Strawberry Lava Cheesecake Cloud Bombs

 

Ingredients

4 large egg whites, room temperature

1 cup superfine sugar

1 tsp white vinegar

1/2 tbsp cornstarch

1 tsp vanilla bean paste

1/4 tsp cream of tartar

1/2 cup fresh strawberry puree, strained

2 tbsp granulated sugar

1 tsp fresh lemon juice

1/2 tsp unflavored gelatin powder

8 oz cream cheese, softened

1/2 cup heavy cream, chilled

1/4 cup Greek yogurt, plain

1/3 cup powdered sugar

1 tsp vanilla bean paste

1/2 tsp strawberry extract

1/4 cup white chocolate chips, melted

1/2 cup fresh strawberries, finely diced

1/4 cup raw walnut halves, roughly chopped

1 tbsp fresh pomegranate seeds

1 tsp hot honey, for drizzling

1/2 tsp dried edible hibiscus flowers, crushed

Directions

Preheat your oven to 250°F and line a large baking sheet

with parchment paper.

Beat egg whites and cream of tartar until soft peaks

form, then gradually add superfine sugar one tablespoon

at a time until stiff, glossy, and smooth.

Gently fold in the white vinegar, cornstarch, and vanilla

bean paste by hand using a rubber spatula.

Pipe 8 medium billowing mounds onto the baking sheet,

using the back of a spoon to create a deep, wide crater in

the center of each.

Bake for 60 to 70 minutes, then turn off the oven and let

the meringues cool completely inside with the door

propped slightly to ensure a crisp, airy shell.

In a small saucepan, combine strawberry puree,

granulated sugar, and lemon juice; sprinkle the gelatin

over the top and let sit for 5 minutes.

Heat the strawberry mixture over low heat until the

gelatin is completely dissolved, then set aside to cool to

room temperature but not set.

In a large bowl, beat the softened cream cheese,

powdered sugar, Greek yogurt, vanilla, and strawberry

extract until creamy and smooth.

In a separate chilled bowl, whip the heavy cream to stiff

peaks and gently fold it into the cream cheese mixture to

create a cheesecake mousse.

Fill the cooled pavlova craters with the cheesecake

mousse; just before serving, poke a small well in the

mousse, pour in the strawberry "lava," and garnish with

melted white chocolate, strawberries, walnuts,

pomegranate seeds, hibiscus, and a drizzle of hot honey