Ruby Lemon Cheesecake Silk Bombs

 

Ingredients

For the Cheesecake Silk Mousse:

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 Ruby Lemon Curd Core:

1/3 cup fresh lemon juice

1 tbsp lemon zest

1/4 cup granulated sugar

2 large egg yolks

2 tbsp unsalted butter, cold and cubed

2 tbsp ruby chocolate chips, melted

For the Silk Velvet Finish:

4 oz ruby chocolate, chopped

4 oz cocoa butter

For Garnish:

1 tsp candied lemon peel, finely minced

1/2 tsp edible gold luster dust

Directions

Prepare the ruby lemon curd core first. Whisk the lemon

juice, zest, sugar, and egg yolks in a small saucepan over

low heat. Stir constantly for 5 to 6 minutes until the

mixture thickens into a rich curd. Remove from heat and

immediately whisk in the cold, cubed butter one piece at

a time until smooth, followed by the melted ruby

chocolate to create a vibrant, rosy-pink citrus core. Strain

through a fine sieve, pour into small hemisphere silicone

insert molds, and freeze for 2 hours.

For the cheesecake silk mousse, 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 and

velvety. In a separate bowl, whip the heavy cream to

medium peaks, then gently fold it into the cream cheese

base. Quickly and thoroughly fold in the melted gelatin.

Pipe the cheesecake mousse into sphere or dome

silicone molds, filling them halfway. Press a frozen ruby

lemon core insert into the center of each, then cover

completely with the remaining mousse. Smooth the

bases flat with an offset spatula and freeze for at least 6

hours until frozen rock solid.

For the silk velvet finish, melt the chopped ruby chocolate

and cocoa butter together in a heatproof bowl set over a

pot of simmering water, stirring until perfectly smooth.

Transfer the mixture to a handheld hot-spray gun

assembly, ensuring the liquid is resting at 104°F (40°C).

Unmold the frozen bombs immediately and place them

on a rack inside a protective spraying box. Spray the

frozen domes evenly from a distance of 10 inches to

build the distinct, delicate matte velvet shell over the cold

surface.

Use a small spatula to transfer the finished bombs to a

serving platter. Garnish the top of each dessert with a

few pieces of finely minced candied lemon peel and a

very light splatter of gold luster dust mixed with a drop of

lemon extract. Let thaw in the refrigerator for 2 hours

before serving.