Honey Blueberry Ricotta Mousse Domes

 

Ingredients

1 1/2 cups fresh blueberries

2 tbsp wildflower honey

1 tbsp lemon juice

1 tsp lemon zest

1 tsp gelatin powder, bloomed in 1 tbsp cold water

1 cup whole milk ricotta cheese, strained

1/2 cup mascarpone cheese

1/4 cup wildflower honey

1 tsp vanilla bean paste

1 cup heavy cream, chilled

2 tsp gelatin powder, dissolved in 2 tbsp warm milk

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

Deep violet and royal blue gel food coloring

1/4 cup toasted sliced almonds, crushed

6 fresh blueberries

1/2 tsp dried cornflower petals (optional)

Directions

Simmer blueberries, honey, lemon juice, and zest in a

small saucepan for 8 minutes until the berries burst and

the liquid thickens. Stir in the bloomed gelatin while hot

until dissolved. Pour into mini hemisphere silicone molds

and freeze for 2 hours until solid.

In a food processor, blend the strained ricotta,

mascarpone, honey, and vanilla until completely smooth

and aerated.

In a separate chilled bowl, whisk the heavy cream until

stiff peaks form.

Gently fold the ricotta mixture and the dissolved gelatin

into the whipped cream until the mousse is light and

velvety.

Fill large dome silicone molds halfway with the honey

ricotta mousse. Press a frozen blueberry 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.

Tint the glaze with violet and blue gel coloring, stirring

gently to create a marbled "honeycomb" effect.

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

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

single, steady motion for a perfect mirror finish.

Let the glaze set for 10 minutes. Carefully press the

crushed almonds around the base of each dome.

Garnish with a fresh blueberry and dried cornflower

petals.