Rose Gold Lychee Raspberry Mirror Cream Bombs

Rose Gold Lychee Raspberry Mirror Cream Bombs

Ingredients

For the Lychee Raspberry Cream Bombs:

* 12 oz cream cheese, softened
* 1/2 cup powdered sugar
* 1 tsp vanilla extract
* 1/2 cup lychee puree
* 1/3 cup raspberry puree
* 1/2 cup heavy cream
* 1 tsp unflavored gelatin
* 2 tbsp cold water

For the Raspberry Cream Center:

* 1/4 cup raspberry preserves
* 2 tbsp mascarpone cheese
* 1 tbsp powdered sugar

For the Vanilla Cookie Base:

* 1 cup vanilla cookie crumbs
* 3 tbsp unsalted butter, melted

For the Rose Gold Mirror 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 rose gold gel food coloring
* 1 tsp edible shimmer dust

For Garnish:

* Fresh raspberries
* Lychee pieces
* Rose 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 raspberry preserves, mascarpone cheese, and powdered sugar until smooth.

4. Spoon small portions of the raspberry cream 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 extract, lychee puree, and raspberry puree until smooth.

7. Warm bloomed gelatin for a few seconds until melted, then stir into the lychee raspberry mixture.

8. Whip heavy cream until soft peaks form and fold gently into the filling.

9. Fill dome molds halfway with filling.

10. Place frozen raspberry 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 mirror 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 rose gold coloring and shimmer dust.

15. Let glaze cool slightly, then pour over frozen bombs until fully coated.

16. Finish with fresh raspberries, lychee pieces, and rose gold sugar pearls before serving.

Nutritional Info (per serving, serves 6)

Calories: 505
Protein: 6g
Carbohydrates: 49g
Fat: 33g
Fiber: 1g
Sugar: 41g
Sodium: 230mg