Raspberry Lemon White Chocolate Domes

Votes: 1

Time: 3 hours.
Complexity: average
Servings: 6

Nutritional value per serving:

Calories 740, total fat 46 G., saturated fats 26 G., proteins 7 G., carbohydrates 79 G., fiber 1 G., cholesterol 108 mg, sodium 299 mg, sugar 58 G.

Create a world-class restaurant-quality dessert that will captivate your guests with its presentation and fantastic combination of textures. These white chocolate domes, drizzled with pink and red icing, reveal a true surprise: a soft lemon crust holds a delicate pudding filling, and in the center is a pocket of runny raspberry jam. To assemble, you'll need a silicone mold with half-sphere holes and two small pastry bags.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Lemon cake

1/4 cup + 2 tbsp premium flour
1/4 cup sugar
1/4 teaspoon of baking soda
1/4 tsp baking powder
1/8 teaspoon coarse salt
2 tbsp. milk
1 tbsp. vegetable oil
1 teaspoon lemon extract
Zest of 1 lemon
1 large egg
Special equipment: a round cookie cutter with a diameter of 6 cm; 2 small pastry bags; a silicone mold for 6 hemispheres with a volume of 90 ml.

White chocolate domes

30 g of red melting candies
2 tbsp + 2 tsp unrefined coconut oil
30 grams of pink melting candies
220 g white chocolate, chopped

Raspberry filling

0.5 cups of sugar
3 tablespoons cornstarch
1/8 teaspoon coarse salt
1 cup heavy cream
1 cup of milk
3 tablespoons freeze-dried raspberry powder
2 tablespoons unsalted butter, cut into small cubes
1 teaspoon vanilla paste
Hot pink gel food coloring, for pudding
1/4 cup raspberry jam

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C) and spray a 20cm square baking pan with cooking spray.
Lemon cake:

In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. Stir in the milk, vegetable oil, lemon extract, lemon zest, and egg and mix until smooth.

Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 7-10 minutes. Cool for 10 minutes on a wire rack, then turn the cake out onto a cutting board.
Using a 6cm round cookie cutter, cut 6 circles from the cake (set the trimmings aside for another use); set the cakes aside.
White chocolate domes:

Meanwhile, in a small microwave-safe bowl, place the red candies and 1 teaspoon of coconut oil. In another microwave-safe bowl, place the pink candies and 1 teaspoon of coconut oil. Microwave in 5-second intervals, stirring, until the candies are melted and the mixture is smooth, about 1 minute.
Place the red and pink mixture into two pastry bags.
Drizzle thin stripes of red icing into the six 90ml (3.5 fl oz) half-sphere silicone molds. Repeat with the pink icing, moving the bag back and forth to blend the pink stripes into the red. Freeze until the icing hardens, about 5 minutes.
In a medium microwave-safe bowl, combine 1 tablespoon coconut oil and 4 ounces (110 g) of white chocolate. Microwave in 30-second intervals, stirring, until the chocolate and coconut oil are melted and the mixture is smooth, about 1 minute.
Pour the chocolate mixture over the set red and pink stripes in the silicone mold and tilt the mold to coat the inside of each cavity with a thin layer of white chocolate (you can also coat them with your finger). Pour off any excess chocolate and place the mold in the freezer until the chocolate hardens, about 5 minutes.
Repeat with the remaining 110g white chocolate and 1 tbsp coconut oil to make the second layer of white chocolate. Some chocolate may spill over the top of the mold, and that's okay; the edges will chip when you remove the domes from the mold. Pour off any excess chocolate and place the mold in the freezer to harden, about 5 minutes.
Raspberry filling:

In a medium bowl, combine the sugar, cornstarch, and salt. In a medium saucepan, combine the cream, milk, and raspberry powder. Cook over medium heat, stirring occasionally, until fine bubbles begin to form around the edges, 4-5 minutes. Add the dry mixture to the saucepan in 3 additions, stirring well after each addition.
Cook, whisking constantly, until the mixture thickens, 4-5 minutes. Do not let the mixture boil; adjust the heat if necessary. Remove from heat and add the butter, vanilla extract, and 3 drops of hot pink gel food coloring. Stir.
Transfer the pudding to a medium glass bowl, cover and refrigerate for 30 minutes.
Spoon 3 tablespoons of pudding into each white chocolate cavity in a silicone mold. Use the back of a spoon to make a well in the center of each pudding cup, about halfway down. Spoon a teaspoon of raspberry jam into each well.
Place a shortbread cookie on each half-sphere, gently pressing them into the pudding (you'll need a paper towel to wipe up any pudding that leaks from the pan). Freeze until set, about 30 minutes.
Carefully remove the cakes from the silicone mold, trimming the edges with a small knife if necessary. Place the domes, cake-side down, on a serving platter. Let stand at room temperature for 10 minutes and serve.