Mosaic Jelly Domes

Mosaic Jelly Domes: A Light, Elegant, and Refreshing Dessert

Dazzle your guests with these stunning Mosaic Jelly Domes — a refreshing no-bake dessert filled with colourful cubes of raspberry and blueberry jelly suspended in a silky vanilla cream. Naturally gluten-free and bursting with fresh fruit flavour, these domes are as delightful to eat as they are to look at. Whether you’re planning a summer dinner party or simply want to make something special ahead of time, this recipe is sure to impress.

Scroll down or tap ‘Jump to Recipe’ to get started!

Simple Ingredients, Sophisticated Look

This dessert proves that with just a few everyday ingredients and a little care, you can create something truly eye-catching. Each dome glistens with vibrant fruit and creamy layers, making it as delightful to serve as it is to eat.

Raspberries and blueberries: Fresh or frozen, these berries are blended and lightly sweetened to create bright, tangy jelly cubes that bring both colour and flavour.
Sugar: Just enough to balance the natural tartness of the fruit and enhance the cream layer.
Gelatine: Essential for setting each layer with the right texture — 120 bloom gelatine works best. For a halal-friendly version, substitute with fish gelatine.
Milk and heavy cream: Combined to create the silky vanilla custard that surrounds the fruit jelly cubes.
Vanilla extract: Adds warmth and depth, bringing the creamy layer together with a gentle aromatic note.

How to Make Mosaic Jelly Domes

This recipe comes together in a few simple stages with some chilling time in between. The end result is well worth the wait: glossy, fruit-studded domes suspended in creamy vanilla custard — light, elegant, and absolutely delicious.

Scroll down to the printable recipe card for exact measurements.

Bloom the Gelatine and Prepare the Fruit Layers

Start by blooming the gelatine for each fruit jelly. In two separate bowls, combine the gelatine with ice-cold water — one for the raspberries and one for the blueberries. Place both in the fridge until the gelatine becomes spongy.

Gelatine powder mixed with cold water, ready to bloom — Gelatine combined with cold water, resting to bloom before use.

Tip: You can use fish gelatine for a halal-friendly option. It works just like standard gelatine and has no noticeable taste or smell.

While the gelatine blooms, blend the raspberries until smooth, then pass the purée through a fine sieve to remove the seeds. Pour the juice into a small saucepan with the sugar and gently heat until steaming and the sugar has fully dissolved. Do not let it boil. Remove from the heat and stir in the bloomed gelatine until fully dissolved.

Raspberry purée being strained through a fine sieve to remove seeds — Passing blended raspberries through a fine sieve to remove seeds for a smooth jelly.

Repeat the same process with the blueberries, using a separate bowl and saucepan.

Bloomed gelatine being stirred into warm blueberry and sugar mixture — Stirring bloomed gelatine into the warm blueberry and sugar mixture to create a smooth jelly base.

Set the Fruit Jelly

Pour the raspberry and blueberry mixtures into two shallow containers. Cover and refrigerate until fully set and firm to the touch.

You can make the fruit jelly a day ahead to save time when assembling everything later

Pouring vibrant raspberry and blueberry jelly mixtures into shallow containers — Transferring the raspberry and blueberry jelly mixtures into containers to set in the fridge.

Make the Cream Layer

Once the fruit jelly is nearly set, bloom the gelatine for the cream layer by mixing it with 60ml of milk and placing it in the fridge until spongy.

Meanwhile, combine the remaining milk, heavy cream, sugar, and vanilla in a saucepan. Heat gently over medium heat, stirring constantly, until the mixture just begins to boil. Remove from the heat and stir in the bloomed gelatine until completely dissolved.

Bloomed milk and gelatine being added into the warm cream mixture to createMosaic Jelly Domes — Stirring bloomed milk and gelatine into the warm cream mixture to create a smooth, settable base.

Let the mixture cool to room temperature before assembling the domes.

Cooling is essential — if the cream mixture is too warm, it will melt the fruit jelly cubes when poured over.

Assemble the Domes

Place your silicone half-sphere moulds on a tray or wooden board to make transferring them to the fridge easier.

Cut the set raspberry and blueberry jellies into small cubes. Gently mix them together, then divide the cubes evenly between the mould cavities.

Raspberry and blueberry jelly cubes arranged in silicone half-sphere moulds — Evenly distribute the raspberry and blueberry jelly cubes between the mould cavities.

Pour the cooled cream mixture over the fruit cubes, filling each mould to the top. Carefully transfer the moulds to the fridge and chill for at least 4 hours, or until fully set.

Pouring vanilla cream mixture over jelly cubes in silicone moulds — Pour the cooled cream mixture gently over the berry cubes to fill each mould.

Unmould and Serve

To unmould, gently run a small knife around the edges if needed, then press from the base of the mould to release each dome. They should come out cleanly with a smooth, glossy surface.

Gently releasing a set jelly dome from a silicone mould — Carefully press from the base to release the set jelly with a smooth, glossy finish.

Serve chilled — either on their own or dressed up with fresh berries, edible flowers, or a drizzle of fruit coulis for a beautiful finishing touch.

A mosaic jelly dome cut in half, showing colourful fruit cubes suspended in cream — Sliced open to reveal the vibrant berry jelly cubes set in silky vanilla cream.

Perfect for Entertaining or Special Moments

These Mosaic Jelly Domes are ideal for warm-weather entertaining — they’re light, beautiful, and fully make-ahead. Unlike heavy desserts, they refresh the palate and don’t require an oven. Make a batch the night before, store them in the fridge, and unveil them at just the right moment for maximum wow factor.

They’re also naturally gluten-free, making them a wonderful option for guests with dietary needs.

Recipe Tips and Variations

Use frozen berries if fresh aren’t in season — just thaw them completely before blending.
Try other fruit combinations like mango and kiwi.
Use high-quality gelatine for the best texture — if you're using a different bloom strength, adjust the quantity slightly.
Store domes in an airtight container in the fridge for up to 3 days.

Instagram Tutorial & More

Want to see how these glossy domes come together? Watch our quick video tutorial on Instagram for the full step-by-step process.
Craving more elegant no-bake desserts? Don’t miss our:

Happy cooking,
Izabella

Prep Time 30 mins

Cook Time 10 mins

Total Time 40 mins

Cooking Method: No-cook

Cuisine: European, Modern

Courses: Dessert

Difficulty: Intermediate

Servings: 12

Best Season: Summer

Description

These Mosaic Jelly Domes are a beautiful gluten-free dessert made with colourful cubes of raspberry and blueberry jelly set in a creamy vanilla custard. Light, refreshing, and naturally sweetened, they make an elegant make-ahead treat that’s perfect for summer entertaining or special occasions.

Ingredients

For the Raspberry Layer

250 g fresh raspberries (or 165ml raspberry juice)
20 g sugar (or to taste)
60 ml ice-cold water
10 g gelatine powder (120 bloom)

For the Blueberry Layer

250 g fresh blueberries (or 190ml blueberry juice)
20 g sugar
60 ml ice-cold water
10 g gelatine powder (120 bloom)

For the Cream Layer

200 ml milk (divided)
270 ml heavy cream (double cream)
70 g sugar
10 g gelatine powder (120 bloom)
1 tsp vanilla extract

Instructions

Make the Fruit Jellies

1
 In two separate bowls, mix the gelatine with the ice-cold water (one bowl for each fruit layer). Place in the fridge for 5–10 minutes until spongy. Blend the raspberries until smooth, then pass through a fine sieve to remove the seeds. Transfer the juice to a small saucepan, add sugar, and heat gently until steaming and the sugar has dissolved. Do not let it boil. Remove from the heat and stir in the bloomed gelatine until fully dissolved. Repeat the same steps with the blueberries. Pour each fruit mixture into separate shallow containers. Cover and refrigerate for at least 4 hours, or overnight, until fully set.

Prepare the Cream Layer

2
 When the fruit jellies are nearly set, combine 60ml of the milk with the gelatine in a small bowl. Place in the fridge for 5–10 minutes until spongy. In a medium saucepan, combine the remaining 140ml milk, cream, sugar, and vanilla. Heat over medium heat, stirring constantly, until the mixture just begins to boil. Remove from the heat, stir in the bloomed gelatine, and mix until fully dissolved. Set aside to cool to room temperature.

Assemble the Domes

3
 Arrange silicone half-sphere moulds on a tray or wooden board for easy transfer to the fridge. Cut the set raspberry and blueberry jellies into small cubes. Mix gently, then divide evenly among the mould cavities. Pour the cooled cream mixture over the fruit cubes, filling each cavity to the top. Refrigerate for at least 4 hours, or until completely set.

Unmould and Serve

4
 To unmould, run a knife around the edges if needed and gently press from the base of the mould to release. Serve chilled for a vibrant, refreshing, and elegant dessert.

Nutrition Facts

Servings: 12 ServingCalories:155.13kcalTotal Fat:8.95gSaturated Fat: 5.54gTrans Fat: 0.28gCholesterol:27.33mgSodium:19.35mgPotassium:92.82mgTotal Carbohydrate:16.17gDietary Fiber: 1.85gSugars: 13.71gProtein:3.72gVitamin A: 102.13IUVitamin C: 7.61mgCalcium: 42.65mgIron: 0.26mgVitamin D: 0.58IUVitamin E: 0.52IUVitamin K: 6.42mcgThiamin: 0.02mgRiboflavin: 0.09mgNiacin: 0.24mgVitamin B6: 0.03mgFolate: 8.14mcgVitamin B12: 0.11mcgPhosphorus: 37.12mgMagnesium: 9.83mgZinc: 0.24mg

Note

Notes

Make ahead: These domes are ideal for preparing a day in advance. The texture sets beautifully overnight, and the flavours become more balanced.
Use silicone moulds: Silicone half-sphere moulds make it much easier to unmould the domes cleanly and maintain their smooth shape.
Using frozen berries: You can use frozen raspberries or blueberries — just thaw them completely before blending, and strain as usual to remove seeds or skins.
Fruit variations: Try mango, strawberry, or kiwi (cooked first to neutralise the enzymes that prevent gelatine from setting).
Gelatine bloom strength: This recipe uses 120 bloom gelatine. If using a different type, you may need to adjust the amount slightly to achieve the same texture.
Cool the cream layer: Let the cream mixture cool to room temperature before pouring it over the fruit jelly cubes to prevent melting or blending of layers.
Storage: Store the finished domes in an airtight container in the fridge for up to 3 days. Avoid stacking unless separated by baking paper or cling film.

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