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Lemon Peach Dream Bombs with Pearlized Glaze

Luscious lemon-peach mousse spheres with a delicate vanilla sponge core, enrobed in a shimmering pearlized white chocolate glaze.

  • Yield: 8 1x

Ingredients

Scale
  • For the Lemon Peach Mousse:
  • 1 1/2 cups peach puree
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 1/3 cup granulated sugar
  • 1 cup heavy cream
  • 2 tsp powdered gelatin
  • 2 tbsp cold water
  • For the Vanilla Sponge Core:
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup unsalted butter, softened
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/4 cup milk
  • For the Pearlized Glaze:
  • 1 cup white chocolate, finely chopped
  • 1/3 cup sweetened condensed milk
  • 1/4 cup water
  • 1/2 cup granulated sugar
  • 2 tsp powdered gelatin
  • 2 tbsp cold water
  • Yellow food coloring, as needed
  • Edible pearl luster dust, as needed
  • For Garnish (optional):
  • Thin peach slices
  • Lemon zest curls

Instructions

  1. 1. Preheat oven to 350°F (175°C). Grease and line a small baking pan.
  2. 2. Whisk together flour, baking powder, and salt.
  3. 3. Beat butter and sugar until fluffy. Add egg and vanilla extract.
  4. 4. Alternate adding dry ingredients and milk until smooth.
  5. 5. Bake for 18–20 minutes. Cool completely and cut into small rounds or cubes.
  6. 6. Bloom gelatin in cold water for the mousse.
  7. 7. Heat peach puree, lemon juice, lemon zest, and sugar until warm.
  8. 8. Stir in gelatin until dissolved and allow to cool.
  9. 9. Whip heavy cream to soft peaks and fold into the peach mixture.
  10. 10. Fill sphere molds halfway with mousse, insert sponge pieces, and cover with more mousse.
  11. 11. Freeze until completely firm, about 4 hours.
  12. 12. Bloom gelatin in cold water for the glaze.
  13. 13. Heat water, sugar, and condensed milk until smooth.
  14. 14. Remove from heat, stir in gelatin, then pour over white chocolate.
  15. 15. Mix until glossy and smooth. Add yellow food coloring and pearl luster dust.
  16. 16. Cool glaze to a pourable consistency.
  17. 17. Unmold frozen bombs and place on a wire rack.
  18. 18. Pour glaze evenly over each bomb until fully coated.
  19. 19. Allow the glaze to set for 10–15 minutes.
  20. 20. Garnish with peach slices and lemon zest curls before serving.

Notes

Nutritional Info (per serving, serves 8): Calories:310; Protein:4 g; Carbohydrates:40 g; Fat:15 g; Fiber:1 g; Sugar:31 g; Sodium:80 mg

  • Author: Chef Stella

Nutrition

  • Calories: 310
  • Sugar: 31 g
  • Fat: 15 g
  • Carbohydrates: 40 g
  • Protein: 4 g