Golden Passionfruit Cheesecake Bombs with LiquidCenter

Ingredients

For the Passionfruit Cheesecake:

8 oz cream cheese, softened

1/3 cup powdered sugar

1/4 cup passionfruit pulp (strained)

1/2 cup heavy cream, whipped to stiff peaks

1 tsp powdered gelatin

2 tbsp cold water

For the Liquid Passionfruit Center:

1/3 cup passionfruit pulp (with seeds)

2 tbsp honey

1/2 tsp lemon juice

For the Golden Mirror Glaze:

3/4 cup granulated sugar

1/2 cup sweetened condensed milk

1/2 cup water

1 cup white chocolate chips

1 tbsp powdered gelatin

1/4 cup cold water

1 drop yellow gel food coloring

1 pinch edible gold luster dust

For the Base:

6 digestive biscuits or graham cracker rounds

For Garnish:

1 tsp passionfruit seeds

Small piece of gold leaf

Directions

Bloom gelatin in cold water for the cheesecake and

glaze.

Mix passionfruit pulp, honey, and lemon juice. Pour into

small sphere molds and freeze until completely solid.

Beat cream cheese, powdered sugar, and passionfruit

pulp until smooth. Stir in melted gelatin, then gently fold

in whipped heavy cream.

Fill large dome molds halfway with the cheesecake

mixture. Press a frozen liquid center into the middle and

top with more cheesecake. Freeze until solid.

Bring sugar, water, and condensed milk to a boil. Remove

from heat and stir in bloomed gelatin, white chocolate

chips, food coloring, and luster dust.

Strain the glaze and allow it to cool to 90°F.

Place frozen domes on a wire rack and pour the golden

glaze over them until fully coated.

Carefully transfer the glazed bombs onto the biscuit

bases.

Garnish with a few fresh passionfruit seeds and gold

leaf.