Apricot & Rosemary White Chocolate Domes

 

Ingredients

For the Main Component:

1 1/2 cups heavy cream, chilled

1/2 cup white chocolate chips, melted and cooled

1/2 cup whole milk

2 sprigs fresh rosemary

2 tsp unflavored gelatin powder

3 tbsp cold water

For the Secondary Component:

1/2 cup fresh apricot purée

1 tbsp granulated sugar

1 tsp lemon juice

1/2 tsp fresh rosemary, finely minced

For the Sauce / Layer / Topping:

1 cup white chocolate chips

1/2 cup granulated sugar

1/4 cup water

1/4 cup sweetened condensed milk

2 tsp unflavored gelatin powder

2 tbsp cold water

1 drop pale orange food coloring gel

For Garnish (optional):

1 small sprig fresh rosemary

1 dried apricot sliver

1 pinch edible gold dust

Directions

Bloom 2 tsp gelatin in 3 tbsp cold water for 5 minutes.

Heat milk and rosemary sprigs in a small saucepan until

simmering; remove from heat, cover, and let steep for 10

minutes before discarding rosemary.

Stir the bloomed gelatin into the warm rosemary milk

until dissolved, then whisk in the melted white chocolate.

Simmer apricot purée, sugar, lemon juice, and minced

rosemary until thickened; spoon into small hemisphere

molds and freeze until solid.

Whip heavy cream to soft peaks and gently fold into the

cooled white chocolate-rosemary base.

Fill large dome molds halfway with mousse, press a

frozen apricot center into the middle, and top with more

mousse; freeze overnight.

Prepare the mirror glaze by boiling sugar, water, and

condensed milk; stir in the remaining 2 tsp bloomed

gelatin.

Pour the hot liquid over 1 cup white chocolate chips, let

sit for 2 minutes, then emulsify with a hand blender and

stir in the orange coloring.

Unmold frozen domes onto a wire rack and pour the

glaze (at 90°F) over them until fully coated and glossy.