Midnight Citrus Vanilla Dream Domes with Crystal Mirror

Ingredients

For the Vanilla Bean Mousse:

1 cup heavy cream, chilled

4 oz white chocolate, finely chopped

1/2 cup whole milk

1 vanilla bean, split and scraped

1 1/2 tsp gelatin powder

2 tbsp cold water

For the Citrus Curd Core:

1/2 cup fresh orange juice

1 tbsp lemon juice

1/3 cup granulated sugar

2 egg yolks

2 tbsp unsalted butter, cubed

For the Crystal 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 + 1/4 cup water

1 drop violet food coloring (optional)

For Garnish (optional):

Edible silver leaf

Clear sugar shards

Directions

Whisk orange juice, lemon juice, sugar, and egg yolks in a

small saucepan over medium heat until thickened; stir in

butter and freeze in mini hemisphere molds for 2 hours.

Bloom gelatin in 2 tablespoons of water.

Heat milk and vanilla seeds until simmering, then stir in

bloomed gelatin and pour over white chocolate; stir until

smooth and let cool to room temperature.

Fold whipped heavy cream into the white chocolate

mixture to create a light mousse.

Fill large hemisphere molds halfway with mousse, press

a frozen citrus core into the center, and cover with more

mousse; freeze for at least 6 hours.

Bloom the remaining gelatin in 1/4 cup water.

Simmer sugar, condensed milk, and 1/2 cup water;

remove from heat and stir in bloomed gelatin and white

chocolate chips until smooth.

Blend the glaze with a stick blender, adding coloring to

achieve a deep "midnight" hue, and let cool to 90°F.

Place frozen domes on a wire rack and pour the glaze

over them in a single, continuous motion.

Let the glaze set for 10 minutes before transferring to a

serving plate and garnishing with silver leaf.