Diamond Dragonfruit Coconut Cheesecake Domes withCrystal Glass Glaze

Ingredients

For the Dragonfruit Heart:

1 cup pink dragonfruit (pitaya) puree

2 tbsp granulated sugar

1 tsp lime juice

1/2 tsp gelatin powder bloomed in 1 tbsp cold water

For the Coconut Cheesecake Mousse:

1 cup heavy cream, chilled

6 oz cream cheese, softened

1/4 cup coconut cream (thick part from the top of the

can)

1/3 cup powdered sugar

1 1/2 tsp gelatin powder bloomed in 1 tbsp cold water

For the Crystal Glass Mirror Glaze:

3/4 cup granulated sugar

1/2 cup sweetened condensed milk

1/2 cup water

1 cup white chocolate chips

2 tsp gelatin powder bloomed in 2 tbsp cold water

1 drop violet food coloring (to keep it crisp white)

White iridescent edible glitter

For the Base:

1/2 cup shortbread cookie crumbs

1/4 cup desiccated coconut, toasted

1 tbsp melted butter

Directions

The Heart: Heat the dragonfruit puree, sugar, and lime

juice in a small pan until the sugar dissolves. Stir in the

bloomed gelatin until melted. Pour into small sphere

molds and freeze until solid (approx. 3 hours).

The Base: Combine shortbread crumbs, toasted coconut,

and melted butter. Press into small discs and chill until

firm.

The Mousse: Beat the cream cheese, coconut cream, and

powdered sugar until light and fluffy. Melt the bloomed

gelatin briefly. Whip the heavy cream to soft peaks,

stream in the gelatin, and gently fold the whipped cream

into the coconut cheese mixture.

Assembly: Fill geometric diamond or dome molds

halfway with the mousse. Place a frozen dragonfruit

heart in the center, then fill to the top with more mousse.

Press a coconut-shortbread disc onto the flat surface.

Freeze overnight.

The Glaze: Simmer sugar, water, and condensed milk.

Remove from heat and stir in the bloomed gelatin and

white chocolate until smooth. Add a tiny drop of violet

coloring and the iridescent glitter. Emulsify with an

immersion blender, keeping it submerged to avoid

bubbles.

Glazing: Let the glaze cool to 92°F (33°C). Unmold the

frozen domes and place them on a wire rack. Pour the

glaze over each dome in a smooth, continuous motion to

create the crystal glass effect.

Final Touch: Transfer to a plate and refrigerate for 2

hours to thaw the centers. The bright pink dragonfruit

center will provide a stunning contrast to the white

coconut mousse when sliced.