Ingredients
For the Zesty Lime Jewel Core:
1/2 cup fresh lime juice
1/4 cup water
1/3 cup granulated sugar
1 tbsp lime zest
1 tsp gelatin powder, bloomed in 1 tbsp cold water
For the Coconut Dream Mousse:
1 can (13.5 oz) full-fat coconut milk, chilled overnight
(solid cream only)
4 oz cream cheese, softened
1/2 cup powdered sugar
1 tsp coconut extract
1 cup heavy cream, whipped to soft peaks
2 tsp gelatin powder, bloomed in 2 tbsp cold water
For the Gloss 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
Bright teal or lime green food gel
White food gel (for marbling effect)
For the Base & Garnish:
6 toasted coconut macaroons or shortbread rounds
Toasted shredded coconut
Directions
Heat lime juice, water, sugar, and zest until simmering.
Stir in the bloomed gelatin until dissolved. Pour into mini
semi-sphere molds and freeze until rock solid.
For the mousse, scoop the hardened coconut cream from
the chilled can and beat with the cream cheese,
powdered sugar, and coconut extract until smooth.
Melt the bloomed gelatin and whisk it into the coconut
mixture, then gently fold in the whipped heavy cream.
Fill large semi-sphere silicone molds halfway with the
coconut mousse. Press a frozen lime core into the center,
top with more mousse, and level the tops. 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. Add the primary food gel
color, then swirl in a drop of white for a "tropical water"
marbled effect. Let cool to 32°C.
Unmold the frozen "bombs" onto a wire rack. Pour the
gloss glaze over each in a single motion for a seamless,
reflective finish.
Carefully move each dome onto a coconut base. Garnish
the bottom edge with toasted shredded coconut and let
thaw in the refrigerator for 2 hours before serving.
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