Purple Dream Blackberry Domes with Velvet Finish

 

Ingredients

1 1/2 cups fresh blackberry puree, strained

1 1/2 cups heavy cream, chilled

1/4 cup granulated sugar

1 tbsp fresh lemon juice

2 tsp gelatin powder

1 drop violet gel food coloring

1/2 cup white chocolate chips

1/4 cup heavy cream

1/2 tsp vanilla bean paste

1 pinch sea salt

1/2 cup cocoa butter

1/2 cup white chocolate chips

1 drop deep purple oil-based food coloring

1 drop pink oil-based food coloring

1 tsp edible silver luster dust

6 fresh blackberries

1/4 cup toasted hazelnuts, finely crushed

1 tsp dried lavender buds

Directions

For the vanilla core, heat 1/4 cup heavy cream until

simmering, then pour over 1/2 cup white chocolate chips.

Let sit for 2 minutes, add vanilla and salt, and stir until

smooth.

Pour the ganache into small silicone hemisphere molds

and freeze for 4 hours until solid.

For the blackberry mousse, bloom 2 tsp gelatin in 2 tbsp

water; heat the blackberry puree and sugar in a small

saucepan until simmering.

Stir in the bloomed gelatin and lemon juice until

dissolved, then add the violet coloring and cool to room

temperature.

Whip the remaining 1 1/2 cups heavy cream to soft

peaks and gently fold into the cooled blackberry base.

Fill large dome molds halfway with the mousse, press a

frozen white chocolate center into the middle, and top

with more mousse.

Freeze the domes for at least 8 hours or until rock solid.

For the velvet finish, melt the cocoa butter and white

chocolate chips together in a microwave-safe bowl in 30-

second intervals until smooth.

Add the purple and pink oil-based coloring and stir well;

strain the mixture into a cocoa butter spray gun.

Remove the rock-solid frozen domes from the freezer and

immediately spray them with the 120°F mixture from a

distance of 10 inches to create a "velvet" texture.

Press the crushed hazelnuts around the base of each

dome and garnish the top with a fresh blackberry and a

light dusting of silver luster.

Thaw in the refrigerator for 3 hours, then sprinkle with a

few lavender buds just before serving.