Velvet Vanilla Strawberry Mirror Bombs with Cream Heart

Ingredients

For the Vanilla Bean Mousse:

1 cup heavy cream, chilled

4 oz white chocolate, finely chopped

1/4 cup whole milk

1 tsp vanilla bean paste

1 1/2 tsp powdered gelatin

2 tbsp cold water

For the Cream Heart:

1/2 cup heavy cream

2 tbsp powdered sugar

1/2 tsp vanilla extract

1/2 tsp powdered gelatin

1 tbsp cold water

For the Strawberry Mirror Glaze:

3/4 cup granulated sugar

1/2 cup sweetened condensed milk

1/2 cup water

1 cup white chocolate chips

1 tbsp powdered gelatin

1/4 cup cold water

2 drops red gel food coloring

For Garnish:

1 small fresh strawberry, quartered

Edible silver leaf

Directions

Bloom gelatin in cold water for all components.

Whip 1/2 cup heavy cream, powdered sugar, and vanilla

until stiff. Stir in melted gelatin, pipe into small sphere

molds, and freeze until solid.

Heat milk and vanilla paste, whisk in bloomed gelatin,

and pour over chopped white chocolate. Stir until smooth

and fold in 1 cup whipped heavy cream.

Fill large dome molds halfway with vanilla mousse, press

the frozen cream heart into the center, top with remaining

mousse, and freeze until solid.

Boil sugar, water, and condensed milk. Remove from

heat and stir in bloomed gelatin, white chocolate chips,

and red food coloring.

Strain the glaze and let it cool to 90°F.

Place frozen domes on a wire rack and pour the

strawberry glaze over them until fully coated.

Transfer to a serving plate and let thaw in the refrigerator

for 30 minutes.

Garnish with a strawberry piece and silver leaf.