Golden Peach Cheesecake Domes with Honey Drip Finish

Ingredients 1 1/2 cups cream cheese, softened 1/2 cup heavy cream, chilled 1/4 cup powdered sugar 2 tsp gelatin powder 1 tsp vanilla bean paste 1 drop peach or orange gel food coloring 1/2 cup fresh peach puree, strained 2 tbsp wildflower honey 1 tsp lemon juice 1 tsp cornstarch mixed with 1 tbsp cold water 1 cup white chocolate chips 1/2 cup granulated sugar 1/4 cup peach nectar 1/3 cup condensed milk 2 tsp gelatin powder 1 drop bright yellow gel food coloring 2 tbsp wildflower honey (for the drip) 1 tsp edible gold luster dust 6 tiny fresh thyme sprigs 1/4 cup toasted pistachios, finely crushed Directions For the honey peach core, simmer the peach puree, 2 tbsp honey, and lemon juice in a small saucepan for 5 minutes. Stir in the cornstarch slurry and boil for 1 minute until thickened; pour into small silicone hemisphere molds and freeze for 4 hours. For the cheesecake mousse, bloom 2 tsp gelatin in 2 tbsp water; beat the cream cheese, powdered sugar, and vanilla until airy. Melt the bloomed gelatin and whisk it into the cream cheese mixture along with the peach food coloring. Whip the heavy cream to soft peaks and gently fold into the cheesecake base until smooth. Fill large dome molds halfway with the mousse, press a frozen peach center into the middle, and top with more mousse. Freeze the domes for at least 8 hours or until rock solid. For the mirror glaze, bloom 2 tsp gelatin in 1/4 cup peach nectar; boil sugar and condensed milk in a saucepan. Remove from heat, stir in gelatin and white chocolate chips until smooth, then add yellow food coloring and strain. Once the glaze reaches 90°F, pour over the frozen domes placed on a wire rack. After the glaze sets for 2 minutes, use a spoon to slowly drip the extra honey over the top edges for a thick, golden effect. Press the crushed pistachios around the bottom edge of each dome and garnish with gold dust and thyme before thawing in the fridge for 3 hours.