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Golden Peach Vanilla Silk Bombs with Champagne Mirror Glaze

A luxurious dessert featuring a peach vanilla silk mousse, mascarpone vanilla cream center, and a champagne mirror glaze.

  • Yield: 8 1x

Ingredients

Scale
  • For the Peach Vanilla Silk Mousse:
  • 1 1/4 cups peach puree
  • 8 oz cream cheese, softened
  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 2 tsp vanilla extract
  • 2 tsp powdered gelatin
  • 3 tbsp cold water
  • For the Vanilla Cream Center:
  • 3/4 cup mascarpone cheese
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • For the Biscuit Base:
  • 1 cup digestive biscuits, finely crushed
  • 3 tbsp melted butter
  • For the Champagne 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
  • 1 tsp edible champagne gold luster dust
  • For Garnish (optional):
  • Fresh peach slices
  • White chocolate curls
  • Edible gold flakes

Instructions

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

Nutrition

  • Calories: 360
  • Sugar: 35g
  • Fat: 20g
  • Carbohydrates: 40g
  • Protein: 4g