Citrus Orange Vanilla Mirror Bombs with Cream Burst

Ingredients

For the Orange Vanilla Mousse:

10 oz cream cheese (softened)

1/2 cup Greek yogurt (plain, full fat)

1/2 cup powdered sugar

1 tbsp fresh orange zest

1 tsp vanilla bean paste

For the Vanilla Cream Burst (Center):

1/2 cup heavy cream

1 tbsp honey

1/2 tsp vanilla extract

1 pinch salt

For the Orange Mirror Glaze:

1/2 cup granulated sugar

1/3 cup sweetened condensed milk

1/4 cup water

1/2 cup white chocolate chips

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

Bright orange gel food coloring

For the Almond Sponge Base:

1/2 cup almond flour

1/4 cup all-purpose flour

2 large eggs

1/4 cup granulated sugar

1 tbsp melted butter

For Garnish:

Candied orange peel strips

Edible gold leaf

White chocolate curls

Directions

Prepare the cream burst: Whip the heavy cream, honey,

vanilla, and salt until stiff peaks form. Pipe small

mounds onto a tray and freeze for 2 hours until solid.

Prepare the mousse: Beat the cream cheese, Greek

yogurt, powdered sugar, orange zest, and vanilla bean

paste until light and airy.

Fill silicone sphere molds halfway with the mousse.

Press a frozen cream burst into the center of each, then

cover with the remaining mousse. Smooth the tops and

freeze for at least 6 hours until rock solid.

Prepare the base: Preheat oven to 350°F. Whisk eggs and

sugar until pale and thick. Fold in almond flour, all-

purpose flour, and melted butter. Spread 1/4-inch thick

on a parchment-lined sheet and bake for 10 minutes.

Once cool, cut into circles matching the mold diameter.

Make the mirror glaze: Bring sugar, water, and condensed

milk to a simmer. Remove from heat and stir in the

bloomed gelatin until fully dissolved.

Pour the mixture over the white chocolate chips. Let sit

for 2 minutes, then whisk until glossy. Stir in the orange

gel coloring until vibrant.

Let the glaze cool to 90°F (32°C).

Unmold the frozen bombs onto a wire rack over a tray.

Pour the orange glaze over each bomb in a single, fluid

motion for a seamless finish.

Carefully transfer each glazed bomb onto an almond

sponge base using an offset spatula.

Garnish with a strip of candied orange peel, a touch of

gold leaf, and white chocolate curls. Thaw in the

refrigerator for 2 hours before serving.