White Chocolate Lava Strawberry Bombs with CreamCore

Ingredients

For the Main Component:

6 oz white chocolate, finely chopped

1 1/2 cups heavy cream, chilled

1/2 cup strawberry puree, strained

2 tsp gelatin powder

1/4 cup powdered sugar

For the Secondary Component:

1/2 cup heavy cream, chilled

2 tbsp mascarpone cheese

1 tbsp honey

1/2 tsp vanilla bean paste

1 tsp gelatin powder

For the Sauce / Layer / Topping:

1 cup white chocolate chips

1/2 cup granulated sugar

1/4 cup strawberry nectar

1/3 cup condensed milk

2 tsp gelatin powder

1 drop bright red gel food coloring

For Garnish (optional):

1/2 cup fresh strawberries, finely diced

1 tsp dried rose petals

Directions

For the cream core, bloom 1 tsp gelatin in 1 tbsp water;

whisk mascarpone, honey, and vanilla until smooth.

Melt the bloomed gelatin and whisk into the mascarpone,

then fold in 1/2 cup whipped heavy cream.

Pipe the cream into small silicone hemisphere molds and

freeze for 4 hours until solid.

For the strawberry mousse, bloom 2 tsp gelatin in 2 tbsp

water; heat strawberry puree and powdered sugar until

simmering.

Remove from heat, stir in bloomed gelatin, then pour over

chopped white chocolate and whisk until silky.

Once the chocolate-strawberry mixture reaches room

temperature, gently fold in 1 cup whipped heavy cream.

Fill large dome molds halfway with the strawberry

mousse, press a frozen cream center into the middle, and

top with more mousse.

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

To make the lava glaze, bloom 2 tsp gelatin in 1/4 cup

strawberry nectar; boil sugar and condensed milk.

Remove from heat, stir in gelatin and white chocolate

chips until melted, then add red food coloring and strain.

Once the glaze reaches 90°F, pour over the frozen domes

placed on a wire rack.

Transfer to the refrigerator to thaw for 3 hours to ensure

the cream core is soft and flowing.