Emerald Lime White Chocolate Domes with HiddenVanilla Center

Ingredients

For the Vanilla Center:

0.5 cup heavy cream

1 tbsp powdered sugar

1 tsp vanilla bean paste

0.5 tsp gelatin powder, bloomed in 1 tbsp water

For the Lime White Chocolate Mousse:

1.25 cups heavy cream, divided

1 cup white chocolate chips

1 tbsp lime zest

2 tbsp fresh lime juice

1 tsp gelatin powder, bloomed in 2 tbsp water

For the Emerald Mirror Glaze:

0.75 cup white chocolate chips

0.5 cup granulated sugar

0.25 cup water

0.25 cup sweetened condensed milk

2 tsp gelatin powder, bloomed in 2 tbsp water

Emerald green gel food coloring

For Garnish (optional):

Micro-planed lime zest

Clear isomalt crystals

Directions

Heat 2 tablespoons of the heavy cream and dissolve the

bloomed gelatin into it. Whisk into the remaining cream,

powdered sugar, and vanilla. Pour into small sphere

molds and freeze until solid.

Melt white chocolate chips with 0.25 cup of heavy cream

in the microwave until smooth. Stir in the lime zest, lime

juice, and melted bloomed gelatin. Let cool to room

temperature.

Whip the remaining 1 cup of heavy cream to soft peaks.

Gently fold the lime chocolate mixture into the whipped

cream until smooth.

Fill dome molds halfway with the lime mousse. Press a

frozen vanilla center into the middle of each. Cover with

remaining mousse and level with a spatula. Freeze for at

least 8 hours.

For the glaze, bring water, sugar, and condensed milk to

a simmer. Remove from heat and stir in the bloomed

gelatin until dissolved.

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

for 1 minute, then blend with a stick blender, adding

green food coloring until a deep emerald shade is

reached. Cool to 92°F.

Unmold the frozen domes onto a wire rack. Pour the

glaze over each dome in a circular motion to ensure

smooth coverage.

Let the glaze set for 5 minutes. Transfer to a plate and

garnish with a pinch of lime zest and isomalt crystals.

Thaw in the refrigerator for 2 hours before serving.