Golden Mango Cheesecake Orbs with Liquid PassionfruitCore

Ingredients

For the Liquid Passionfruit Core:

1/2 cup passionfruit puree (strained)

2 tbsp granulated sugar

1/2 tsp cornstarch

For the Mango Cheesecake:

12 oz cream cheese, softened

3/4 cup mango puree

1/3 cup granulated sugar

1 tbsp gelatin powder bloomed in 2 tbsp cold water

1/2 cup heavy cream, whipped to soft peaks

For the Golden Mirror Glaze:

1 cup white chocolate chips

1/2 cup sweetened condensed milk

1/2 cup granulated sugar

1/4 cup water

1 tbsp gelatin powder bloomed in 1/4 cup water

1/4 tsp gold luster dust

2 drops yellow gel food coloring

For Garnish (optional):

Fresh mint leaves

Edible gold leaf

Directions

Combine passionfruit puree, sugar, and cornstarch in a

small saucepan. Bring to a boil, stirring constantly until

slightly thickened. Pour into small sphere molds and

freeze until completely solid.

Beat cream cheese and sugar until smooth. Stir in the

mango puree. Melt the bloomed gelatin and fold it into

the cream cheese mixture. Gently fold in the whipped

cream until combined.

Fill sphere silicone molds halfway with mango

cheesecake. Press a frozen passionfruit core into the

center of each. Cover with the remaining cheesecake,

smooth the tops, and freeze for at least 8 hours.

Simmer sugar, water, and condensed milk in a pot.

Remove from heat and stir in the bloomed gelatin, gold

luster dust, and yellow food coloring. Pour over white

chocolate chips and whisk until glossy and uniform.

Once the glaze reaches 90 degrees Fahrenheit, unmold

the frozen orbs and place on a wire rack. Pour the glaze

evenly over the orbs.

Allow the glaze to set for 15 minutes. Transfer to a

serving plate and let thaw in the refrigerator for 2 hours

before serving. Garnish with a mint leaf and gold leaf.