Diamond Raspberry Cheesecake Bombs with Crystal Glaze
Ingredients
For the Raspberry Cheesecake Bombs:
* 12 oz cream cheese, softened
* 1/2 cup powdered sugar
* 1 tsp vanilla extract
* 3/4 cup raspberry puree
* 1/2 cup heavy cream
* 1 tsp unflavored gelatin
* 2 tbsp cold water
For the Vanilla Cookie Base:
* 1 cup vanilla cookie crumbs
* 3 tbsp unsalted butter, melted
For the Crystal 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
* 1 drop soft pink gel food coloring
* 1 tsp edible crystal shimmer dust
For Garnish:
* Fresh raspberries
* White chocolate shards
* Crystal 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. Bloom gelatin with cold water and let sit for 5 minutes.
4. Beat cream cheese, powdered sugar, vanilla extract, and raspberry puree until smooth.
5. Warm bloomed gelatin for a few seconds until melted, then stir into the raspberry mixture.
6. Whip heavy cream until soft peaks form and fold gently into the filling.
7. Fill dome molds over the cookie base and smooth the tops.
8. Freeze for at least 4 hours until completely firm.
9. Bloom gelatin powder with 3 tbsp water for the crystal glaze.
10. Heat sugar and water in a saucepan until dissolved. Stir in condensed milk and bloomed gelatin.
11. Pour hot mixture over white chocolate and blend until smooth. Add soft pink coloring and crystal shimmer dust.
12. Let glaze cool slightly, then pour over frozen cheesecake bombs until fully coated.
13. Finish with fresh raspberries, white chocolate shards, and crystal sugar pearls before serving.
Nutritional Info (per serving, serves 6)
Calories: 495
Protein: 6g
Carbohydrates: 48g
Fat: 32g
Fiber: 1g
Sugar: 40g
Sodium: 225mg
Diamond Raspberry Cheesecake Bombs with Crystal Glaze
