Blood Orange Ruby Prism Mirror Domes

 

Ingredients

For the Blood Orange Reduction Core:

1/2 cup fresh blood orange juice (strained)

2 tbsp granulated sugar

1 tsp blood orange zest, finely grated

1/2 tsp gelatin powder (bloomed in 1 tsp cold water)

1 pinch sea salt

For the Ruby Velvet Mousse:

1 cup ruby chocolate chips (or white chocolate chips with

a drop of pink coloring)

1/2 cup whole milk

1 1/2 tsp gelatin powder (bloomed in 2 tbsp cold water)

1 cup heavy cream, chilled

1/4 cup Greek yogurt, plain

1/2 tsp vanilla bean paste

For the Ruby Prism Mirror Glaze:

3/4 cup granulated sugar

1/2 cup sweetened condensed milk

3/8 cup water

1 cup ruby chocolate chips

1 tbsp gelatin powder (bloomed in 1/4 cup cold water)

1 drop deep red gel food coloring

1 pinch ruby edible luster dust

For the Spiced Almond Sablé Base:

1 cup all-purpose flour

1/3 cup unsalted butter, cold and cubed

3 tbsp powdered sugar

1/4 cup almonds, finely ground

1/4 tsp ground cardamom

1 pinch sea salt

Garnish:

1 tsp edible silver leaf

6 small segments of fresh blood orange (pith removed)

1 tsp pistachios, crushed

1 pinch dried culinary hibiscus

Directions

For the core: Heat blood orange juice and sugar in a

small saucepan until simmering. Stir in the bloomed

gelatin, zest, and salt. Pour into small silicone

hemisphere molds and freeze until solid.

For the base: Pulse flour, butter, powdered sugar, ground

almonds, cardamom, and salt in a food processor until a

dough forms. Roll to 1/4-inch thickness, cut into circles

slightly larger than your dome molds, and bake at 350°F

for 10 to 12 minutes. Let cool.

For the mousse: Heat milk until just boiling. Remove

from heat and stir in the bloomed gelatin until melted.

Pour over the ruby chocolate chips and let sit for 2

minutes, then whisk until smooth. Let cool to room

temperature, then whisk in the Greek yogurt and vanilla.

Whip the chilled heavy cream to medium peaks and

gently fold into the ruby chocolate mixture.

Fill large silicone dome molds halfway with mousse.

Press a frozen blood orange core into the center, then top

with the remaining mousse. Level the tops and freeze for

at least 8 hours.

For the glaze: Bring sugar, water, and condensed milk to

a simmer. Remove from heat and stir in the bloomed

gelatin and ruby chocolate chips until glossy and

smooth.

Add the red coloring and ruby luster dust. Emulsify with

an immersion blender, keeping the blade submerged.

Strain and let cool to 91°F.

Place frozen domes on a wire rack over a tray. Pour the

ruby prism glaze over each dome in one smooth, fluid

motion to create a deep, crystalline crimson finish.

Let the glaze set for 5 minutes, then carefully transfer

each dome onto a spiced almond sablé base.

Garnish with a small blood orange segment, a touch of

silver leaf, and crushed pistachios for a "jewel-toned"

aesthetic.