Biscoff Banana Cream Bombs

 

Ingredients

2 cups Biscoff cookies (Lotus Biscoff), finely crushed

1/4 cup raw walnut halves, toasted and very finely

crushed

4 tbsp unsalted butter, melted

1/2 tsp ground ginger

1/4 tsp kosher salt

1 cup Greek yogurt, plain

1/2 cup whole milk ricotta cheese

1/4 cup Biscoff cookie butter, creamy

1/4 cup clover honey

1 large ripe banana, mashed until completely smooth

1 tsp vanilla bean paste

1/2 tsp ground cinnamon

1 large banana, finely diced

2 tbsp clover honey

1 tbsp hot honey

1 tbsp fresh lemon juice

1/2 tsp ground nutmeg

1/2 cup Biscoff cookie butter, creamy

1/4 cup heavy cream

1 tbsp balsamic vinegar

1/2 tsp espresso powder

1/4 cup fresh pomegranate seeds

1/4 cup fresh mint, finely chiffonaded

1/2 tsp dried edible marigold petals

1/2 tsp flaky sea salt

Directions

In a medium bowl, combine the Biscoff cookie crumbs,

melted butter, crushed walnuts, ground ginger, and salt;

stir until the mixture resembles damp sand.

Press 1.5 tablespoons of the crust mixture into the

bottom of 6 silicone semi-sphere molds, packing it firmly;

chill in the freezer for 20 minutes.

In a food processor, blend the Greek yogurt, ricotta, 1/4

cup cookie butter, 1/4 cup clover honey, mashed banana,

vanilla, and cinnamon until the mousse is light, airy, and

completely smooth.

To make the caramelized banana core, combine the

diced banana, 2 tablespoons clover honey, hot honey,

lemon juice, and nutmeg in a small skillet over medium

heat.

Sauté for 5 to 7 minutes until the bananas are tender and

coated in a thick, golden syrup; remove from heat and let

cool completely.

Spoon the Biscoff-banana mousse into the molds over

the chilled crusts, leaving a small well in the center of the

mousse.

Fill each well with a teaspoon of the cooled caramelized

banana compote, then top with more mousse to seal the

center, smoothing the surface with an offset spatula.

Place the molds in the freezer for at least 4 hours, or until

the bombs are frozen solid.

For the mirror glaze, combine the 1/2 cup cookie butter,

heavy cream, balsamic vinegar, and espresso powder in

a microwave-safe bowl; heat in 20-second intervals,

stirring until glossy and fluid.

Carefully unmold the frozen bombs onto a wire rack and

pour the warm Biscoff-balsamic glaze over each dome in

a single, steady motion; garnish with fresh pomegranate

seeds, mint chiffonade, marigold petals, and a pinch of

flaky sea salt.