Ingredients
For the Cheesecake Spirals:
12 oz cream cheese, softened
1/2 cup heavy cream, chilled
1/3 cup powdered sugar
1 tsp vanilla extract
1.5 tsp powdered gelatin
2 tbsp cold water
For the Peach Rose Core:
1 cup fresh peach puree (from about 2 ripe peaches)
2 tbsp granulated sugar
1 tsp lemon juice
1 drop pink gel food coloring
1 tsp powdered gelatin
1 tbsp cold water
For the Rose Gold Mirror Drip:
1/2 cup granulated sugar
1/4 cup water
1/3 cup heavy cream
2 oz white chocolate, finely chopped
1.5 tsp powdered gelatin
2 tbsp cold water
1/4 tsp edible gold luster dust
1 drop pink gel food coloring
For Garnish:
1 tsp organic edible dried rose petals, crushed
Directions
Prepare the peach rose core first. Bloom 1 teaspoon of
gelatin in 1 tablespoon of cold water for 5 minutes. In a
small saucepan over medium heat, warm the peach
puree, granulated sugar, and lemon juice for 4 minutes
until simmering. Remove from heat, stir in the bloomed
gelatin until dissolved, and add 1 drop of pink gel food
coloring to create a soft rose-peach hue. Pour the mixture
into small cylinder silicone insert molds and freeze for 2
hours until solid.
For the cheesecake spirals, bloom 1.5 teaspoons of
gelatin in 2 tablespoons of cold water for 5 minutes, then
melt it completely in the microwave for 10 seconds. In a
large bowl, beat the softened cream cheese, powdered
sugar, and vanilla extract until completely smooth. In a
separate bowl, whip the heavy cream to medium peaks,
then gently fold it into the cream cheese mixture. Quickly
fold in the melted gelatin until fully incorporated.
Pipe the cheesecake mixture into spiral-shaped silicone
molds, filling them halfway. Press a frozen peach core
insert into the center of each mold, then cover completely
with the remaining cheesecake cream. Smooth the flat
bases with an offset spatula and freeze for at least 6
hours until frozen solid.
For the rose gold mirror drip, bloom 1.5 teaspoons of
gelatin in 2 tablespoons of cold water. In a small
saucepan, bring the sugar and water to a gentle boil until
the sugar dissolves. Stir in the heavy cream, remove from
heat, and add the bloomed gelatin. Pour the hot mixture
over the chopped white chocolate and let sit for 1 minute
before whisking until smooth. Stir in the gold luster dust
and 1 drop of pink gel food coloring to achieve a metallic
rose gold color. Blend with an immersion blender until
perfectly glossy and cool to 90°F (32°C).
Unmold the frozen cheesecake spirals and place them on
a wire cooling rack set over a parchment-lined baking
sheet. Pour the warm rose gold glaze carefully over the
top curves of each spiral, letting it run down the grooves
in clean, glossy drips.
Carefully transfer the decorated spirals to a serving plate
using a small offset spatula. Garnish the top peak of
each spiral with a delicate sprinkle of crushed dried rose
petals. Place the desserts in the refrigerator to thaw for
1.5 hours before serving.
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