Copper-Dusted Apricot & Cardamom Domes

 

Ingredients

For the Main Component:

1 1/2 cups heavy cream, chilled

1/2 cup apricot purée

1/4 cup granulated sugar

1 tsp ground cardamom

2 tsp unflavored gelatin powder

3 tbsp cold water

For the Secondary Component:

6 dried apricots, finely diced

1/4 cup orange juice

1 tbsp honey

1/2 tsp vanilla extract

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 orange food coloring gel

1/2 tsp edible copper luster dust

For Garnish (optional):

1 small pinch ground cardamom

2 dried apricot slivers

Directions

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

Simmer diced apricots, orange juice, honey, and vanilla in

a small pan until liquid is absorbed and apricots are soft;

press into small hemisphere molds and freeze.

Heat apricot purée, sugar, and ground cardamom until

simmering, then stir in the bloomed gelatin until

dissolved.

Whip heavy cream to soft peaks and gently fold into the

cooled apricot mixture.

Fill large dome molds halfway with the cardamom

mousse, insert a frozen apricot center, and fill to the top

with remaining mousse.

Freeze the domes for at least 6 hours or overnight until

completely solid.

Prepare the mirror glaze by boiling sugar, water, and

condensed milk; stir in the remaining 2 tsp bloomed

gelatin and pour over white chocolate chips.

Emulsify the glaze with a hand blender, add orange

coloring, and let cool to 90°F.

Unmold frozen domes onto a wire rack, pour the glaze

over them, and immediately dust with copper luster dust

using a dry brush while the glaze is setting.