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Olivia's Recipes, New York, NY (2026)

04/09/2026

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04/09/2026

She spreads a touch of violet enchantment wherever she appears 🌸💜.

04/08/2026

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04/08/2026

Diamond Lemon Vanilla Domes with Crystal Glaze

Ingredients:
2 cups heavy cream
1/2 cup whole milk
1/2 cup granulated sugar
1 tbsp vanilla bean paste
1/4 cup fresh lemon juice
2 tbsp lemon zest, finely grated
4 sheets gelatin (gold grade), bloomed in cold water
1/2 cup lemon curd (high quality)
1 tsp fresh ginger, grated
1/2 tsp lemon zest
1 1/2 cups granulated sugar
1 cup sweetened condensed milk
3/4 cup water
2 cups white chocolate chips (high quality)
4 sheets gelatin (gold grade), bloomed in cold water
1/2 tsp clear vanilla extract
1/2 tsp white shimmering luster dust
6 shortbread cookie rounds
1/4 cup white chocolate, melted
Clear sugar crystals (isomalt)
Edible silver leaf

Instructions:
1. In a medium saucepan, heat the heavy cream, milk, and sugar over medium heat until it starts to simmer; then take it off the heat and stir in the vanilla bean paste and lemon zest.
2. Remove the excess water from the bloomed gelatin sheets, then whisk them into the warm cream until they're fully dissolved, followed by adding the lemon juice.
3. Pour this mixture into diamond-shaped silicone molds, filling each one about three-quarters full, and freeze for one hour until set slightly.
4. In a small bowl, mix the lemon curd with grated ginger and additional lemon zest.
5. Place a small teaspoon of this ginger-lemon curd in the center of each partly set dome, then cover with the leftover vanilla cream mixture; freeze overnight until fully solid.
6. For the crystal mirror glaze, boil sugar, water, and condensed milk in a saucepan for one minute; take it off the heat and mix in the bloomed gelatin.
7. Pour this hot mixture over the white chocolate chips and let it rest for two minutes, then blend until smooth while keeping the blade submerged.
8. Add the clear vanilla extract and white shimmering luster dust to obtain a translucent, crystalline finish; strain this mixture and cool it to a temperature of 90°F–92°F.
9. Remove the frozen diamond domes from their molds and place them on a wire rack over a clean tray.
10. Pour the shimmering glaze over the frozen domes, ensuring it seeps into every angle for a sharp, reflective appearance.
11. Let the glaze set for five minutes, then use an offset spatula to transfer each dome onto a shortbread cookie base.
12. Decorate the edges with clear sugar crystals and a touch of edible silver leaf for an elegant, crystalline look.

Nutrition:
Prep Time: 45 minutes
Cooking Time: 15 minutes
Total Time: 60 minutes
Kcal: 350 kcal
Servings: 6 servings

04/08/2026

Lavender Lemon Pavlova with Mascarpone Cream & Ruby Berries

Ingredients:
4 large egg whites, room temperature
1 cup granulated sugar
1 tsp dried culinary lavender, finely ground
1 tsp white vinegar
1/2 tbsp cornstarch
1/2 tsp vanilla extract
1 cup heavy whipping cream, chilled
1/2 cup mascarpone cheese, softened
1/4 cup powdered sugar
2 tbsp lemon curd
1 tsp lemon zest
1 cup raspberries
1 cup pomegranate arils
2 tbsp granulated sugar
1 tbsp fresh lemon juice
Fresh raspberries (for garnish, optional)
Extra pomegranate arils (for garnish, optional)
Sprig of fresh lavender (for garnish, optional)

Instructions:
1. Preheat your oven to 250°F and prepare a large baking sheet by lining it with parchment paper.
2. In a clean glass bowl, beat the egg whites until they form soft peaks.
3. Gradually add the granulated sugar, one tablespoon at a time, continuing to beat until stiff peaks develop and the meringue is shiny.
4. Carefully mix in the ground lavender, vinegar, cornstarch, and vanilla extract using a spatula.
5. Spoon the meringue onto the parchment paper, shaping it into an 8-inch circle with a slight dip in the middle.
6. Bake for 75 to 90 minutes, or until the outer layer is dry and crisp.
7. Once baked, turn off the oven and let the pavlova cool completely inside with the oven door slightly open.
8. For the raspberry and pomegranate coulis, combine the raspberries, pomegranate arils, sugar, and lemon juice in a small saucepan and simmer for 8 minutes.
9. Strain the mixture through a fine-mesh sieve and place it in the refrigerator to cool.
10. In a separate bowl, whip together the chilled heavy cream, mascarpone cheese, powdered sugar, lemon curd, and lemon zest until it reaches a thick and fluffy consistency.
11. Once the pavlova is cool, spread the lemon mascarpone cream in the center and top with the berry coulis and fresh fruit.

Nutrition:
Prep Time: 30 minutes
Cooking Time: 90 minutes
Total Time: 120 minutes
Kcal: 420 kcal
Servings: 8 servings

04/08/2026

Matcha White Chocolate Pavlova Bombs

Ingredients:
4 large egg whites, room temperature
1 cup superfine sugar
1 1/2 tbsp ceremonial grade matcha powder
1 tsp white vinegar
1/2 tbsp cornstarch
1 cup heavy whipping cream, chilled
4 oz mascarpone cheese, softened
2 tbsp powdered sugar
1/2 tsp vanilla extract
4 oz white chocolate, finely chopped
1/4 cup heavy cream
1/4 cup roasted macadamia nuts, crushed
1/2 tsp matcha powder (for dusting)
2 fresh raspberries (optional)
1 small mint leaf (optional)

Instructions:
1. Begin by setting your oven to 250°F and prepare a large baking sheet with parchment paper.
2. In a clean mixing bowl, whip the egg whites until you see soft peaks forming. Gradually add the superfine sugar, one tablespoon at a time, mixing until the egg whites are stiff and glossy, tripling in volume.
3. Sift the matcha powder and cornstarch over the mixture, then add the white vinegar. Carefully fold the ingredients together until you achieve a consistent pale green color.
4. Use a spoon to shape the meringue into four tall, rounded mounds on the parchment paper, making a deep well in the center of each mound.
5. Bake the meringues for 75 minutes, then turn off the oven and allow the pavlovas to cool completely inside with the oven door slightly open.
6. To prepare the ganache, bring 1/4 cup of heavy cream to a simmer. Pour it over the chopped white chocolate, letting it rest for 2 minutes before stirring until smooth.
7. In another bowl, blend the mascarpone, powdered sugar, and vanilla extract together until smooth.
8. In a separate bowl, whip the remaining 1 cup of heavy cream until stiff peaks form, then fold this whipped cream into the mascarpone mixture.
9. Take a cooled matcha pavlova bomb and place it on a plate. Pour a tablespoon of white chocolate ganache into the center well.
10. Add a generous scoop of the mascarpone cream on top and drizzle more ganache over it.
11. Finish by sprinkling with crushed macadamia nuts and a light dusting of matcha powder. Optionally, add a fresh raspberry and serve right away.

Nutrition:
Prep Time: 30 minutes
Cooking Time: 75 minutes
Total Time: 105 minutes
Kcal: 440 kcal
Servings: 4 servings

04/08/2026

Lemon Raspberry Silk Mirror Domes

Ingredients:
1 cup fresh raspberries
1/4 cup granulated sugar
1 tbsp lemon juice
1 1/2 cups heavy cream, chilled
3 gelatin sheets
1/2 tsp vanilla extract
1/2 cup lemon curd
1/2 cup shortbread cookie crumbs
2 tbsp unsalted butter, melted
1/4 cup white chocolate, melted
1 cup white chocolate chips
1/2 cup granulated sugar
1/4 cup water
1/3 cup sweetened condensed milk
3 gelatin sheets
1 drop pink gel food coloring
1 fresh raspberry (for garnish)
1 small strip lemon zest (for garnish)

Instructions:
1. Cook the raspberries, sugar, and lemon juice gently for about 8 minutes; then blend and strain to create a smooth, seedless puree.
2. Soak 3 sheets of gelatin in cold water, then squeeze out the excess water and mix it into the warm raspberry puree.
3. Whip the heavy cream and vanilla until medium peaks form, then carefully fold in the cooled raspberry mixture.
4. Spoon the silk mousse into silicone dome molds, creating space in the center to add a small spoonful of lemon curd.
5. Freeze the filled molds for at least 6 hours until they are fully solid.
6. Mix the shortbread crumbs with melted butter, flatten into discs, and bake at 350°F for 5 minutes; allow to cool.
7. Coat the cooled shortbread bases with a thin layer of melted white chocolate.
8. For the glaze, bring sugar, water, and condensed milk to a boil; take off the heat and stir in the bloomed gelatin sheets and white chocolate chips.
9. Incorporate the pink gel food coloring and let the glaze cool until it reaches about 90°F and thickens enough to pour.
10. Place the frozen domes on a wire rack and drizzle the mirror glaze over them in a circular motion.
11. Gently move each glazed dome onto a shortbread base that has been prepared.
12. Before serving, top each dome with a fresh raspberry and a small strip of lemon zest.

Nutrition:
Prep Time: 40 minutes
Cooking Time: 15 minutes
Total Time: 6 hours 55 minutes
Kcal: 320 kcal
Servings: 10 servings

04/08/2026

Heavenly Cherry Mirror Bombs with Hidden Vanilla Core

Ingredients:
1/2 cup heavy cream
2 tbsp granulated sugar
1 tsp vanilla bean paste
1 large egg yolk
1 tsp gelatin powder + 1 tbsp cold water
1 cup dark sweet cherries, pitted and puréed
8 oz mascarpone cheese, softened
1/2 cup heavy cream, chilled
1/3 cup powdered sugar
1 tbsp lemon juice
1.5 tsp gelatin powder + 2 tbsp cold water
3/4 cup granulated sugar
1/2 cup sweetened condensed milk
1/2 cup water
1.5 cups white chocolate chips
1 tbsp gelatin powder + 1/4 cup cold water
1/2 tsp crimson red gel food coloring
1 drop black gel food coloring
1/2 cup unsalted butter, softened
1/4 cup powdered sugar
1 cup all-purpose flour
1/4 cup almond flour
1/4 tsp sea salt
1 fresh cherry with stem
Edible gold leaf
1/2 tsp freeze-dried cherry powder

Instructions:
1. To prepare the core, heat the heavy cream, sugar, and vanilla until simmering.
2. Gradually mix the hot cream into the egg yolk to temper it and cook until it's slightly thickened.
3. Combine with bloomed gelatin and pour into small hemisphere molds; freeze until solid.
4. For the mousse, bloom 1.5 tsp of gelatin in water, then melt it gently.
5. Whip the chilled heavy cream until it forms soft peaks.
6. In another bowl, mix the mascarpone, cherry purée, powdered sugar, and lemon juice until smooth; fold in the melted gelatin and whipped cream.
7. Fill large dome molds halfway with cherry mousse, place the frozen vanilla core in the center, and cover with the remaining mousse; freeze for 6 hours.
8. For the base, cream the softened butter and granulated sugar together.
9. Add the flour, almond flour, and sea salt; roll the mixture to about 1/4-inch thickness and cut into discs.
10. Bake the shortbread at 350°F for 12 to 14 minutes, then allow to cool completely on a wire rack.
11. To prepare the glaze, simmer sugar, water, and sweetened condensed milk; remove from the heat.
12. Stir in the bloomed gelatin and white chocolate until the mixture is smooth.
13. Incorporate the crimson and black food coloring to achieve a rich cherry color, then blend with an immersion blender to eliminate bubbles and let the glaze cool to 92°F.
14. Carefully unmold the frozen domes and set them on a wire rack; pour the mirror glaze over each dome in a steady stream.
15. Allow the glaze to set for 5 minutes, then gently transfer each dome onto an almond shortbread disc.
16. Finish by garnishing with a fresh cherry, a hint of gold leaf, and a sprinkle of cherry powder.

Nutrition:
Prep Time: 30 minutes
Cooking Time: 20 minutes
Total Time: 8 hours
Kcal: 450 kcal
Servings: 12 servings

04/07/2026

Midnight Pistachio Mirror Glaze Dream Domes

Ingredients:
1 cup heavy cream, chilled
1/2 cup pure pistachio paste
1/4 cup powdered sugar
1 teaspoon vanilla bean paste
1 1/2 teaspoons powdered gelatin
3 tablespoons cold water
1 cup fresh blackberries
2 tablespoons granulated sugar
1 teaspoon lemon juice
1/2 teaspoon powdered gelatin
1 cup granulated sugar
3/4 cup glucose syrup
1/2 cup sweetened condensed milk
1/2 cup water
5 sheets platinum grade leaf gelatin
1 cup dark chocolate chips (60% cocoa)
1/2 teaspoon black gel food coloring
1/4 teaspoon deep purple gel food coloring
Edible silver luster dust (optional)
Whole toasted pistachios (optional)
Fresh blackberries (optional)

Instructions:
1. Soak the gelatin in cold water to prepare for the center.
2. In a saucepan, simmer blackberries along with sugar and lemon juice until they soften.
3. Once softened, strain the mixture using a fine-mesh sieve. Stir in the soaked gelatin and then freeze the mixture in mini-sphere molds for 3 hours.
4. For the mousse, hydrate 1 1/2 teaspoons of gelatin in 3 tablespoons of cold water for 5 minutes, then gently melt.
5. Whip the chilled heavy cream together with the powdered sugar until you achieve soft peaks.
6. Carefully fold in the pistachio paste, vanilla bean paste, and melted gelatin until everything is well mixed.
7. Fill large silicone dome molds halfway with the pistachio mousse.
8. Insert one frozen blackberry heart into the center of each, then cover with the remaining mousse.
9. Freeze the assembled domes for a minimum of 8 hours until they are completely solid.
10. For the glaze, soak the gelatin sheets in ice water.
11. In a saucepan, combine sugar, water, and glucose, and bring to a boil (218°F).
12. After boiling, remove from heat and add the condensed milk and drained gelatin.
13. Pour the mixture over the dark chocolate and food colors, letting it sit for 2 minutes.
14. Use an immersion blender to mix everything until it is silky smooth.
15. Strain the mixture and let it cool to 94°F.
16. Carefully unmold the frozen domes onto a wire rack.
17. Drizzle the midnight glaze over each dome in a steady circular motion until completely covered.
18. Let the glaze set for 5 minutes, trim the excess, and place the domes on a serving plate.
19. Optionally, sprinkle with silver luster dust for a night sky effect, and garnish with pistachios and blackberries.

Nutrition:
Prep Time: 40 minutes
Cooking Time: 20 minutes
Total Time: 8 hours 60 minutes
Kcal: 380 kcal
Servings: 12 servings

04/07/2026

Lemon Basil Scarlet Prism Mirror Glaze Domes

Ingredients:
1 1/2 cups heavy cream
1/2 cup whole milk
1/2 cup granulated sugar
1/4 cup fresh basil leaves, bruised
2 large lemons, zested
3 tbsp fresh lemon juice
1 tsp vanilla bean paste
3 sheets gelatin (gold grade), bloomed in cold water
1/2 cup fresh raspberries, pureed and strained
2 tbsp granulated sugar
1 tsp lemon juice
1/2 tsp cornstarch
1 1/2 cups granulated sugar
1 cup sweetened condensed milk
3/4 cup water
2 cups white chocolate chips (high quality)
4 sheets gelatin (gold grade), bloomed in cold water
1 tsp scarlet red gel food coloring
1/2 tsp pink shimmer luster dust
6 shortbread cookie rounds (slightly smaller than dome diameter)
1/4 cup white chocolate, melted (for anchoring)
Fresh micro-basil leaves
Edible silver leaf

Instructions:
1. In a medium saucepan, mix together heavy cream, whole milk, granulated sugar, lemon zest, and mashed basil leaves. Heat the mixture over medium heat until it starts to simmer, then take it off the heat and let it steep for 20 minutes.
2. Strain the mixture to remove the basil leaves and zest. Afterwards, add in the fresh lemon juice and vanilla bean paste.
3. Remove excess water from the bloomed gelatin sheets and whisk them into the warm cream until completely dissolved.
4. Fill silicone semi-sphere molds with the mixture, covering them about 3/4 full. Place them in the freezer for 1 hour until they are just beginning to set.
5. For the raspberry core, combine raspberry puree, granulated sugar, and lemon juice in a small pan over heat. Add in the cornstarch slurry and keep stirring until it thickens. Allow it to cool after cooking.
6. Once the lemon domes are partially set, place a small teaspoon of the raspberry core into the center of each dome, then pour the remaining cream mixture over the tops. Freeze these overnight until completely solid.
7. To prepare the mirror glaze, boil together granulated sugar, water, and condensed milk in a saucepan for 1 minute. Remove from heat and mix in the bloomed gelatin until dissolved.
8. Pour the hot liquid over the white chocolate chips and let it rest for 2 minutes. Then, using an immersion blender, blend it all together until it's smooth and free of bubbles.
9. Stir in the scarlet red gel food coloring and pink shimmer. Strain this mixture through a fine mesh sieve and let it cool down to 90°F–92°F.
10. Unmold the frozen domes and place them on a wire rack set over a clean tray. Use a circular motion to pour the glaze over each dome generously, ensuring they are fully coated for a shiny, prism-like look.
11. Allow the glaze to rest and set for about 5 minutes. Carefully move each dome onto a shortbread cookie base using a small offset spatula.
12. Add some fresh micro-basil leaves and a little edible silver leaf for decoration before serving.

Nutrition:
Prep Time: 30 minutes
Cooking Time: 20 minutes
Total Time: 50 minutes
Kcal: 430 kcal
Servings: 12 servings

04/07/2026

Diamond Lemon Cheesecake Domes with Crystal Mirror

Ingredients:
2 cups cream cheese, softened
1/2 cup plain Greek yogurt
1/2 cup granulated sugar
1/4 cup fresh lemon juice
2 tablespoons finely grated lemon zest
1 teaspoon vanilla bean paste
3 sheets gold-grade gelatin, bloomed in cold water
1/2 cup high-quality lemon curd
1 teaspoon finely grated fresh ginger
1/2 teaspoon honey
1 1/2 cups granulated sugar
1 cup sweetened condensed milk
3/4 cup water
2 cups high-quality white chocolate chips
4 sheets gold-grade gelatin, bloomed in cold water
1/2 teaspoon clear vanilla extract
1/2 teaspoon white shimmering luster dust
6 shortbread cookie rounds
1/4 cup melted white chocolate
Clear sugar crystals (isomalt)
Edible silver leaf
Micro-lemon balm leaves

Instructions:
1. In a large bowl, combine the softened cream cheese and sugar, beating until the mixture is smooth and fluffy.
2. Incorporate the Greek yogurt, lemon zest, vanilla bean paste, and lemon juice into the bowl, mixing until everything is evenly blended.
3. Remove excess water from the bloomed gelatin sheets and microwave them for 10 seconds to melt. Stir this melted gelatin quickly into the lemon cheesecake mixture.
4. Pour the cheesecake mixture into diamond-shaped silicone molds, filling each about three-quarters full. Freeze for 1 hour until they begin to set.
5. For the center filling, whisk together the lemon curd, grated ginger, and honey until the mixture is smooth.
6. Add a small teaspoon of this ginger-lemon curd into the middle of each partially set dome, then top it off with the remaining cheesecake mixture. Freeze overnight until they are solid.
7. To prepare the crystal mirror glaze, bring sugar, water, and condensed milk to a boil in a saucepan for 1 minute. Remove from heat and add the bloomed gelatin, mixing well.
8. Pour the hot mixture over the white chocolate chips and let it rest for 2 minutes, then blend until completely smooth, ensuring the blade remains submerged.
9. Stir in clear vanilla and white shimmering luster dust for a glistening effect, then strain and cool the glaze to 90°F–92°F.
10. Carefully unmold the frozen diamond domes and place them on a wire rack above a tray.
11. Drizzle the shimmering glaze over the frozen domes, making sure it covers every facet to achieve a glossy finish.
12. Let the glaze set for 5 minutes before gently moving each dome onto a shortbread cookie base using a spatula.
13. Decorate the bases with sugar crystals and enhance the diamond points with edible silver leaf and a fresh micro-lemon balm leaf.

Nutrition:
Prep Time: 30 minutes
Cooking Time: 10 minutes
Total Time: 15 hours (includes freezing)
Kcal: 330 kcal
Servings: 6 servings

Olivia's Recipes

04/09/2026

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