Emerald Kiwi Coconut Cream Bombs with Prism Glaze

Ingredients

For the Kiwi Soft Core:

3 ripe kiwis, peeled and pureed

1 tbsp lime juice

2 tbsp granulated sugar

1/2 tsp gelatin powder bloomed in 1 tbsp water

For the Coconut Cream Mousse:

1 cup coconut cream, chilled

4 oz mascarpone cheese, softened

1/3 cup powdered sugar

1/2 tsp vanilla bean paste

For the Emerald Prism Glaze:

1 cup white chocolate chips

1/2 cup granulated sugar

1/4 cup water

1/3 cup sweetened condensed milk

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

2 drops emerald green gel coloring and a pinch of

holographic edible glitter

For Garnish (optional):

Thinly sliced kiwi star shapes

Toasted coconut flakes

Directions

Simmer kiwi puree, lime juice, and sugar in a small

saucepan over medium heat for 3 minutes.

Stir in the bloomed gelatin until dissolved, then pour into

small sphere molds and freeze for 3 hours.

Whip the chilled coconut cream and powdered sugar

until stiff peaks form.

In a separate bowl, soften the mascarpone with vanilla

bean paste then gently fold in the whipped coconut

cream.

Fill larger dome molds halfway with the coconut mousse

and press a frozen kiwi core into the center.

Cover with the remaining mousse, smooth the tops, and

freeze for at least 8 hours.

To make the glaze, bring sugar, water, and condensed

milk to a boil for 1 minute then remove from heat.

Stir in the bloomed gelatin and white chocolate chips

until the mixture is glossy and smooth.

Add the emerald coloring and holographic glitter, then

strain through a fine sieve to remove bubbles.

Once the glaze reaches 91°F, pour over the frozen bombs

on a wire rack and let set for 10 minutes before

refrigerating.