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Blueberry Citrus Dream Bombs with Golden Center

Ingredients

Scale
  • For the Blueberry Citrus Dream Bombs:
  • 1 cup fresh blueberries, pureed
  • 8 oz cream cheese, softened
  • 1 cup heavy cream
  • 1/3 cup powdered sugar
  • 2 tbsp fresh orange juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 2 tsp unflavored gelatin
  • 2 tbsp cold water
  • For the Golden Center:
  • 1/4 cup sweetened condensed milk
  • 2 tbsp white chocolate, melted
  • 1 tbsp honey
  • 1/2 tsp edible gold luster dust
  • For the Citrus Mirror Glaze:
  • 1 cup white chocolate, finely chopped
  • 1/2 cup sweetened condensed milk
  • 2 tsp unflavored gelatin
  • 2 tbsp cold water
  • 1/4 cup warm water
  • 1 tsp clear edible shimmer dust
  • 1 tbsp orange zest
  • For Garnish (optional):
  • Fresh blueberries
  • Thin citrus peel curls

Instructions

  1. 1. Mix gelatin and cold water in a small bowl and let bloom for 5 minutes.
  2. 2. Beat cream cheese, powdered sugar, vanilla extract, orange juice, and lemon zest until smooth.
  3. 3. Melt the bloomed gelatin and stir into the cream cheese mixture.
  4. 4. Fold in the blueberry puree until fully combined.
  5. 5. Whip heavy cream to soft peaks and gently fold into the mixture.
  6. 6. Combine condensed milk, melted white chocolate, honey, and gold luster dust until smooth and glossy.
  7. 7. Spoon the golden center mixture into small silicone molds and freeze until firm.
  8. 8. Fill sphere molds halfway with the blueberry citrus mixture.
  9. 9. Place a frozen golden center into each mold.
  10. 10. Cover with remaining mixture and smooth the tops.
  11. 11. Freeze for at least 5 hours or until completely firm.
  12. 12. Bloom gelatin for the glaze in cold water.
  13. 13. Heat condensed milk and warm water, then stir in gelatin until dissolved.
  14. 14. Pour over white chocolate and mix until smooth.
  15. 15. Stir in clear shimmer dust and orange zest until evenly combined.
  16. 16. Cool glaze until pourable.
  17. 17. Unmold frozen bombs and place on a wire rack.
  18. 18. Pour glaze evenly over each sphere.
  19. 19. Garnish with fresh blueberries and citrus curls.
  20. 20. Serve chilled.
  • Author: Chef Stella

Nutrition

  • Calories: 350
  • Sugar: 28 g
  • Fat: 24 g
  • Carbohydrates: 32 g
  • Protein: 4 g