Crimson Lava Red Velvet Cheesecake Domes

 

Ingredients

8 oz cream cheese, softened

1/2 cup heavy cream, chilled

1/3 cup granulated sugar

2 tbsp unsweetened cocoa powder

1 tsp vanilla bean paste

1 1/2 tsp unflavored gelatin powder

2 tbsp cold water

1 tsp red gel food coloring

1/2 cup soft caramels

2 tbsp heavy cream

1/2 tsp red gel food coloring

1/4 tsp espresso powder

1/8 tsp kosher salt

1 cup white chocolate chips

1/2 cup granulated sugar

1/3 cup sweetened condensed milk

1/4 cup water

1 1/2 tbsp unflavored gelatin powder

2 drops deep red gel food coloring

1/2 tsp edible gold luster dust

1/4 cup red velvet cake crumbs

1/2 tsp edible gold leaf

1 tsp toasted pecans, finely crushed

1 tsp hot honey, for drizzling

Directions

Bloom 1/2 teaspoon gelatin in 1 tablespoon water; melt

the soft caramels with 2 tablespoons heavy cream in the

microwave in 20-second intervals until smooth.

Stir the bloomed gelatin, red food coloring, espresso

powder, and salt into the caramel; pour into mini silicone

sphere molds and freeze for 3 hours until solid.

Bloom 1 1/2 teaspoons gelatin in 2 tablespoons cold

water; beat softened cream cheese, sugar, and cocoa

powder until light and airy.

Stir in the red gel food coloring and vanilla bean paste;

melt the bloomed gelatin for 10 seconds in the

microwave and whisk into the cream cheese mixture.

In a separate bowl, whip the heavy cream to soft peaks

and gently fold it into the red velvet cheesecake base.

Fill large dome molds halfway with the cheesecake

mousse, press a frozen "crimson lava" caramel center

into each, and fill to the top before freezing for at least 6

hours.

To make the mirror glaze, bloom the remaining gelatin in

water, then boil with sugar and condensed milk in a

small saucepan.

Pour the hot liquid over white chocolate chips, red food

coloring, and gold luster dust; let sit for 2 minutes and

blend until perfectly smooth and glossy.

Unmold the frozen domes onto a wire rack set over a tray

and pour the deep red glaze over them while it is

lukewarm (about 90°F).

Chill the glazed domes in the refrigerator for 2 hours,

then garnish with red velvet crumbs, crushed pecans,

gold leaf, and a delicate hot honey drizzle.