Diamond Peach Bellini Cheesecake Domes with PinkCrystal Glaze

Ingredients

For the Peach Bellini Cheesecake:

12 oz cream cheese, softened

1/2 cup granulated sugar

1/3 cup peach puree (from fresh or frozen peaches,

strained)

2 tbsp Prosecco or sparkling wine

1 tsp vanilla extract

1 1/2 tsp powdered gelatin

2 tbsp cold water

For the Prosecco Jelly Heart:

1/2 cup Prosecco

1 tbsp peach schnapps

1 tbsp granulated sugar

1 tsp powdered gelatin

1 tbsp cold water

For the Pink Crystal 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 pink food coloring gel

1/2 tsp edible silver luster dust

For Garnish:

Edible "diamond" sugar crystals

Tiny fresh peach wedge

1 small mint leaf

Directions

The Heart: Bloom 1 tsp gelatin in 1 tbsp water. Heat 1/4

cup Prosecco with sugar until dissolved; stir in gelatin.

Add remaining Prosecco and schnapps. Pour into mini

sphere molds and freeze until solid (about 4 hours).

The Cheesecake: Bloom 1 1/2 tsp gelatin in 2 tbsp water;

melt briefly in the microwave. Beat cream cheese and

sugar until smooth. Incorporate peach puree, 2 tbsp

Prosecco, vanilla, and the melted gelatin.

Assembly: Fill large dome silicone molds halfway with

cheesecake mixture. Press a frozen Prosecco heart into

the center. Top with more cheesecake, smooth the tops,

and freeze for at least 6 hours.

The Glaze: Bloom 1 tbsp gelatin in 3 tbsp water. Simmer

sugar, 1/4 cup water, and condensed milk in a pan.

Remove from heat and stir in the bloomed gelatin.

The Finish: Pour hot liquid over white chocolate chips.

Add pink coloring and silver dust. Whisk until glossy and

strain.

Glazing: Once glaze reaches 90°F, unmold frozen domes

onto a wire rack. Pour glaze over each dome in a fluid

motion.

Garnish: Decorate with sugar "diamonds," a peach sliver,

and mint. Thaw in the fridge for 2 hours before serving