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Peach Passionfruit Aurora Bombs with Champagne Gold Mirror Glaze

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Peach Passionfruit Aurora Bombs with Champagne Gold Mirror Glaze are decadent frozen dessert bombs with a passionfruit center, biscuit base, and a glossy champagne gold mirror glaze.

Ingredients

Scale
  • For the Peach Passionfruit Mousse:
  • 1 cup peach puree
  • 3/4 cup passionfruit 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 Passionfruit Center:
  • 3/4 cup passionfruit 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 Champagne Gold Mirror Glaze:
  • 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 tsp edible champagne gold luster dust
  • 1 drop peach food coloring
  • For Garnish (optional):
  • Fresh peach slices
  • Passionfruit seeds
  • Edible gold flakes

Instructions

  1. Mix crushed biscuits with melted butter and press into sphere molds as a thin base layer. Chill for 15 minutes.
  2. Bloom gelatin for the passionfruit center in cold water for 5 minutes.
  3. Heat passionfruit puree, sugar, and lemon juice until warm.
  4. Stir in gelatin until dissolved and pour into small silicone inserts. Freeze until firm.
  5. Bloom gelatin for the mousse in cold water for 5 minutes.
  6. Beat cream cheese, peach puree, passionfruit puree, sugar, and vanilla extract until smooth.
  7. Warm a small portion of the cream and dissolve the gelatin, then mix into the fruit mixture.
  8. Whip the remaining cream to soft peaks and fold into the mixture.
  9. Fill sphere molds halfway with mousse.
  10. Place a frozen passionfruit center into the middle of each mold.
  11. Cover with remaining mousse and smooth the tops.
  12. Freeze for at least 6 hours or until completely firm.
  13. Bloom gelatin for the glaze in cold water.
  14. Heat sugar, water, and condensed milk until steaming.
  15. Remove from heat and stir in gelatin and white chocolate until smooth.
  16. Add vanilla extract, champagne gold luster dust, and peach food coloring.
  17. Blend until glossy and lightly swirled for an aurora effect.
  18. Cool glaze to about 90°F (32°C).
  19. Unmold frozen bombs and place on a wire rack.
  20. Pour the champagne gold mirror glaze evenly over each bomb until fully coated.
  21. Refrigerate for 30 minutes before serving.
  22. Garnish with peach slices, passionfruit seeds, and edible gold flakes.

Nutrition

Find it online: https://cheerychop.com/peach-passionfruit-aurora-bombs/