Emerald Lime Pistachio Cheesecake Bombs with CrystalCore

Ingredients

For the Pistachio Cheesecake:

8 oz cream cheese, softened

1/2 cup pistachio paste (unsweetened)

1/2 cup powdered sugar

1 cup heavy cream, chilled

1 tbsp gelatin powder bloomed in 2 tbsp water

1 drop emerald green food coloring gel

For the Crystal Lime Core:

1/2 cup fresh lime juice

1/4 cup water

1/3 cup granulated sugar

1 tsp lime zest

1 tsp gelatin powder bloomed in 1 tbsp water

For the Crystal 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

For Garnish (optional):

Finely crushed pistachios

Clear edible sugar crystals

Fresh lime zest curls

Directions

Combine lime juice, water, and sugar in a small

saucepan; heat until sugar dissolves. Stir in the small

portion of bloomed gelatin and lime zest.

Pour the lime mixture into small semi-sphere molds and

freeze for 3 hours until completely solid.

Beat softened cream cheese, pistachio paste, and

powdered sugar until smooth and vibrant green.

Whip heavy cream to stiff peaks and gently fold into the

pistachio mixture along with the melted bloomed gelatin

and green gel.

Fill large dome molds halfway with the pistachio

cheesecake, press a frozen lime crystal core into the

center, and top with more cheesecake.

Freeze the "bombs" for at least 8 hours or until rock solid.

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

milk; remove from heat and whisk in gelatin and white

chocolate.

Blend with an immersion blender until perfectly clear and

smooth; let cool until it reaches 90°F.

Unmold the frozen pistachio domes onto a wire rack and

pour the clear glaze over them for a glass-like finish.

Allow the glaze to set in the refrigerator for 20 minutes,

then garnish the base with crushed pistachios and top

with lime zest.