Ingredients
For the Soft Cream Core:
0.5 cup heavy cream
1 tbsp powdered sugar
0.5 tsp vanilla bean paste
0.5 tsp gelatin powder, bloomed in 1 tbsp water
For the Coconut Cheesecake:
12 oz cream cheese, softened
0.5 cup coconut cream (thick part from the can)
0.33 cup granulated sugar
0.25 cup shredded coconut, finely pulsed
1 tsp vanilla extract
1.5 tsp gelatin powder, bloomed in 2 tbsp water
For the White Mirror Glaze:
0.75 cup white chocolate chips
0.25 cup heavy cream
0.25 cup light corn syrup
2 tsp gelatin powder, bloomed in 2 tbsp water
White gel food coloring (optional)
For Garnish (optional):
Toasted coconut flakes
Clear sugar pearls
Directions
Whip heavy cream, powdered sugar, and vanilla bean
paste until stiff peaks form. Stir in the melted bloomed
gelatin. Pipe into small sphere molds and freeze until
solid.
In a large bowl, beat softened cream cheese and
granulated sugar until light and fluffy. Mix in the coconut
cream, pulsed shredded coconut, and vanilla extract.
Gently melt the bloomed gelatin in the microwave for 15
seconds. Fold it into the coconut cheesecake mixture
until completely smooth.
Fill spherical silicone molds halfway with the cheesecake
mixture. Press a frozen cream core into the center of
each. Cover with remaining cheesecake mixture and level
the tops. Freeze for at least 6 hours.
For the glaze, combine heavy cream, corn syrup, and
sugar in a small saucepan and bring to a simmer.
Remove from heat and stir in the bloomed gelatin until
dissolved.
Pour the liquid over white chocolate chips. Let sit for 1
minute, then whisk or blend until smooth. Add white food
coloring if a more opaque look is desired. Cool glaze to
92°F.
Unmold the frozen cheesecake bombs onto a wire rack.
Pour the glaze over each sphere until fully coated and
glossy.
Let the glaze set for 5 minutes. Transfer to a serving
plate and garnish with toasted coconut flakes and sugar
pearls. Thaw in the refrigerator for 2 hours before
serving.
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