Ruby Cherry Vanilla Dream Bombs with Cream BurstCenter

Ingredients

For the Cream Burst Center:

1/2 cup sweetened condensed milk

1/4 cup heavy cream

1/2 tsp vanilla bean paste

1/2 tsp gelatin powder, bloomed in 1 tbsp cold water

For the Ruby Cherry Mousse:

1 cup dark sweet cherries, pitted and pureed (approx. 1/2

cup strained)

8 oz cream cheese, softened

1/2 cup powdered sugar

1 1/2 cups heavy cream, whipped to soft peaks

2 tsp gelatin powder, bloomed in 2 tbsp cold water

1 drop ruby or deep red food gel

For the 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 cold water

Ruby red food gel

Edible gold dust (optional)

For the Base & Garnish:

6 chocolate digestive biscuits or shortbread rounds

1/4 cup crushed pistachios

Directions

Prepare the burst center by warming the condensed milk,

cream, and vanilla. Stir in the bloomed gelatin until

dissolved. Pour into mini semi-sphere silicone molds and

freeze until rock solid.

For the mousse, beat the cream cheese and powdered

sugar until smooth. Incorporate the strained cherry puree

and red food gel. Melt the bloomed gelatin and whisk it

into the cherry mixture, then gently fold in the whipped

heavy cream.

Fill large semi-sphere silicone molds halfway with the

ruby cherry mousse. Press a frozen cream center into the

middle of each, top with more mousse, and level off.

Freeze for at least 8 hours.

To make the glaze, simmer sugar, water, and condensed

milk. Remove from heat and whisk in the bloomed

gelatin and white chocolate chips until smooth.

Emulsify with a stick blender, adding ruby red food gel

until you reach a deep, jewel-toned crimson. Let the glaze

cool to 32°C.

Unmold the frozen "bombs" onto a wire rack. Pour the

glaze over each in a steady motion to ensure a flawless,

reflective finish.

Carefully transfer each dome to a chocolate biscuit base.

Garnish the bottom edge with crushed pistachios for a

color contrast and add a tiny pinch of gold dust to the

top. Thaw in the refrigerator for 2 hours before serving.