Golden Lava Mango Cheesecake Domes with Flowing Center

 

Ingredients

For the Main Component:

1 1/2 cups cream cheese, softened

1/2 cup heavy cream, chilled

1/2 cup mango puree, strained

1/4 cup powdered sugar

2 tsp gelatin powder

1 tsp vanilla bean paste

For the Secondary Component:

1 cup fresh mango, diced

2 tbsp passion fruit pulp

1 tbsp granulated sugar

1/2 tsp lime juice

1/2 tsp cornstarch mixed with 1 tsp cold water

For the Sauce / Layer / Topping:

1 cup white chocolate chips

1/2 cup granulated sugar

1/3 cup condensed milk

1/4 cup mango nectar

2 tsp gelatin powder

1 drop orange gel food coloring

For Garnish (optional):

1 tbsp toasted shredded coconut

6 tiny edible gold leaf flakes

Directions

For the lava center, simmer diced mango, passion fruit,

sugar, and lime juice in a small saucepan for 4 minutes.

Stir in the cornstarch slurry and boil for 1 minute until

thickened and translucent; strain and pour into small

hemisphere molds.

Freeze the mango centers for at least 4 hours until

completely solid.

For the cheesecake mousse, bloom gelatin in 2 tbsp

water; beat cream cheese and powdered sugar until

smooth.

Stir in the mango puree and vanilla, then melt the

bloomed gelatin and whisk it into the cream cheese

mixture.

Fold in the whipped heavy cream gently until the mixture

is light and airy.

Fill large dome molds halfway with mousse, press a

frozen mango center into the middle, and top with more

mousse.

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

To make the glaze, bloom gelatin in 1/4 cup mango

nectar; boil sugar and condensed milk in a saucepan.

Remove from heat, stir in gelatin and white chocolate

until smooth, then add food coloring and strain.

Once the glaze reaches 90°F, pour over the frozen domes

placed on a wire rack.

Transfer to the refrigerator to thaw for 3 hours so the

center becomes liquid before serving.