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Peach Raspberry Velvet Bombs with Liquid Gold Mirror Finish – A Stunning Showstopper Dessert
I still remember the first time I saw a mirror glaze cake in a Parisian pâtisserie window — the surface was so flawless I thought it was polished metal, not something you could eat. That moment stayed with me through culinary school and eventually landed here, in my NYC kitchen, where I set out to create a dessert that felt every bit as luxurious but with the bright, sun-ripened flavors of my Moroccan childhood. These Peach Raspberry Velvet Bombs with Liquid Gold Mirror Finish are the result: a velvety peach-raspberry mousse wrapped around a jewel-like raspberry core, all perched on a buttery biscuit base and cloaked in a shimmering edible gold glaze that catches the light like liquid treasure. It’s a gold mirror glaze dessert that tastes as breathtaking as it looks.
The first bite is a cascade of textures and temperatures — the glossy glaze gives way to a cloud-soft mousse, then a burst of tangy raspberry from the frozen core, with the crumbly biscuit base grounding every forkful. Peaches bring a honeyed warmth that softens the raspberry’s sharpness, while the cream cheese in the mousse adds a silky richness reminiscent of the French fromage blanc desserts I learned to make in Paris. I brightened the filling with a whisper of vanilla and lemon — the same trick my mother used in her fruit salades back in Marrakech. Every element is deliberate, every flavor balanced.
What makes my version different? I’ve streamlined the timing so the components work together without overwhelming a home baker, and I’m sharing the exact technique for a foolproof Liquid Gold Mirror Finish — no pastry degree required. You’ll learn how to bloom gelatin properly, why temperature control is the secret to a streak-free glaze, and one common mistake that can turn your gold surface cloudy. Whether you’re planning a birthday showpiece or just want to surprise your dinner guests with something unforgettable, this raspberry mousse recipe will give you professional results at home.
Why This Peach Raspberry Velvet Bombs Recipe Is the Best
The Flavor Secret: This isn’t just a pretty dessert — it’s a study in contrast. The peach puree adds a lush, almost tropical sweetness that balances the raspberry’s tart edge, while the cream cheese mousse brings a tangy richness that keeps every bite from feeling cloying. I learned this balancing act from my mother’s tagines, where dried fruit and citrus work together to create depth. Here, the same principle applies: the frozen raspberry core hits your palate like a cold, bright jewel, waking up the creamy mousse around it.
Perfected Texture: The velvet mousse is whipped to soft peaks and folded gently to keep it airy — a technique I honed during my Paris training, where overmixing was the fastest way to deflate a soufflé. The biscuit base is pressed thin and chilled firm, so it stays crunchy beneath the mousse rather than turning soggy. And the glaze? It’s poured at exactly 90°F (32°C) to create that glass-like finish. Too hot and it runs off; too cold and it thickens before smoothing out. I’ve tested this dozens of times so you don’t have to guess.
Foolproof & Fast: Despite its elegant appearance, this edible gold dessert comes together with straightforward equipment — dome molds, a silicone insert for the cores, and a wire rack. The gelatin gives you a forgiving window for the glaze, and the recipe is broken into manageable stages that fit around your schedule. Make the cores and mousse one day, glaze the next. Even if you’ve never worked with mirror glaze before, my step-by-step cues will guide you to a flawless, streak-free finish every time.
Peach Raspberry Velvet Bombs Ingredients
I source my peaches from the Union Square Greenmarket in late summer — the fragrant, blush-ripe ones that perfume the whole bag — and my raspberries from a small farm upstate that freezes them at peak sweetness. But frozen fruit works beautifully here too, which makes this recipe accessible year-round. Every ingredient on this list serves a purpose, and I’ve included notes on where to find the best versions in a standard US grocery store.
Ingredients List
- For the Peach Raspberry Velvet Mousse: 1 cup peach puree, 3/4 cup raspberry puree, 8 oz cream cheese (softened), 1 cup heavy cream, 1/2 cup granulated sugar, 1 tsp vanilla extract, 2 tsp powdered gelatin, 3 tbsp cold water
- For the Raspberry Core: 3/4 cup raspberry puree, 2 tbsp granulated sugar, 1 tsp lemon juice, 1 tsp powdered gelatin, 1 tbsp cold water
- For the Biscuit Base: 1 cup digestive biscuits (finely crushed), 3 tbsp melted butter
- For the Liquid Gold Mirror Finish: 1 cup granulated sugar, 1/2 cup water, 1/2 cup sweetened condensed milk, 1 cup white chocolate (finely chopped), 1 tbsp powdered gelatin, 3 tbsp cold water, 1 tsp clear vanilla extract, 1 1/2 tsp edible gold luster dust
- For Garnish (optional): Fresh raspberries, peach slices, edible gold flakes
Ingredient Spotlight
Peach Puree: The backbone of the mousse — choose ripe, fragrant peaches for maximum flavor. If using fresh, peel and blitz until smooth. No fresh peaches? High-quality frozen peach puree or thawed frozen peaches (drained) work perfectly. Avoid canned peaches in syrup, which add too much sugar and a metallic note.
Raspberry Puree: Provides the tart counterpoint. I prefer seedless puree for the mousse and cores, but you can strain it yourself through a fine-mesh sieve. Frozen raspberries, thawed and blitzed, yield excellent puree — just cook them briefly with a little sugar to concentrate the flavor if they seem watery.
White Chocolate: The base of the gold mirror glaze — use a high-quality brand (I like Valrhona or Ghirardelli) with a high cocoa butter content. Finely chop it so it melts smoothly into the hot liquid. Avoid white chocolate chips, which often contain stabilizers that can make the glaze grainy.
Edible Gold Luster Dust: This is what gives the glaze its shimmering, metallic finish. Look for “edible gold luster dust” at baking supply stores or online. It’s different from pearl dust — gold luster has a warmer, more reflective sheen. A little goes a long way; 1 1/2 teaspoons is plenty for this glaze.
Powdered Gelatin: The structural hero of both the mousse and the glaze. Use unflavored powdered gelatin (like Knox) and always bloom it in cold water for 5 minutes before heating. This ensures smooth incorporation without lumps.
| Original Ingredient | Best Substitution | Flavor / Texture Impact |
|---|---|---|
| Peach puree | Apricot puree or nectar | Slightly less sweet, more floral; similar velvet texture |
| Raspberry puree | Strawberry or blackberry puree | Less tart, more sweet; color shifts to pink or deep purple |
| Cream cheese | Mascarpone | Richer, even silkier mousse; slightly less tang |
| Digestive biscuits | Graham crackers or shortbread | Graham adds honey note; shortbread is more buttery |
| White chocolate | White candy melts (with cocoa butter) | Slightly less creamy; glaze may be less glossy |
How to Make Peach Raspberry Velvet Bombs — Step-by-Step
This recipe has several components, but I’ve broken them into clear stages so you can work through them with confidence. Don’t be intimidated — once you see the glaze flow over that frozen mounded mousse, you’ll be hooked.
Step 1: Prepare the Biscuit Base
Mix 1 cup finely crushed digestive biscuits with 3 tbsp melted butter until the texture resembles wet sand. Press a thin, even layer into the bottom of each dome mold — about 1/8 inch thick — and chill for 15 minutes to set. This creates a sturdy foundation that stays crunchy after glazing.
💡 Sara’s Pro Tip: Use the flat bottom of a small glass or a measuring cup to press the crumbs firmly and evenly into the mold. Uneven thickness can cause the base to crack when unmolding.
Step 2: Make the Raspberry Core
Bloom 1 tsp powdered gelatin in 1 tbsp cold water for 5 minutes. Heat 3/4 cup raspberry puree with 2 tbsp sugar and 1 tsp lemon juice until warm — not boiling. Stir in the bloomed gelatin until fully dissolved. Pour into small silicone hemisphere inserts (or an ice cube tray) and freeze until firm, at least 2 hours.
⚠️ Common Mistake to Avoid: Don’t skip the lemon juice — it brightens the raspberry flavor and helps the gelatin set cleanly. Without it, the cores can taste flat and the texture may be soft.
Step 3: Prepare the Peach Raspberry Velvet Mousse
Bloom 2 tsp powdered gelatin in 3 tbsp cold water for 5 minutes. In a large bowl, beat 8 oz softened cream cheese with 1 cup peach puree, 3/4 cup raspberry puree, 1/2 cup sugar, and 1 tsp vanilla extract until smooth. Warm a small portion of the cream (about 3 tbsp) in a small saucepan, dissolve the bloomed gelatin into it, then mix into the fruit-cream cheese base. Whip the remaining cream to soft peaks — when you lift the whisk, the cream should hold a gentle, drooping peak — and fold it gently into the fruit mixture until no white streaks remain.
💡 Sara’s Pro Tip: Fold in the whipped cream in three additions using a silicone spatula. Start with a gentle figure-eight motion to incorporate, then switch to a folding motion to keep the mousse light and airy. Overmixing will deflate it.
Step 4: Assemble the Bombs
Fill each dome mold halfway with the mousse. Place a frozen raspberry core into the center of each mold, pressing it gently into the mousse. Cover with remaining mousse, smoothing the tops flat with an offset spatula. Tap the molds gently on the counter to release any air bubbles.
⚠️ Common Mistake to Avoid: Make sure the raspberry core is fully frozen — if it’s even slightly thawed, it will bleed into the mousse and create a messy, discolored center. Freeze for the full 2 hours minimum.
Step 5: Freeze the Bombs
Freeze the assembled bombs for at least 6 hours, or overnight. They must be completely firm before glazing — a semi-frozen bomb will crack or crumble when you unmold it, and the glaze won’t adhere smoothly.
💡 Sara’s Pro Tip: Place the molds on a flat baking sheet before freezing so they stay level. If the mousse sets at an angle, the bombs will be lopsided and the glaze will pool unevenly.
Step 6: Make the Liquid Gold Mirror Finish
Bloom 1 tbsp powdered gelatin in 3 tbsp cold water for 5 minutes. In a small saucepan, heat 1 cup sugar, 1/2 cup water, and 1/2 cup sweetened condensed milk until steaming — do not boil. Remove from heat and stir in the bloomed gelatin and 1 cup finely chopped white chocolate until completely smooth. Add 1 tsp clear vanilla extract and 1 1/2 tsp edible gold luster dust, then blend with an immersion blender or in a regular blender until the glaze is glossy and no flecks remain. Cool to 90°F (32°C) — test with a thermometer.
⚠️ Common Mistake to Avoid: Never boil the sugar-condensed milk mixture — boiling can cause the condensed milk to curdle and the sugar to crystallize, ruining the glaze’s smoothness. Heat just until steam rises and small bubbles form around the edge.
Step 7: Glaze the Bombs
Unmold the frozen bombs and place them on a wire rack set over a baking sheet (to catch drips). Pour the cooled liquid gold mirror finish evenly over each bomb, starting from the top and letting it cascade down the sides. Work quickly and confidently — the glaze sets fast on the cold surface. Refrigerate for 30 minutes before serving to allow the glaze to set completely.
💡 Sara’s Pro Tip: If the glaze thickens too much while you’re working, gently rewarm it over a water bath or in short microwave bursts (5-10 seconds) and re-blend. Don’t microwave for more than 15 seconds or the gelatin may weaken.
| Step | Action | Duration | Key Visual Cue |
|---|---|---|---|
| 1 | Prepare biscuit base | 15 mins chill | Firm, non-greasy crumb layer |
| 2 | Make raspberry core | 2 hrs freeze | Solid, easy to pop from mold |
| 3 | Prepare mousse | 10 mins | Smooth, creamy, soft peaks |
| 4 | Assemble bombs | 5 mins | Core centered, surface smooth |
| 5 | Freeze bombs | 6+ hrs freeze | Rock hard, no give when pressed |
| 6 | Make mirror finish | 10 mins + cooling | Glossy, smooth, 90°F |
| 7 | Glaze bombs | 30 mins fridge | Shiny, streak-free, set to touch |
Serving & Presentation
These bombs are made for drama. Serve them on a stark white plate or a slate board to let the gold glaze take center stage. Let them sit at room temperature for 3-4 minutes after refrigeration — just enough to soften the mousse slightly without melting the glaze. I like to place each bomb on a small spoonful of raspberry coulis or a smear of peach puree to echo the flavors inside and anchor it on the plate.
Garnish with a few fresh raspberries, a thin slice of ripe peach, and a light shower of edible gold flakes. For an extra touch, add a tiny sprig of mint or lemon thyme — the green against the gold is stunning. These are perfect for birthdays, anniversaries, or any celebration where you want to hear that collective gasp when the dessert hits the table. In my NYC dinner parties, they’re always the first thing to disappear.
In Morocco, we’d serve something like this with mint tea alongside — the sweetness of the dessert plays beautifully against the herbal, slightly bitter tea. In Paris, I learned to pair rich desserts with a small glass of chilled Sauternes or a late-harvest Riesling. For a non-alcoholic option, a sparkling peach nectar or a floral iced tea works wonders.
| Pairing Type | Suggestions | Why It Works |
|---|---|---|
| Side Dish | Raspberry coulis, peach puree swirl, light vanilla cream | Echoes the fruit flavors without competing with the glaze |
| Sauce / Dip | Warm dark chocolate sauce, salted caramel, berry compote | Adds depth and contrast; chocolate especially complements the gold |
| Beverage | Sauternes, late-harvest Riesling, sparkling peach nectar, mint tea | Sweet wines mirror the fruit; tea cuts the richness |
| Garnish | Fresh raspberries, peach slices, edible gold flakes, mint | Fresh fruit brightens the plate; gold flakes reinforce the luxury |
Make-Ahead, Storage & Reheating
This is the ultimate make-ahead dessert — in fact, it needs to be made ahead because of the freezing time. In my NYC schedule, I often prep the raspberry cores and the mousse base on a Friday evening, assemble and freeze overnight, then glaze on Saturday afternoon before a dinner party. The glaze is best applied fresh, but the unglazed frozen bombs will keep for weeks.
| Method | Container | Duration | Reheating Tip |
|---|---|---|---|
| Refrigerator | Airtight container, single layer | Up to 3 days | Bring to room temp 5 mins before serving; do not reheat |
| Freezer | Wrap individually in plastic, then foil | Up to 2 months | Thaw in fridge 2 hrs, then add fresh glaze |
| Make-Ahead | Freeze unglazed bombs in molds | Up to 1 month in advance | Glaze on serving day for best shine |
If you’re storing glazed bombs, refrigerate them in a single layer (not stacked) to protect the glaze. The mirror finish can scratch easily. I don’t recommend reheating these — they’re meant to be served cold. If you want a warm dessert, try the Chocolate-Raspberry variation below, which can be gently warmed under a broiler for 15 seconds to soften the mousse.
Variations & Easy Swaps
| Variation | Key Change | Best For | Difficulty Impact |
|---|---|---|---|
| Chocolate-Raspberry Velvet Bombs | Replace peach puree with 1/2 cup melted dark chocolate | Chocolate lovers, Valentine’s Day | Same — just swap puree |
| Dairy-Free / Vegan Version | Use coconut cream, vegan cream cheese, and agar-agar | Dairy-free guests, vegan diets | Medium — agar sets differently than gelatin |
| Mango-Passion Fruit Twist | Sub mango puree for peach, passion fruit for raspberry core | Tropical-themed parties, summer | Same — easy fruit swap |
Chocolate-Raspberry Velvet Bombs
Replace the peach puree in the mousse with 1/2 cup melted dark chocolate (70% cocoa) and reduce the sugar to 1/4 cup. The chocolate deepens the mousse and pairs spectacularly with the raspberry core — a classic French pairing I learned at Le Cordon Bleu. Keep the gold glaze; the contrast between dark mousse and bright gold is breathtaking.
Dairy-Free / Vegan Version
Substitute the cream cheese with a vegan cream cheese alternative and the heavy cream with full-fat coconut cream (chilled and whipped to stiff peaks). For the gelatin, use agar-agar powder: use 1 tsp agar for the mousse and 1/2 tsp for the core, blooming it in water and boiling for 30 seconds to activate. The texture is slightly firmer than gelatin, but the result is still creamy and delicious.
Mango-Passion Fruit Twist
Swap the peach puree for mango puree and the raspberry core for a passion fruit core (3/4 cup passion fruit pulp, 2 tbsp sugar, no lemon juice needed). The tropical flavors sing with a silver mirror glaze instead of gold — just omit the gold luster dust or use a pearlescent white dust. This variation reminds me of the fruit stands in Marrakech’s Djemaa el-Fna square, where mango and passion fruit are sold side by side.
FAQ
What is a liquid gold mirror finish and how do you achieve it for peach raspberry velvet bombs?
A liquid gold mirror finish is a glossy, reflective glaze that sets to a smooth, mirror-like surface — it’s made by combining sugar, water, sweetened condensed milk, white chocolate, gelatin, and edible gold luster dust. The key to achieving it is temperature control: heat the sugar mixture until steaming (not boiling), stir in the gelatin and white chocolate until completely smooth, then blend in the gold dust with an immersion blender for a streak-free shine. The glaze must be cooled to exactly 90°F (32°C) before pouring over the frozen bombs. If it’s too hot, it will melt the mousse; too cold, it will thicken and leave streaks. Pour confidently from the top and let gravity do the rest.
Can I use frozen raspberries and peaches for the velvet bomb filling?
Absolutely — in fact, I often recommend frozen fruit for this recipe because it’s picked and flash-frozen at peak ripeness, giving you consistent flavor year-round. For the peach puree, thaw frozen peaches, drain off any excess liquid (which can make the mousse watery), and blitz them in a blender until smooth. For the raspberry puree, thaw the berries and blitz them as well — you can strain out the seeds if you prefer a smoother texture. The only adjustment is that frozen fruit can be slightly more tart than fresh, so taste your purees and add an extra tablespoon of sugar if needed.
How long do peach raspberry velvet bombs need to set in the fridge before serving?
After glazing, the bombs need just 30 minutes in the refrigerator for the liquid gold mirror finish to set completely. The glaze firms up quickly on the frozen mousse, but the brief chill ensures it’s fully stable and won’t smudge when you plate or garnish. If you’re making the bombs ahead of time and storing them glazed in the fridge, they’ll keep beautifully for up to 3 days — just cover them loosely so the glaze doesn’t get scratched. Before serving, let them sit at room temperature for 3-4 minutes to soften the mousse slightly for the best texture.
What can I use instead of gelatin to make the gold mirror glaze for these peach raspberry velvet bombs?
If you need a vegetarian or vegan alternative, agar-agar powder is your best substitute for the gelatin in the gold mirror glaze. Use 1 1/2 tsp agar-agar powder (instead of 1 tbsp gelatin) and bloom it in the same amount of cold water. The key difference is that agar-agar must be brought to a full boil for 30 seconds to activate — unlike gelatin, which is simply dissolved in warm liquid. The resulting glaze will be slightly firmer and less flexible than a gelatin-based glaze, so pour it quickly and work in a warm room (above 70°F) to prevent premature setting. The shine and flavor remain just as stunning.
Can I make peach raspberry velvet bombs without dome molds?
Yes, you can shape these bombs using alternative methods. If you don’t have silicone dome molds, line a standard muffin tin with plastic wrap or use small glass bowls as molds. The bombs won’t be perfectly hemispherical, but you can still achieve a beautiful rounded shape. For the biscuit base, press the crumb mixture into the bottom of each lined cavity. For the raspberry core, any small silicone ice cube tray will work. Just make sure whatever you use is freezer-safe and can be easily inverted to release the frozen bombs. The glaze will still flow beautifully over any rounded shape.
How do I store leftover gold mirror glaze for future use?
Leftover liquid gold mirror glaze can be stored in an airtight container in the refrigerator for up to 2 weeks. When you’re ready to use it again, gently warm it over a double boiler or in the microwave in 10-second bursts, stirring between each, until it reaches 90°F (32°C) and regains its fluid, glossy consistency. You may need to add a teaspoon of warm water if it has thickened too much during storage. Re-blend with an immersion blender to restore the shine. The glaze is perfect for decorating cakes, cupcakes, or even as a drizzle over ice cream.
Why did my gold mirror glaze turn out streaky or cloudy?
Streaky or cloudy mirror glaze is usually caused by one of three issues: the glaze was too cold when poured (below 85°F), it wasn’t blended thoroughly with an immersion blender, or the white chocolate seized from overheating. To fix it, make sure your glaze reaches exactly 90°F and blend until completely smooth before pouring. If your glaze has already set streaky, you can gently reheat it, re-blend, and re-pour over a fresh frozen bomb. Another common cause is condensation — make sure your frozen bombs are dry when you glaze them, and work in a room that’s not too humid.
Can I use a different fruit for the core of these velvet bombs?
Absolutely — the raspberry core can be swapped for any fruit puree that freezes well. Strawberry, blackberry, blueberry, mango, or passion fruit all work beautifully. Keep the same ratio of 3/4 cup fruit puree, 2 tbsp sugar, 1 tsp lemon juice (omit if using passion fruit), and 1 tsp gelatin bloomed in 1 tbsp water. The only requirement is that the puree is thick enough to hold its shape when frozen — very watery fruits like melon or citrus might need a slightly higher gelatin ratio (1 1/2 tsp) to set firmly. Each fruit will change the color and flavor profile of the surprise center.
Is edible gold luster dust safe to eat, and where can I buy it?
Yes, edible gold luster dust is safe to eat when it’s labeled as “edible” and made from FDA-approved ingredients like mica, titanium dioxide, and iron oxides. It’s important to buy from reputable baking supply stores or online retailers — avoid craft-grade glitter or dusts that are not intended for consumption. You can find edible gold luster dust at specialty baking shops, Sur La Table, Williams Sonoma, or online on Amazon. A little goes a long way: 1 1/2 teaspoons is enough for the full glaze recipe, and you can use the leftover dust to sprinkle on top as a garnish along with gold flakes.
What’s the best way to unmold peach raspberry velvet bombs without damaging the biscuit base?
To unmold the bombs cleanly, first make sure they are fully frozen — at least 6 hours or overnight. Remove the molds from the freezer and let them sit at room temperature for exactly 30 seconds. Then, gently flex the sides of the silicone mold to loosen the bomb. Invert the mold onto a parchment-lined baking sheet or your palm and press lightly on the bottom of the mold to release. If the biscuit base sticks, warm the bottom of the mold with your hands for a few seconds to melt the butter slightly. For metal molds, dip the bottom in warm water for 5 seconds before inverting.
Share Your Version!
I can’t wait to see how your Peach Raspberry Velvet Bombs turn out! Did the gold mirror finish shine like liquid metal? Did you try one of the variations — or invent your own flavor twist? Drop a comment below with your experience, and if you have a question about any step, I read every comment and I’m here to help. Your feedback also helps other home bakers who are trying this for the first time.
If you’re sharing on social media, tag @cheerychop and use #PeachRaspberryVelvetBombs — I love seeing your beautiful creations pop up in my feed. And if you’re feeling generous, a 5-star rating helps this recipe reach more people who want to make something extraordinary. What’s the one question you still have about working with mirror glaze? Ask me below — I’d love to help you master it. From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — Sara 🧡
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Peach Raspberry Velvet Bombs with Liquid Gold Mirror Finish
A decadent dessert featuring a peach raspberry velvet mousse with a raspberry core, biscuit base, and a stunning liquid gold mirror glaze.
- Yield: 8 1x
Ingredients
- For the Peach Raspberry Velvet Mousse:
- 1 cup peach puree
- 3/4 cup raspberry puree
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 tsp powdered gelatin
- 3 tbsp cold water
- For the Raspberry Core:
- 3/4 cup raspberry puree
- 2 tbsp granulated sugar
- 1 tsp lemon juice
- 1 tsp powdered gelatin
- 1 tbsp cold water
- For the Biscuit Base:
- 1 cup digestive biscuits, finely crushed
- 3 tbsp melted butter
- For the Liquid Gold Mirror Finish:
- 1 cup granulated sugar
- 1/2 cup water
- 1/2 cup sweetened condensed milk
- 1 cup white chocolate, finely chopped
- 1 tbsp powdered gelatin
- 3 tbsp cold water
- 1 tsp clear vanilla extract
- 1 1/2 tsp edible gold luster dust
- For Garnish (optional):
- Fresh raspberries
- Peach slices
- Edible gold flakes
Instructions
- 1. Mix crushed biscuits with melted butter and press into dome molds as a thin base layer. Chill for 15 minutes.
- 2. Bloom gelatin for the raspberry core in cold water for 5 minutes.
- 3. Heat raspberry puree, sugar, and lemon juice until warm.
- 4. Stir in gelatin until dissolved and pour into small silicone inserts.
- 5. Freeze until firm.
- 6. Bloom gelatin for the mousse in cold water for 5 minutes.
- 7. Beat cream cheese, peach puree, raspberry puree, sugar, and vanilla extract until smooth.
- 8. Warm a small portion of the cream and dissolve the gelatin, then mix into the fruit mixture.
- 9. Whip the remaining cream to soft peaks and fold into the mixture.
- 10. Fill dome molds halfway with mousse.
- 11. Place a frozen raspberry core into the center of each mold.
- 12. Cover with remaining mousse and smooth the tops.
- 13. Freeze for at least 6 hours or until completely firm.
- 14. Bloom gelatin for the mirror finish in cold water.
- 15. Heat sugar, water, and condensed milk until steaming.
- 16. Remove from heat and stir in gelatin and white chocolate until smooth.
- 17. Add vanilla extract and gold luster dust, then blend until glossy.
- 18. Cool glaze to about 90°F (32°C).
- 19. Unmold frozen bombs and place on a wire rack.
- 20. Pour the liquid gold mirror finish evenly over each bomb until fully coated.
- 21. Refrigerate for 30 minutes before serving.
- 22. Garnish with fresh raspberries, peach slices, and gold flakes.
Nutrition
- Calories: 355
- Sugar: 35g
- Fat: 20g
- Carbohydrates: 40g
- Protein: 4g
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