Emerald Kiwi Coconut Cream Domes with Crystal PrismFinish

Ingredients

For the Kiwi Emerald Center:

3 ripe kiwis, peeled and pureed

1 tbsp honey

1 tsp lime juice

1/2 tsp agar-agar powder

For the Coconut Cream Mousse:

1 cup coconut cream, chilled

4 oz white chocolate, melted and cooled

1/2 cup heavy cream, whipped to soft peaks

1 tsp vanilla bean paste

For the Crystal Prism Mirror Glaze:

3/4 cup granulated sugar

1/2 cup sweetened condensed milk

1/2 cup water

1 cup white chocolate chips

1 tbsp unflavored gelatin

3 tbsp cold water

Emerald green gel food coloring

1 tsp edible silver prism powder

For Garnish:

6 thin slices of kiwi

1 tsp clear rock sugar crystals

Directions

Combine kiwi puree, honey, lime juice, and agar-agar in a

small saucepan. Bring to a light boil for 1 minute. Pour

into small hemisphere molds and freeze until solid.

Whisk chilled coconut cream and vanilla paste until

smooth. Fold in the melted white chocolate and then the

whipped heavy cream until light and airy.

Fill large silicone dome molds halfway with the coconut

cream mousse. Press a frozen kiwi center into the middle

of each dome.

Top with remaining mousse, smooth the base, and freeze

for at least 5 hours until completely firm.

Bloom gelatin in 3 tbsp cold water. Boil sugar, water, and

condensed milk in a saucepan. Remove from heat and

stir in the bloomed gelatin and white chocolate chips

until glossy.

Add emerald green food coloring and the silver prism

powder to the glaze. Strain through a fine-mesh sieve

and cool to 90°F.

Unmold the frozen domes and place them on a wire rack

over a tray. Pour the emerald glaze over each dome in a

single, steady motion to ensure a smooth finish.

Let the domes set in the refrigerator for 15 minutes.

Garnish with a fresh kiwi slice and a few rock sugar

crystals to enhance the prism effect.