Neon Galaxy Fruit Domes with Multi Color Glaze

 

Ingredients

1 1/2 cups heavy cream, chilled

1/2 cup whole milk

1/4 cup granulated sugar

2 tsp gelatin powder

1 tsp vanilla bean paste

1/2 cup passion fruit puree, strained

1 cup frozen dragon fruit (pitaya) cubes

2 tbsp granulated sugar

1 tbsp lime juice

1 tsp cornstarch mixed with 1 tbsp cold water

1 cup white chocolate chips

1/2 cup granulated sugar

1/4 cup cold water

1/3 cup condensed milk

2 tsp gelatin powder

Neon pink, electric blue, and deep violet gel food coloring

1 tsp edible silver luster dust

1/2 tsp white food coloring, diluted with a drop of water

1/4 cup toasted coconut flakes, finely crushed

Directions

For the neon pitaya core, simmer dragon fruit, sugar, and

lime juice in a small saucepan for 5 minutes until the

fruit breaks down and turns vibrant pink.

Stir in the cornstarch slurry and boil for 1 minute until

thickened; strain into small silicone hemisphere molds

and freeze for 4 hours.

For the passion fruit mousse, bloom 2 tsp gelatin in 2

tbsp water; heat milk and sugar until simmering.

Stir the bloomed gelatin and passion fruit puree into the

hot milk until dissolved, then cool to room temperature.

Whip the heavy cream and vanilla bean paste to soft

peaks and gently fold into the passion fruit base.

Fill large dome molds halfway with the mousse, press a

frozen neon pink center into the middle, and top with

more mousse.

Freeze the domes for at least 8 hours or until rock solid.

For the galaxy mirror glaze, bloom 2 tsp gelatin in 1/4

cup water; boil sugar, water, and condensed milk in a

saucepan.

Remove from heat, stir in gelatin and white chocolate

until smooth, then divide into three bowls to tint with

neon pink, electric blue, and deep violet.

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

a single pitcher and pour over the frozen domes placed

on a wire rack.

Flick the diluted white coloring over the wet glaze to

create "stars" and sprinkle silver luster dust for a nebula

effect.

Press the crushed coconut around the base of each

dome and thaw in the refrigerator for 3 hours before

serving.