Blood Orange Cheesecake Bombs with Zesty Citrus LavaCenter

Ingredients

For the Blood Orange Cheesecake:

12 oz cream cheese, softened

1/2 cup granulated sugar

1/4 cup fresh blood orange juice

1 tsp vanilla extract

1/2 cup heavy cream, whipped to stiff peaks

1 1/2 tsp gelatin powder bloomed in 2 tbsp blood orange

juice

For the Citrus Lava Center:

1/3 cup fresh blood orange juice

1 tbsp lemon juice

1/4 cup granulated sugar

1 egg yolk

1 tbsp unsalted butter

For the Mirror Glaze:

3/4 cup granulated sugar

1/2 cup sweetened condensed milk

1/2 cup water

1 cup white chocolate chips

1 tbsp gelatin powder bloomed in 1/4 cup water

2 drops red food coloring

For Garnish (optional):

Blood orange zest

Candied citrus peel

Directions

Whisk juices, sugar, and egg yolk for the lava center in a

saucepan over medium heat until thickened; stir in butter

and freeze in mini hemisphere molds for 3 hours.

Beat cream cheese and sugar until smooth, then mix in

the blood orange juice and vanilla.

Melt the bloomed gelatin and stir it into the cream cheese

mixture before gently folding in the whipped cream.

Fill sphere molds halfway with cheesecake mousse,

press a frozen lava core into the center, and top with

more mousse.

Freeze the bombs for at least 6 hours until completely

solid.

Prepare the glaze by simmering sugar, water, and

condensed milk; remove from heat and stir in bloomed

gelatin, white chocolate, and food coloring.

Emulsify the glaze with an immersion blender and let

cool to 90°F.

Remove frozen bombs from molds and place them on a

wire cooling rack over a tray.

Pour the glaze over each bomb in a steady motion to

ensure full coverage.

Allow to set for 10 minutes in the refrigerator before

garnishing with fresh zest and serving.