Peach Cardamom Sunset Mousse Domes

 

Ingredients

For the Cardamom Honey Core:

1/2 cup heavy cream

2 tbsp wildflower honey

4 green cardamom pods, crushed

1/2 tsp gelatin powder (bloomed in 1 tsp cold water)

1 pinch sea salt

For the Peach Sunset Mousse:

1 1/2 cups fresh peaches, peeled and pureed (strained to

make 3/4 cup)

1/4 cup granulated sugar

1 tsp lemon juice

1 1/2 tsp gelatin powder (bloomed in 2 tbsp cold water)

1 cup heavy cream, chilled

1/4 cup Greek yogurt, plain

1 drop orange gel food coloring

For the Sunset Mirror Glaze:

3/4 cup granulated sugar

1/2 cup sweetened condensed milk

3/8 cup water

1 cup white chocolate chips

1 tbsp gelatin powder (bloomed in 1/4 cup cold water)

1 pinch gold edible luster dust

1 drop peach gel food coloring

For the Pistachio Shortbread Base:

1 cup all-purpose flour

1/3 cup unsalted butter, cold and cubed

3 tbsp powdered sugar

2 tbsp pistachios, finely ground

1 pinch sea salt

Garnish:

1 tsp edible gold leaf

6 thin slices of fresh peach

1 small sprig of fresh thyme

Directions

For the core: Heat heavy cream, honey, and crushed

cardamom in a small saucepan until simmering. Remove

from heat, cover, and steep for 10 minutes. Strain, stir in

bloomed gelatin and salt. Pour into small silicone

hemisphere molds and freeze until solid.

For the base: Pulse flour, butter, powdered sugar, ground

pistachios, and salt in a food processor until a dough

forms. Roll to 1/4-inch thickness, cut into circles slightly

larger than your dome molds, and bake at 350°F for 10 to

12 minutes. Let cool.

For the mousse: Heat peach puree and sugar until the

sugar dissolves. Stir in the bloomed gelatin until melted.

Let cool to room temperature, then whisk in the Greek

yogurt, lemon juice, and a drop of orange coloring for a

sunset hue.

Whip the heavy cream to medium peaks and gently fold

into the peach mixture.

Fill large silicone dome molds halfway with mousse.

Press a frozen cardamom core into the center, then top

with remaining mousse. Level the tops and freeze for at

least 8 hours.

For the glaze: Bring sugar, water, and condensed milk to

a simmer. Remove from heat and stir in the bloomed

gelatin and white chocolate until smooth.

Add peach coloring and gold luster dust. Emulsify with

an immersion blender, keeping the blade submerged.

Strain and let cool to 92°F.

Place frozen domes on a wire rack over a tray. Pour the

glaze over each dome in one smooth motion.

Let the glaze set for 5 minutes, then carefully transfer

each dome onto a pistachio shortbread base.

Garnish with a fresh peach slice, a touch of gold leaf,

and a tiny sprig of thyme for an "elegant sunset" finish.