Golden Peach Vanilla Cheesecake Bombs with CrystalCoating

Ingredients

For the Vanilla Cheesecake:

12 oz cream cheese, softened

1/2 cup powdered sugar

1 tsp vanilla bean paste

1 cup heavy cream, whipped to stiff peaks

1 tbsp gelatin powder bloomed in 3 tbsp cold water

For the Golden Peach Center:

1 cup ripe peaches, finely diced

2 tbsp granulated sugar

1 tsp lemon juice

1/4 tsp ground ginger

For the Crystal Coating:

12 oz white chocolate melting wafers

1/2 cup clear coarse sanding sugar

1/4 tsp gold luster dust

For Garnish:

1 tbsp fresh mint, finely chiffonade

8 small peach slivers

Directions

Simmer diced peaches with sugar, lemon juice, and

ginger in a small pan until soft and jam-like, then freeze

in small semi-sphere molds.

Beat cream cheese, powdered sugar, and vanilla bean

paste until light and fluffy.

Melt the bloomed gelatin and stir into the cream cheese

mixture, then gently fold in the whipped cream.

Fill sphere molds halfway with cheesecake mousse,

insert a frozen peach center, and fill to the top.

Freeze the bombs for at least 6 hours until rock solid.

Melt white chocolate wafers in 30-second intervals until

smooth.

Dip each frozen bomb into the chocolate, then

immediately roll in coarse sanding sugar mixed with gold

luster dust to create the crystal effect.

Place on a tray and refrigerate for 2 hours to allow the

peach center to thaw and the cheesecake to soften

before serving.