Heavenly Blueberry Mirror Bombs with Hidden Vanilla Core

 

Ingredients

1 1/2 cups fresh blueberry 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 violet gel food coloring (optional)

1/2 cup heavy cream, chilled

4 oz mascarpone cheese, softened

2 tbsp powdered sugar

1 tsp vanilla bean paste

1 tsp gelatin powder

1 cup white chocolate chips

1/2 cup granulated sugar

1/4 cup blueberry nectar or water

1/3 cup condensed milk

2 tsp gelatin powder

Royal blue and deep purple gel food coloring

1 tsp edible silver luster dust

6 fresh blueberries

1 tsp dried cornflowers

Directions

For the vanilla center, bloom 1 tsp gelatin in 1 tbsp water;

whisk mascarpone, powdered sugar, and vanilla bean

paste 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 blueberry mousse, bloom 2 tsp gelatin in 2 tbsp

water; heat blueberry puree and sugar until simmering.

Stir in the bloomed gelatin, lemon juice, and violet

coloring until dissolved, then cool to room temperature.

Whip the remaining 1 cup heavy cream to soft peaks and

gently fold into the cooled blueberry base.

Fill large dome molds halfway with blueberry mousse,

press a frozen vanilla 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

blueberry nectar; boil sugar and condensed milk in a

saucepan.

Remove from heat, stir in gelatin and white chocolate

chips until smooth, then divide and tint with blue and

purple.

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

and pour over the frozen domes placed on a wire rack.

Dust with silver luster and garnish with fresh blueberries,

then thaw in the refrigerator for 3 hours before serving