Coconut Lime Opal Mirror Glaze Domes

 

Ingredients

For the Key Lime Curd Core:

1/2 cup fresh key lime juice

1 tsp lime zest

1/3 cup granulated sugar

2 large egg yolks

2 tbsp unsalted butter

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

For the Coconut Mousse:

1 cup full-fat coconut milk (canned, shaken well)

1/4 cup granulated sugar

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 coconut extract

For the Opal Mirror Glaze:

3/4 cup granulated sugar

1/2 cup sweetened condensed milk

3/8 cup water

1 cup white chocolate chips

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

1 pinch pearl edible luster dust

1 drop violet gel food coloring (for color correction to

bright white)

For the Toasted Coconut Sablé Base:

1 cup all-purpose flour

1/3 cup unsalted butter, cold and cubed

3 tbsp powdered sugar

2 tbsp desiccated coconut, finely toasted

1 pinch sea salt

Garnish:

1 tsp edible silver leaf

6 thin strips of lime zest

1 tsp toasted coconut flakes

Directions

For the core: Whisk lime juice, zest, sugar, and egg yolks

in a small saucepan over medium-low heat. Stir

constantly until thickened. Remove from heat, stir in

butter and bloomed gelatin. Pour into small silicone

hemisphere molds and freeze until solid.

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

coconut, and salt in a food processor until it forms a

dough. Roll out 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 the coconut milk and sugar in a

small pan until the sugar dissolves. Stir in the bloomed

gelatin until melted. Let cool to room temperature, then

whisk in the Greek yogurt and coconut extract.

Whip the heavy cream to medium peaks and gently fold

into the coconut mixture.

Fill large silicone dome molds halfway with mousse.

Press a frozen lime curd core into the center, then top

with 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 white chocolate until smooth.

Add the pearl luster dust and a tiny toothpick-tip of violet

coloring to achieve an "opal" white sheen. Emulsify with

an immersion blender, keeping the blade submerged.

Strain and let cool to 92°F.

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

glaze over each dome in one smooth, fluid motion.

Let the glaze set for 5 minutes, then carefully transfer

each dome onto a coconut sablé base.

Garnish with a strip of lime zest, a touch of silver leaf,

and a sprinkle of toasted coconut for texture.