Cotton Candy Pink Mirror Domes with Soft Cream Core

 

Ingredients

For the Main Component:

1 1/2 cups white chocolate, finely chopped

1 1/2 cups heavy cream, chilled

1/2 cup whole milk

1/4 cup granulated sugar

2 tsp gelatin powder

1 tsp cotton candy extract or flavoring

1 drop bright pink gel food coloring

For the Secondary Component:

1/2 cup heavy cream, chilled

4 oz mascarpone cheese, softened

2 tbsp powdered sugar

1 tsp vanilla bean paste

1 tsp gelatin powder

For the Sauce / Layer / Topping:

1 cup white chocolate chips

1/2 cup granulated sugar

1/4 cup cold water

1/3 cup condensed milk

2 tsp gelatin powder

1 drop soft pink gel food coloring

1 drop sky blue gel food coloring (for swirling)

For Garnish (optional):

1 tbsp edible silver stars

1 small tuft of fresh cotton candy (placed just before

serving)

Directions

For the soft cream core, bloom 1 tsp gelatin in 1 tbsp

water; whisk mascarpone, powdered sugar, and vanilla

until smooth.

Melt the bloomed gelatin and whisk it into the

mascarpone, then gently fold in 1/2 cup whipped heavy

cream.

Pipe the cream into small silicone hemisphere molds and

freeze for 4 hours until solid.

For the cotton candy mousse, bloom 2 tsp gelatin in 2

tbsp water; heat milk and sugar until simmering.

Remove from heat, stir in bloomed gelatin, cotton candy

extract, and pink food coloring.

Pour the hot milk over the chopped white chocolate and

whisk until completely smooth; cool to room

temperature.

Whip the remaining 1 cup heavy cream to soft peaks and

gently fold into the pink white chocolate base.

Fill large dome molds halfway with the mousse, press a

frozen cream center into the middle, and top with more

mousse.

Freeze the domes for at least 8 hours until rock solid.

For the mirror glaze, bloom 2 tsp gelatin in 1/4 cup water;

boil sugar, water, and condensed milk in a saucepan.

Remove from heat, stir in gelatin and white chocolate

chips until smooth, then tint the majority soft pink and a

small portion sky blue.

Once the glaze reaches 90°F, swirl the blue into the pink

and pour over the frozen domes.

Transfer to the refrigerator to thaw for 3 hours before

garnishing with silver stars and cotton candy.