Ruby Cherry Velvet Cheesecake Domes with Gloss Finish

 

Ingredients

For the Cherry Velvet Cheesecake:

8 oz cream cheese, softened

1/4 cup granulated sugar

1/2 cup heavy cream, whipped to stiff peaks

1/4 cup cherry puree, reduced and cooled

1 tsp vanilla extract

1.5 tsp powdered gelatin dissolved in 2 tbsp water

For the Ruby Ganache Core:

1/4 cup ruby chocolate callets

2 tbsp heavy cream

1/2 tsp lemon juice

For the Ruby Gloss Mirror Glaze:

1 cup ruby chocolate callets

1/2 cup sweetened condensed milk

1/2 cup granulated sugar

1/4 cup water

2 tsp powdered gelatin bloomed in 2 tbsp water

For Garnish:

1 tsp dried hibiscus powder

4 fresh cherries, halved

Directions

Heat 2 tablespoons of cream and pour over ruby

chocolate callets for the core, stirring until smooth, then

freeze in mini sphere molds.

Beat cream cheese and sugar until aerated and

completely smooth.

Incorporate the cherry puree and vanilla extract into the

cream cheese mixture.

Melt the dissolved gelatin for the cheesecake and stir it in

quickly, then gently fold in the whipped cream.

Pipe the cheesecake mixture into silicone dome molds,

pressing a frozen ruby core into the center of each.

Freeze the domes for 6 to 8 hours until rock solid.

Combine sugar, water, and condensed milk in a

saucepan and bring to a simmer, then stir in the bloomed

gelatin until dissolved.

Pour the hot liquid over the ruby chocolate for the glaze

and let stand for 2 minutes before blending with an

immersion blender.

Place frozen domes on a wire rack and pour the gloss

glaze over them once it cools to 92°F.

Allow the glaze to set in the refrigerator for 15 minutes

before garnishing with a dusting of hibiscus and fresh

cherry halves.