Velvet Vanilla Rose Cheesecake Bombs with Gold Glaze
Ingredients
For the Vanilla Rose Cheesecake Bombs:
* 12 oz cream cheese, softened
* 1/2 cup powdered sugar
* 1 tsp vanilla bean paste
* 1 tsp rosewater
* 1/2 cup heavy cream
* 1 tsp unflavored gelatin
* 2 tbsp cold water
For the Creamy Vanilla Center:
* 1/3 cup mascarpone cheese
* 2 tbsp heavy cream
* 1 tbsp powdered sugar
* 1/2 tsp vanilla extract
For the Vanilla Cookie Base:
* 1 cup vanilla cookie crumbs
* 3 tbsp unsalted butter, melted
For the Gold Velvet Glaze:
* 1 1/2 cups white chocolate, chopped
* 1/2 cup sweetened condensed milk
* 2 tsp gelatin powder
* 3 tbsp water
* 3/4 cup granulated sugar
* 1/3 cup water
* 2 drops champagne gold gel food coloring
* 1 tsp edible gold shimmer dust
For Garnish:
* Dried rose petals
* White chocolate curls
* Gold sugar pearls
Directions
1. Mix vanilla cookie crumbs with melted butter until evenly combined.
2. Press the mixture into silicone dome molds and chill for 10 minutes.
3. Beat mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth.
4. Spoon small portions of the creamy vanilla mixture onto a lined tray and freeze for 20 minutes.
5. Bloom gelatin with cold water and let sit for 5 minutes.
6. Beat cream cheese, powdered sugar, vanilla bean paste, and rosewater until smooth.
7. Warm bloomed gelatin for a few seconds until melted, then stir into the cheesecake mixture.
8. Whip heavy cream until soft peaks form and fold gently into the filling.
9. Fill dome molds halfway with vanilla rose filling.
10. Place frozen vanilla cream centers into the middle and cover with remaining filling.
11. Smooth the tops and freeze for at least 4 hours until completely firm.
12. Bloom gelatin powder with 3 tbsp water for the gold velvet glaze.
13. Heat sugar and water in a saucepan until dissolved. Stir in condensed milk and bloomed gelatin.
14. Pour hot mixture over white chocolate and blend until smooth. Add champagne gold coloring and shimmer dust.
15. Let glaze cool slightly, then pour over frozen cheesecake bombs until fully coated.
16. Finish with dried rose petals, white chocolate curls, and gold sugar pearls before serving.
Nutritional Info (per serving, serves 6)
Calories: 510
Protein: 6g
Carbohydrates: 48g
Fat: 34g
Fiber: 1g
Sugar: 40g
Sodium: 230mg
Velvet Vanilla Rose Cheesecake Bombs with Gold Glaze
