Emerald Kiwi Coconut Cheesecake Domes with CrystalShell

Ingredients

For the Coconut Cheesecake Filling:

10 oz cream cheese (softened)

1/4 cup coconut cream (thick portion from a chilled can)

1/2 cup powdered sugar

1 tsp vanilla bean paste

1/4 cup toasted shredded coconut (finely chopped)

For the Kiwi Emerald Center:

3 ripe kiwis (peeled and pureed)

1 tbsp lime juice

1 tbsp honey

1/2 tsp agar agar or gelatin powder

For the Crystal Shell (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)

Deep emerald green gel food coloring

1/4 tsp edible teal luster dust

For the Macadamia Nut Base:

1/2 cup macadamia nuts (finely ground)

1/4 cup all-purpose flour

2 tbsp unsalted butter (melted)

1 tbsp granulated sugar

For Garnish:

Slices of fresh star-cut kiwi

Clear sanding sugar (for the "crystal" effect)

Edible silver leaf

Directions

Prepare the kiwi center: In a small saucepan, simmer the

kiwi puree, lime juice, and honey. Stir in the agar agar or

gelatin and simmer for 2 minutes. Pour into mini-sphere

silicone molds and freeze for 2 hours until set.

Prepare the cheesecake filling: In a medium bowl, beat

the cream cheese, coconut cream, and powdered sugar

until completely smooth. Fold in the vanilla bean paste

and toasted coconut.

Fill silicone dome molds halfway with the cheesecake

mixture. Press a frozen kiwi center into the middle of

each, then cover with the remaining cheesecake mixture.

Smooth the tops and freeze for at least 6 hours.

Prepare the base: Preheat your oven to 350°F. Mix

ground macadamia nuts, flour, melted butter, and sugar

until a sandy dough forms. Press into a thin layer on a

baking sheet and bake for 10–12 minutes. While warm,

cut into circles the size of your domes.

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

condensed milk to a simmer in a saucepan. Remove

from heat and stir in the bloomed gelatin until dissolved.

Pour the hot liquid over the white chocolate chips. Let sit

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

gel coloring and teal luster dust to create depth.

Let the glaze cool to 90°F (32°C).

Unmold the frozen domes and place them on a wire rack.

Pour the emerald glaze over each dome in a single,

continuous motion for a flawless finish.

While the glaze is still slightly tacky, press clear sanding

sugar around the base of each dome to create a "crystal"

crust.

Carefully transfer the glazed domes onto the macadamia

bases. Garnish with a small slice of star-cut kiwi and

silver leaf. Thaw in the refrigerator for 2 hours before

serving.