Fire Glaze Raspberry Domes with Glossy Lava Effect

 

Ingredients

1 1/2 cups fresh raspberry puree, strained

1 1/2 cups heavy cream, chilled

1/4 cup granulated sugar

1 tbsp fresh lemon juice

2 tsp gelatin powder

1 drop deep red gel food coloring

1/2 cup raspberry nectar

2 tbsp granulated sugar

1 tsp cornstarch mixed with 1 tbsp cold water

1/2 cup chocolate sponge cake, cut into 6 small circles

1 cup white chocolate chips

1/2 cup granulated sugar

1/4 cup cold water

1/3 cup condensed milk

2 tsp gelatin powder

Bright red, orange, and yellow gel food coloring

1 tsp edible gold luster dust

6 fresh raspberries

Directions

For the lava center, simmer raspberry nectar and sugar in

a small saucepan for 5 minutes.

Stir in the cornstarch slurry and boil for 1 minute until

thickened and translucent; pour into small silicone

hemisphere molds and freeze for 4 hours.

For the raspberry mousse, bloom 2 tsp gelatin in 2 tbsp

water; heat raspberry puree and sugar until simmering.

Stir in the bloomed gelatin, lemon juice, and deep red

food coloring until dissolved, then cool to room

temperature.

Whip the heavy cream to soft peaks and gently fold into

the cooled raspberry mixture until uniform and velvet-like.

Fill large dome molds halfway with raspberry mousse,

press a frozen lava center into the middle, and top with

more mousse.

Place a chocolate sponge cake circle on top of each

filled mold, pressing down slightly.

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

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

boil sugar, water, and condensed milk.

Remove from heat, stir in gelatin and white chocolate

until smooth, then divide into three bowls to tint red,

orange, and yellow.

Once the glaze reaches 90°F, swirl the colors together in

one pitcher and pour over the frozen domes on a wire

rack to create the fire effect.

Transfer to the refrigerator to thaw for 3 hours so the

center becomes liquid and the glaze maintains a high

gloss.