Tropical Mango Lime Dream Domes with Gloss MirrorFinish

Ingredients

For the Mango Compote Core:

1 cup fresh mango, finely diced

1 tbsp lime juice

1 tbsp agave nectar

1 tsp gelatin powder, bloomed in 1 tbsp cold water

For the Lime White Chocolate Mousse:

1 cup heavy cream, divided

6 oz white chocolate, finely chopped

1/2 cup Greek yogurt, plain

2 tsp lime zest

2 tbsp fresh lime juice

1.5 tsp gelatin powder, bloomed in 2 tbsp lime juice

For the Yellow Gloss Mirror Glaze:

3/4 cup granulated sugar

1/2 cup glucose syrup or light corn syrup

1/4 cup water

1/2 cup sweetened condensed milk

1 cup white chocolate chips

1 tbsp gelatin powder, bloomed in 1/4 cup water

2 drops yellow gel food coloring

For the Base & Garnish:

6 butter waffle cookies (Stroopwafels or shortbread), cut

into circles

Shaved toasted coconut

Small mint leaves

Directions

Prepare Cores: Simmer mango, lime juice, and agave for

5 minutes. Stir in bloomed gelatin until dissolved. Pour

into small semi-sphere molds and freeze for 3 hours until

rock solid.

Make Mousse: Heat 1/4 cup heavy cream until

simmering; pour over white chocolate and whisk until

smooth. Stir in lime zest, juice, and melted gelatin. Fold in

Greek yogurt, then fold in the remaining 3/4 cup heavy

cream (whipped to soft peaks).

Assemble: Fill large semi-sphere silicone molds halfway

with mousse. Press a frozen mango core into the center.

Cover with more mousse and smooth the top. Freeze for

at least 6 hours (preferably overnight).

Make Glaze: Boil sugar, glucose, and water for 1 minute.

Remove from heat; whisk in condensed milk and

bloomed gelatin. Pour over white chocolate chips and let

sit for 2 minutes before immersion blending with yellow

coloring. Strain and cool to 92°F.

Glaze: Place frozen domes on a wire rack. Pour glaze in a

circular motion until perfectly coated. Let excess drip for

5 minutes.

Transfer: Carefully lift domes and place onto the cookie

bases.

Garnish: Press toasted coconut around the bottom edge

of the domes. Top with a tiny mint leaf.

Thaw: Let sit in the refrigerator for 2 hours to reach a

creamy consistency before serving.