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Cherry Almond Velvet Bombs with Ruby Mirror Glaze

A stunning dessert featuring a creamy cherry almond mousse with a frozen cherry core, a crunchy biscuit base, and a glossy ruby mirror glaze.

  • Yield: 8 1x

Ingredients

Scale
  • For the Cherry Almond Velvet Mousse:
  • 1 cup cherry puree
  • 8 oz cream cheese, softened
  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  • 2 tsp powdered gelatin
  • 3 tbsp cold water
  • For the Cherry Core:
  • 3/4 cup cherry puree
  • 2 tbsp granulated sugar
  • 1 tsp lemon juice
  • 1 tsp powdered gelatin
  • 1 tbsp cold water
  • For the Biscuit Base:
  • 1 cup digestive biscuits, finely crushed
  • 3 tbsp melted butter
  • For the Ruby Mirror Glaze:
  • 1 cup granulated sugar
  • 1/2 cup water
  • 1/2 cup sweetened condensed milk
  • 1 cup white chocolate, finely chopped
  • 1 tbsp powdered gelatin
  • 3 tbsp cold water
  • 1 tsp clear vanilla extract
  • 2–3 drops red food coloring
  • 1 tsp edible ruby luster dust
  • For Garnish (optional):
  • Fresh cherries
  • Toasted almond flakes
  • Edible gold flakes

Instructions

  1. Mix crushed biscuits with melted butter and press into sphere molds as a thin base layer. Chill for 15 minutes.
  2. Bloom gelatin for the cherry core in cold water for 5 minutes.
  3. Heat cherry puree, sugar, and lemon juice until warm.
  4. Stir in gelatin until dissolved and pour into small silicone inserts. Freeze until firm.
  5. Bloom gelatin for the mousse in cold water for 5 minutes.
  6. Beat cream cheese, cherry puree, sugar, almond extract, and vanilla until smooth.
  7. Warm a small portion of cream and dissolve gelatin, then mix into the cherry base.
  8. Whip remaining cream to soft peaks and fold into the mixture.
  9. Fill sphere molds halfway with mousse.
  10. Place a frozen cherry core into each mold.
  11. Cover with remaining mousse and smooth the tops.
  12. Freeze for at least 6 hours or until fully firm.
  13. Bloom gelatin for the glaze in cold water.
  14. Heat sugar, water, and condensed milk until steaming.
  15. Remove from heat and stir in gelatin and white chocolate until smooth.
  16. Add vanilla extract, ruby luster dust, and red food coloring.
  17. Blend until glossy and vibrant.
  18. Cool glaze to about 90°F (32°C).
  19. Unmold frozen bombs and place on a wire rack.
  20. Pour the ruby mirror glaze evenly over each bomb until fully coated.
  21. Refrigerate for 30 minutes before serving.
  22. Garnish with fresh cherries, toasted almond flakes, and edible gold flakes.
  • Author: Chef Stella
  • Method: Dessert

Nutrition

  • Calories: 350
  • Sugar: 34g
  • Fat: 20g
  • Carbohydrates: 39g
  • Protein: 4g