Ruby Cherry Strawberry Mirror Glaze Dream Domes withCream Center

Ingredients

For the Ruby Mirror Glaze:

1 cup granulated sugar

3/4 cup sweetened condensed milk

1/2 cup cold water

1 tbsp gelatin powder

1 cup ruby chocolate chips

1 tsp red food coloring gel

For the Cherry Strawberry Mousse Domes:

1 cup fresh strawberries, pureed and strained

1/2 cup black cherries, pitted and finely chopped

2 cups heavy cream, chilled

1/2 cup powdered sugar

1 tbsp gelatin powder bloomed in 2 tbsp water

For the Vanilla Cream Center:

1/2 cup mascarpone cheese, softened

1/4 cup heavy cream

2 tbsp powdered sugar

1/2 tsp vanilla bean paste

For Garnish (optional):

1 tsp edible gold leaf

2 fresh strawberries, thinly sliced

Directions

Whip mascarpone, 1/4 cup heavy cream, sugar, and

vanilla until stiff peaks form then freeze in small semi-

sphere silicone molds for 2 hours.

Heat strawberry puree and chopped cherries in a

saucepan over medium heat until simmering.

Stir bloomed gelatin into the warm fruit mixture until

dissolved then let cool to room temperature.

Whip 2 cups heavy cream with powdered sugar until soft

peaks form and gently fold into the fruit mixture.

Fill large dome molds halfway with mousse, press a

frozen cream center into the middle, and top with

remaining mousse.

Freeze the domes for at least 6 hours or until completely

solid.

To make glaze, simmer sugar, water, and condensed milk

then whisk in gelatin and pour over ruby chocolate chips.

Blend glaze with an immersion blender until smooth,

strain, and let cool to 90°F.

Place frozen domes on a wire rack and pour the glaze

over them in a single fluid motion.

Let the glaze set for 10 minutes before transferring to a

serving plate and garnishing.