Ruby Pomegranate Vanilla Dream Bombs with Crystal Mirror Glaze
- Author: Chef Emily
- Yield: 8 1x
- For the Vanilla Dream Mousse:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1 tbsp gelatin powder
- 3 tbsp warm water
- For the Pomegranate Center:
- 1 cup pomegranate juice
- 1/2 cup pomegranate arils
- 2 tbsp granulated sugar
- 1 tsp cornstarch
- 1 tbsp water
- For the Crystal Mirror Glaze:
- 1 cup white chocolate, finely chopped
- 1/2 cup sweetened condensed milk
- 1 tbsp gelatin powder
- 3 tbsp warm water
- Ruby red food coloring, as needed
- For the Cookie Base:
- 1 cup vanilla cookie crumbs
- 3 tbsp melted butter
- 1 tbsp granulated sugar
- Pinch of salt
- For Garnish (optional):
- Pomegranate arils
- White chocolate curls
- Edible shimmer dust
- 1. Bloom gelatin in warm water and set aside for 5 minutes.
- 2. In a saucepan, combine pomegranate juice, sugar, cornstarch, and water.
- 3. Cook over medium heat until thickened, then stir in pomegranate arils and cool completely.
- 4. Beat cream cheese, powdered sugar, and vanilla until smooth.
- 5. Whip heavy cream to soft peaks and fold into the cream cheese mixture.
- 6. Stir in dissolved gelatin until fully incorporated.
- 7. Fill silicone dome molds halfway with the vanilla mousse.
- 8. Add a spoonful of the pomegranate filling to the center of each mold.
- 9. Cover with remaining mousse and freeze until completely firm.
- 10. Mix white chocolate, condensed milk, dissolved gelatin, and red coloring until smooth and glossy.
- 11. Unmold the frozen bombs and place on a wire rack.
- 12. Pour the crystal mirror glaze evenly over each bomb.
- 13. Combine cookie crumbs, melted butter, sugar, and salt, then press into small round bases.
- 14. Place each glazed bomb on a cookie base.
- 15. Garnish with pomegranate arils, white chocolate curls, and edible shimmer dust.
- 16. Chill for 15 minutes before serving.
Nutrition
- Calories: 415
- Sugar: 31 g
- Fat: 28 g
- Carbohydrates: 37 g
- Protein: 5 g