Ruby Blood Orange Hibiscus Dream Bombs with Glossy Shell

 

Ingredients

For the Blood Orange Dream Bombs:

* 12 oz cream cheese, softened

* 1/2 cup powdered sugar

* 1 tsp vanilla extract

* 1/2 cup blood orange juice

* 1 tsp blood orange zest

* 1 tbsp dried hibiscus petals

* 1/2 cup heavy cream

* 1 tsp unflavored gelatin

* 2 tbsp cold water

For the Citrus Cookie Base:

* 1 cup vanilla cookie crumbs

* 3 tbsp unsalted butter, melted

* 1 tsp orange zest

For the Glossy Ruby Shell:

* 1 1/2 cups white chocolate, chopped

* 1/2 cup sweetened condensed milk

* 2 tsp gelatin powder

* 3 tbsp water

* 3/4 cup granulated sugar

* 1/3 cup water

* 2 drops ruby red gel food coloring

* 1 tsp edible shimmer dust

For Garnish:

* Thin blood orange slices

* Dried hibiscus petals

* Edible sugar crystals

Directions

1. Mix vanilla cookie crumbs, melted butter, and orange

zest until evenly combined.

2. Press the mixture into the base of silicone dome molds

and chill for 10 minutes.

3. Steep hibiscus petals in warm blood orange juice for 5

minutes, then strain.

4. Bloom gelatin with cold water and let sit for 5 minutes.

5. Beat cream cheese, powdered sugar, vanilla extract,

blood orange hibiscus juice, and blood orange zest until

smooth.

6. Warm bloomed gelatin for a few seconds until melted,

then stir into the cheesecake mixture.

7. Whip heavy cream until soft peaks form and fold

gently into the filling.

8. Fill dome molds over the crust layer and smooth the

tops.

9. Freeze for at least 4 hours until completely firm.

10. Bloom gelatin powder with 3 tbsp water for the

glossy shell.

11. Heat sugar and water in a saucepan until dissolved.

Stir in condensed milk and bloomed gelatin.

12. Pour hot mixture over white chocolate and blend until

smooth. Add ruby food coloring and shimmer dust.

13. Let glaze cool slightly, then pour over frozen dream

bombs until fully coated.

14. Finish with blood orange slices, hibiscus petals, and

edible sugar crystals before serving.