Strawberry Vanilla Cream Pyramids with Mirror Finish
Ingredients
For the Vanilla Cream Mousse:
* 1.5 cups heavy cream, chilled
* 8 oz cream cheese, room temperature
* 1\/2 cup powdered sugar
* 1 tbsp vanilla bean paste
* 1.5 tsp powdered gelatin
* 2 tbsp cold water
For the Strawberry Core:
* 1.5 cups fresh strawberries, hulled and chopped
* 2 tbsp granulated sugar
* 1 tsp fresh lemon juice
* 1 tsp powdered gelatin
* 1.5 tbsp cold water
For the Ruby Red Mirror Finish:
* 1 cup granulated sugar
* 1\/2 cup sweetened condensed milk
* 1\/2 cup water
* 1 cup white chocolate chips
* 1 tbsp powdered gelatin whisked into 1\/4 cup cold water
* 3 drops red gel food coloring
For Garnish:
* 1 tbsp freeze-dried strawberry powder
Directions
1. Prepare the strawberry core. Sprinkle 1 teaspoon of gelatin over 1.5 tablespoons of cold water and let bloom for 5 minutes. In a small saucepan, simmer the chopped strawberries, granulated sugar, and lemon juice over medium heat for 6 to 8 minutes until the berries break down completely. Puree the mixture with an immersion blender, then strain through a fine-mesh sieve to remove seeds. Stir the bloomed gelatin into the warm strawberry puree until completely dissolved. Pour into mini silicone molds and freeze for 2 hours until solid.
2. Make the vanilla mousse. Sprinkle 1.5 teaspoons of gelatin over 2 tablespoons of cold water and let bloom for 5 minutes, then microwave for 10 seconds until liquid. In a large bowl, beat the cream cheese, powdered sugar, and vanilla bean paste until smooth and creamy. In a separate bowl, whip the heavy cream to medium peaks. Fold the liquid gelatin into the cream cheese mixture, then gently fold in the whipped cream.
3. Assemble the pyramids by spooning the vanilla mousse into six silicone pyramid molds, filling them three-quarters full. Press a frozen strawberry core insert into the center of each mold, smoothing the remaining mousse over the base. Freeze the molds flat for at least 6 hours, or overnight, until rock-solid.
4. Prepare the mirror finish. Combine the sugar, water, and condensed milk in a small saucepan over medium heat and bring to a gentle simmer. Remove from the heat, stir in the bloomed gelatin until fully dissolved, then pour the hot liquid directly over the white chocolate chips. Let sit for 1 minute, add the red gel coloring, and blend with an immersion blender until perfectly smooth. Strain through a fine-mesh sieve and let cool until it reaches 90\u00b0F (32\u00b0C).
5. Unmold the frozen pyramid cakes and place them onto a wire rack set over a parchment-lined baking sheet.
6. Pour the warm red mirror finish steadily over the apex of each frozen pyramid, allowing it to flow down and cover all sides evenly. Let the glaze set for 5 minutes, carefully trim any drips from the bottom edges, and transfer to serving plates. Dust the bottom edges lightly with freeze-dried strawberry powder and refrigerate for 30 minutes to thaw completely before serving.
Nutritional Info (per serving, serves 6)
Calories: 460
Protein: 6g
Carbohydrates: 43g
Fat: 29g
Fiber: 1g
Sugar: 40g
Sodium: 120mg<\/p>\n","protected":false},"excerpt":{"rendered":"
Strawberry Vanilla Cream Pyramids with Mirror FinishIngredientsFor the Vanilla Cream Mousse:* 1.5 cups heavy cream, chilled* 8 oz cream cheese, room temperature* 1\/2 cup powdered sugar* 1 tbsp vanilla bean … <\/p>\n","protected":false},"author":1,"featured_media":8601,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-8600","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"_links":{"self":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts\/8600","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/comments?post=8600"}],"version-history":[{"count":1,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts\/8600\/revisions"}],"predecessor-version":[{"id":8602,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts\/8600\/revisions\/8602"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/media\/8601"}],"wp:attachment":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/media?parent=8600"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/categories?post=8600"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/tags?post=8600"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}