 3 tbsp granulated sugar
* 1 tsp rosewater
* 1 tsp powdered gelatin
* 1 tbsp cold water
For the White Chocolate Mousse:
* 6 oz high-quality white chocolate, finely chopped
* 1\/4 cup whole milk
* 1.5 tsp powdered gelatin
* 2 tbsp cold water
* 1 cup heavy cream, chilled
* 1 tsp vanilla extract
For the Pistachio Shortbread Base:
* 3\/4 cup all-purpose flour
* 1\/4 cup raw pistachios, finely ground
* 3 tbsp unsalted butter, softened
* 2 tbsp powdered sugar
* 1 pinch salt
For the Emerald Mirror Glaze:
* 3\/4 cup granulated sugar
* 1\/2 cup sweetened condensed milk
* 3\/8 cup water
* 2.25 tsp powdered gelatin
* 1\/4 cup cold water (for blooming)
* 1 cup white chocolate chips
* 1 tsp emerald green gel food coloring
* 1 drop yellow gel food coloring
Directions
1. Mix 1 teaspoon gelatin with 1 tablespoon cold water and let bloom for 5 minutes. Simmer raspberries and sugar in a small saucepan for 5 minutes until broken down. Strain through a fine sieve to remove seeds, stir in the bloomed gelatin and rosewater until dissolved, then pour into small silicone hemisphere molds and freeze for 2 hours.
2. Cream the softened butter and powdered sugar together, then mix in the flour, ground pistachios, and salt until a dough forms. Roll out to 1\/4-inch thickness, cut into circles matching the diameter of your large dome molds, and bake at 350\u00b0F for 10 minutes until lightly golden. Cool completely.
3. Bloom 1.5 teaspoons gelatin in 2 tablespoons cold water. Heat the whole milk to a simmer, remove from heat, and stir in the bloomed gelatin until melted. Pour over the chopped white chocolate, let sit for 1 minute, add vanilla extract, and whisk until completely smooth. Cool to room temperature.
4. Whip the chilled heavy cream to medium-soft peaks, then gently fold it into the cooled white chocolate mixture in two additions until a light mousse forms.
5. Assemble the domes by filling large silicone dome molds halfway with the white chocolate mousse. Press a frozen rose-raspberry core into the center of each dome, top with a bit more mousse to seal, and press a pistachio shortbread round flush against the top. Freeze the molds overnight until solid.
6. Bloom 2.25 teaspoons gelatin in 1\/4 cup cold water. Bring the sugar, water, and condensed milk to a gentle simmer in a saucepan. Remove from heat, stir in the bloomed gelatin until dissolved, and pour over the white chocolate chips. Let sit for 2 minutes, add the emerald green and yellow gel colors, then blend with an immersion blender until smooth and glossy. Strain and cool to 92\u00b0F.
7. Unmold the frozen domes and place them on a wire rack set over a tray. Pour the emerald glaze smoothly over each dome, allowing the excess to drip off completely before transferring them to serving plates. Refrigerate for 2 hours to thaw before serving.
Nutritional Info (per serving, serves 6)
Calories: 590
Protein: 8g
Carbohydrates: 64g
Fat: 34g
Fiber: 2g
Sugar: 52g
Sodium: 180mg<\/p>\n","protected":false},"excerpt":{"rendered":"
Roseberry White Chocolate Emerald Mirror DomesIngredientsFor the Rose-Raspberry Core:* 1.5 cups fresh raspberries* 3 tbsp granulated sugar* 1 tsp rosewater* 1 tsp powdered gelatin* 1 tbsp cold waterFor the White … <\/p>\n","protected":false},"author":1,"featured_media":8503,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-8502","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"_links":{"self":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts\/8502","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/comments?post=8502"}],"version-history":[{"count":1,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts\/8502\/revisions"}],"predecessor-version":[{"id":8504,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts\/8502\/revisions\/8504"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/media\/8503"}],"wp:attachment":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/media?parent=8502"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/categories?post=8502"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/tags?post=8502"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}