Moonstone Marshmallow & White Currant Domes

Ingredients

For the Main Component:

2 cups heavy cream, chilled

1/2 cup whole milk

1 cup mini marshmallows

1 tsp vanilla bean paste

2 tsp unflavored gelatin powder

3 tbsp cold water

For the Secondary Component:

1/2 cup fresh white currants, stripped from stems

2 tbsp granulated sugar

1 tbsp lemon juice

1/2 tsp cornstarch

For the Sauce / Layer / Topping:

1 cup white chocolate chips

1/2 cup granulated sugar

1/4 cup water

1/4 cup sweetened condensed milk

2 tsp unflavored gelatin powder

2 tbsp cold water

1 drop violet food coloring gel (for iridescent tint)

1/2 tsp edible pearl dust

For Garnish (optional):

4 fresh white currant clusters

1 tsp silver leaf flakes

Directions

Bloom 2 tsp gelatin in 3 tbsp cold water for 5 minutes.

In a small saucepan, simmer white currants, sugar,

lemon juice, and cornstarch until the currants burst and

the liquid thickens; spoon into small hemisphere molds

and freeze.

Heat milk and marshmallows over low heat, stirring

constantly until marshmallows are completely melted

and smooth.

Stir the bloomed gelatin and vanilla bean paste into the

warm marshmallow mixture until dissolved; let cool to

room temperature.

Whip heavy cream to soft peaks and gently fold into the

marshmallow base.

Fill large dome molds halfway with the mousse, insert a

frozen white currant center, and top with more mousse;

freeze overnight.

Prepare the mirror glaze by boiling sugar, water, and

condensed milk; stir in the remaining 2 tsp bloomed

gelatin and pour over white chocolate chips.

Emulsify with a hand blender, add a tiny drop of violet

gel and pearl dust to create a "moonstone" effect, and let

cool to 90°F.

Unmold frozen domes onto a wire rack and pour the

iridescent glaze over them until fully coated.