Ruby Strawberry Vanilla Cream Bombs with Crystal Glaze

Ingredients

For the Vanilla Bean Cheesecake:

8 oz cream cheese, softened

1/3 cup granulated sugar

1 tsp vanilla bean paste

1/2 cup heavy cream, chilled

1 tsp unflavored gelatin, bloomed in 1 tbsp cold water

For the Strawberry Center:

1/2 cup fresh strawberries, finely diced

1 tbsp granulated sugar

1 tsp lemon juice

For the Ruby Crystal Glaze:

1/2 cup sugar

1/3 cup glucose syrup

1/4 cup sweetened condensed milk

1/2 cup white chocolate, chopped

1.5 tsp unflavored gelatin, bloomed in 2 tbsp water

1 drop red gel food coloring

For Garnish (optional):

1 small strawberry, thinly sliced

1 tsp white chocolate shavings

Directions

Simmer diced strawberries, sugar, and lemon juice in a

small pan until thickened and jam-like. Let cool

completely.

Beat cream cheese, sugar, and vanilla bean paste until

light and fluffy.

Gently melt the bloomed gelatin and stir it into the cream

cheese mixture. Whip heavy cream to stiff peaks and

fold it in.

Fill semi-sphere silicone molds halfway with vanilla

cream. Add a small spoonful of the strawberry center to

the middle, then cover with more vanilla cream. Freeze

for 6 hours.

Combine sugar, glucose, and 1/4 cup water in a pot and

bring to a boil. Remove from heat and stir in bloomed

gelatin, condensed milk, and white chocolate.

Add red food coloring until a ruby tint is achieved. Strain

and cool the glaze to 90°F.

Unmold the frozen bombs and place them on a wire rack

over a tray. Pour the glaze over the bombs in one smooth

motion for a crystal-clear finish.

Transfer the bombs to a serving plate and refrigerate for

2 hours to thaw. Garnish with a strawberry slice before

serving.