Rose Gold Strawberry Coconut Cream Bombs with Shiny Shell
Ingredients
For the Strawberry Jewel Core:
1 cup fresh strawberries, pureed and strained
2 tbsp granulated sugar
1 tsp lime juice
1 tsp gelatin powder, bloomed in 1 tbsp cold water
For the Coconut Cream Mousse:
1 can (13.5 oz) full-fat coconut milk, chilled overnight (solid cream only)
4 oz cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla bean paste
1 cup heavy cream, whipped to soft peaks
2 tsp gelatin powder, bloomed in 2 tbsp cold water
For the Rose Gold 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, bloomed in 1/4 cup cold water
Pink and peach food gel
Edible rose gold luster dust
For the Base & Garnish:
6 round buttery shortbread cookies
Edible rose gold leaf or dried rose petals
Directions
Simmer the strawberry puree, sugar, and lime juice for 3 minutes. Stir in the bloomed gelatin until dissolved. Pour into mini semi-sphere molds and freeze until solid.
For the mousse, scoop the solid coconut cream from the chilled can and beat with the cream cheese, powdered sugar, and vanilla until smooth.
Melt the 2 tsp of bloomed gelatin and whisk it into the coconut mixture, then gently fold in the whipped heavy cream.
Fill large semi-sphere molds halfway with the coconut mousse. Press a frozen strawberry core into the center, top with more mousse, and level the tops. Freeze for at least 8 hours.
Prepare the glaze by simmering sugar, water, and condensed milk. Remove from heat and whisk in the bloomed gelatin and white chocolate chips until smooth.
Emulsify with a stick blender, adding pink and peach food gel along with a generous amount of rose gold luster dust. Let the glaze cool to 32°C.
Unmold the frozen “bombs” onto a wire rack. Pour the glaze over each dome in a single, fluid motion to create the shiny rose gold shell.
Transfer the domes onto the shortbread bases. Garnish with a touch of rose gold leaf or a dried petal. Thaw in the refrigerator for 2 hours before serving.
Nutritional Info (per serving, serves 6)
Calories: 450
Protein: 5g
Carbohydrates: 51g
Fat: 27g
Fiber: 1g
Sugar: 42g
Sodium: 165mg
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