Diamond Peach Champagne Mirror Glaze Domes withCream Core

Ingredients

For the Champagne Mousse:

1/2 cup dry Champagne or Sparkling Wine

1 tsp gelatin powder

6 oz white chocolate, finely chopped

1 cup heavy cream, chilled

For the Cream Core:

1/2 cup heavy cream

1 tbsp powdered sugar

1/4 tsp vanilla bean paste

For the Peach Layer:

1/2 cup peach puree, strained

1 tbsp granulated sugar

1/2 tsp gelatin powder

For the Mirror Glaze:

1/2 cup granulated sugar

1/3 cup sweetened condensed milk

1/2 cup white chocolate chips

1 tsp gelatin powder bloomed in 2 tbsp water

1/4 tsp edible diamond white luster dust

For Garnish (optional):

Small mint leaf

Fresh peach slice

Directions

Whisk cream core ingredients to stiff peaks, pipe into

small sphere inserts, and freeze until solid.

Simmer peach puree and sugar, stir in bloomed gelatin,

pour over frozen cream cores in a slightly larger insert,

and freeze again.

Bloom gelatin in Champagne for 5 minutes, then heat

gently until dissolved.

Pour hot Champagne over white chocolate, whisk until

smooth, and cool to room temperature.

Fold whipped heavy cream into the Champagne mixture

to create the mousse.

Fill large dome molds halfway with mousse, press the

frozen peach-cream core into the center, and fill with

remaining mousse. Freeze for 6 hours.

To make the glaze, simmer sugar, condensed milk, and

1/4 cup water. Remove from heat, stir in bloomed gelatin,

white chocolate, and luster dust.

Blend and strain the glaze, let it cool to 90°F, and pour

over the frozen unmolded domes.