Watermelon Mint Mousse Bombs

 

Ingredients

1 1/2 cups fresh watermelon juice, strained

1 1/2 cups heavy cream, chilled

1/4 cup granulated sugar

1 tbsp fresh lime juice

2 tsp gelatin powder

1 drop leaf green gel food coloring

1/2 cup white chocolate chips

1/4 cup heavy cream

1/2 tsp peppermint extract

1 drop neon pink gel food coloring

1 tbsp mini dark chocolate chips (for "seeds")

1 cup white chocolate chips

1/2 cup granulated sugar

1/4 cup water

1/3 cup condensed milk

2 tsp gelatin powder

Bright pink and emerald green gel food coloring

1 tsp edible silver luster dust

6 small fresh mint leaves

1/4 cup black sesame seeds

1 tbsp lime zest

Directions

For the minty pink core, heat 1/4 cup heavy cream until

simmering, then pour over 1/2 cup white chocolate chips.

Let sit for 2 minutes, add peppermint extract, pink

coloring, and mini chocolate chips; stir until smooth.

Pour the ganache into small silicone hemisphere molds

and freeze for 4 hours until solid.

For the watermelon mousse, bloom 2 tsp gelatin in 2

tbsp watermelon juice; heat the remaining juice and

sugar in a small saucepan until simmering.

Stir in the bloomed gelatin and lime juice until dissolved,

then add the green coloring and cool to room

temperature.

Whip the remaining 1 1/2 cups heavy cream to soft

peaks and gently fold into the cooled watermelon base.

Fill large dome molds halfway with the green mousse,

press a frozen pink mint center into the middle, and top

with more mousse.

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

For the 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

chips until smooth, then divide into two bowls to tint with

bright pink and emerald green.

Once the glaze reaches 90°F, pour the green glaze over

the frozen domes, then immediately drizzle the pink

glaze over the top for a "rind and fruit" contrast.

Press black sesame seeds around the base of each

dome to mimic seeds and garnish with a fresh mint leaf

and lime zest.

Thaw in the refrigerator for 3 hours and finish with a light

dusting of silver luster dust before serving.