Ruby Strawberry Coconut Cream Bombs with MirrorFinish

Ingredients

For the Coconut Cream Mousse:

1 cup coconut cream, chilled and whipped

6 oz cream cheese, softened

1/3 cup powdered sugar

1/2 tsp coconut extract

1 1/2 tsp gelatin powder bloomed in 2 tbsp cold water

For the Strawberry Core:

1/2 cup strawberry purée (fresh or frozen)

1 tbsp granulated sugar

1 tsp lemon juice

1/2 tsp gelatin powder bloomed in 1 tbsp water

For the Ruby Mirror Glaze:

3/4 cup granulated sugar

1/2 cup sweetened condensed milk

1/2 cup water

1 cup ruby chocolate chips (or white chocolate with pink

coloring)

1 tbsp gelatin powder bloomed in 1/4 cup water

For Garnish (optional):

2 fresh strawberries, finely diced

Toasted coconut flakes

Directions

Combine strawberry purée, sugar, and lemon juice in a

small saucepan over low heat until sugar dissolves; stir

in the small portion of bloomed gelatin.

Pour strawberry mixture into mini hemisphere molds and

freeze for 2 hours until solid.

Beat softened cream cheese and powdered sugar until

smooth, then stir in the coconut extract and melted larger

portion of bloomed gelatin.

Gently fold the whipped coconut cream into the cream

cheese mixture.

Fill large sphere molds halfway with coconut mousse,

press a frozen strawberry core into the center, and cover

with more mousse.

Freeze the bombs for at least 6 hours.

Prepare the glaze by simmering sugar, water, and

condensed milk; remove from heat and stir in the

remaining bloomed gelatin and ruby chocolate chips.

Use an immersion blender to smooth the glaze and let it

cool to 90°F.

Remove frozen bombs from molds, place on a wire rack,

and pour the ruby glaze over them until fully coated.

Let set in the refrigerator for 15 minutes before

garnishing with coconut flakes and diced strawberries.