Diamond Lemon Vanilla Mirror Domes with Cream Heart

Ingredients

For the Vanilla Bean Mousse:

8 oz high-quality white chocolate, finely chopped

1/2 cup whole milk

1 vanilla bean, scraped (or 2 tsp vanilla bean paste)

1 1/2 tsp powdered gelatin

2 tbsp cold water

1 1/2 cups heavy cream, chilled

For the Lemon Cream Heart:

1/2 cup heavy cream

3 tbsp premium lemon curd

1/2 tsp lemon zest

1/8 tsp sea salt

For the Diamond Mirror Glaze:

1 1/4 cups white chocolate chips

1/2 cup sweetened condensed milk

1/2 cup granulated sugar

1/4 cup water

1 tbsp powdered gelatin

3 tbsp cold water (to bloom)

1/2 tsp edible white luster dust

1/4 tsp holographic edible glitter

For Garnish:

1/2 tsp clear isomalt "diamonds" (or coarse rock sugar)

Small sprig of fresh mint

Directions

Prepare the "heart" by whisking 1/2 cup heavy cream

with lemon curd, zest, and salt until thick. Pipe into mini

sphere silicone molds and freeze for 4 hours until solid.

Bloom 1 1/2 tsp gelatin in 2 tbsp cold water for 5

minutes.

In a small saucepan, heat milk and vanilla bean seeds

until simmering. Remove from heat and stir in the

bloomed gelatin until dissolved.

Pour the hot milk over the chopped white chocolate. Let

sit for 2 minutes, then whisk until silky. Cool to room

temperature.

Whip 1 1/2 cups heavy cream to soft peaks and gently

fold into the vanilla chocolate mixture.

Fill large dome silicone molds halfway with mousse.

Press a frozen lemon cream heart into the center of each.

Cover with remaining mousse and level the tops. Freeze

for at least 6 hours.

To make the glaze, bloom 1 tbsp gelatin in 3 tbsp water.

Bring sugar, water, and condensed milk to a simmer in a

saucepan. Remove from heat and stir in the bloomed

gelatin until melted.

Pour the hot liquid over white chocolate chips. Add the

white luster dust and holographic glitter. Whisk until

smooth and strain through a fine-mesh sieve.

Let the glaze cool to 90°F. Unmold the frozen domes

onto a wire rack.

Pour the diamond glaze over each dome in a single, fluid

motion to create a reflective, shimmering surface.

Garnish the base with isomalt "diamonds" and a tiny

mint leaf. Thaw in the refrigerator for 2 hours before

serving.