Heavenly Lemon Mirror Bombs with Hidden Vanilla Core

 

Ingredients

1 cup heavy cream

1/4 cup powdered sugar

1 vanilla bean, scraped (or 2 tsp vanilla bean paste)

1 tsp gelatin powder, bloomed in 1 tbsp cold water

1 cup lemon curd, high quality

1 cup mascarpone cheese, softened

1/2 cup heavy cream, chilled

1 tsp lemon zest

2 tsp gelatin powder, dissolved in 2 tbsp hot lemon juice

1 cup white chocolate chips

1/2 cup sweetened condensed milk

1/2 cup granulated sugar

1/4 cup water

3 sheets platinum grade leaf gelatin, softened

Bright yellow gel food coloring

1/4 tsp edible gold luster dust

1/4 cup shortbread cookie crumbs

6 small fresh mint leaves

1 tsp candied lemon peel, finely diced

Directions

Whisk 1 cup heavy cream, powdered sugar, and vanilla

bean seeds until soft peaks form. Stir in the bloomed

gelatin while hot until dissolved, then fold into the cream.

Pour into mini hemisphere silicone molds and freeze for

2 hours until solid.

In a large bowl, whisk the mascarpone, lemon curd, and

lemon zest until smooth.

In a separate chilled bowl, whisk the remaining 1/2 cup

heavy cream until stiff peaks form.

Gently fold the whipped cream and the dissolved gelatin

into the lemon mascarpone mixture until the mousse is

light and velvety.

Fill large dome silicone molds halfway with the lemon

mousse. Press a frozen vanilla "hidden" core into the

center of each. Top with the remaining mousse and level

with an offset spatula. Freeze for at least 5 hours.

Bring water, sugar, and condensed milk to a gentle

simmer. Remove from heat and stir in the softened

gelatin sheets until completely dissolved. Pour the warm

mixture over the white chocolate chips. Let sit for 2

minutes, then whisk until glossy and smooth.

Tint the glaze with bright yellow gel coloring and stir in

the gold luster dust for a heavenly shimmer.

Once the glaze reaches 92°F, unmold the frozen domes

onto a wire rack. Pour the yellow glaze over each dome in

a single, steady motion for a perfect mirror finish.

Let the glaze set for 10 minutes. Carefully press the

shortbread crumbs around the base of each dome.

Transfer to a chilled serving plate and garnish with a

fresh mint leaf and candied lemon peel.