Ingredients
For the Strawberry Center:
1 cup fresh strawberries, hulled and pureed
2 tbsp granulated sugar
1 tsp lemon juice
1 tsp gelatin powder, bloomed in 1 tbsp cold water
For the Lemon Cheesecake Mousse:
8 oz cream cheese, softened
1/2 cup powdered sugar
1 tbsp lemon zest
2 tbsp fresh lemon juice
1 tsp vanilla extract
1 cup heavy cream, whipped to stiff peaks
1.5 tsp gelatin powder, bloomed in 2 tbsp lemon juice
and melted
For the Crystal Mirror Glaze:
1 cup granulated sugar
1/2 cup cold water
2/3 cup sweetened condensed milk
1 cup white chocolate chips
1 tbsp gelatin powder, bloomed in 1/4 cup water
1 drop yellow food coloring (optional)
For the Crust & Garnish:
6 shortbread cookies, finely crushed
1 tbsp unsalted butter, melted
Edible gold leaf or silver sprinkles
Fresh strawberry slivers
Directions
Prepare Centers: Simmer strawberry puree and sugar for
5 minutes. Stir in bloomed gelatin until dissolved. Pour
into small semi-sphere silicone molds and freeze for 2
hours until solid.
Make Cheesecake: Beat cream cheese, powdered sugar,
lemon zest, and juice until smooth. Fold in the melted
gelatin mixture and then gently fold in the whipped heavy
cream.
Assemble Domes: Fill large diamond-faceted or semi-
sphere silicone molds halfway with cheesecake mousse.
Press a frozen strawberry center into the middle, then
cover with more mousse.
Base & Freeze: Combine crushed cookies and butter.
Press a thin layer onto the top of each mold to form the
base. Freeze the entire mold for at least 6 hours or
overnight.
Make Glaze: Simmer sugar, water, and condensed milk.
Remove from heat, add bloomed gelatin and white
chocolate. Whisk until smooth. Strain through a fine
mesh sieve and let cool to 90°F.
Glaze: Unmold the frozen domes and place them on a
wire rack over a tray. Pour the mirror glaze over the
frozen domes in a steady motion until fully coated.
Finish: Let the glaze set for 10 minutes. Garnish with
edible gold leaf and a sliver of fresh strawberry.
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