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Peach Raspberry Velvet Bombs with Liquid Gold Mirror Finish

Decadent dome-shaped desserts featuring a creamy peach-raspberry mousse with a tangy raspberry core, a crisp biscuit base, and a stunning liquid gold mirror glaze.

  • Yield: 8 1x

Ingredients

Scale
  • For the Peach Raspberry Velvet Mousse:
  • 1 cup peach puree
  • 3/4 cup raspberry puree
  • 8 oz cream cheese, softened
  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 tsp powdered gelatin
  • 3 tbsp cold water
  • For the Raspberry Core:
  • 3/4 cup raspberry 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 Liquid Gold Mirror Finish:
  • 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 1/2 tsp edible gold luster dust
  • For Garnish (optional):
  • Fresh raspberries
  • Peach slices
  • Edible gold flakes

Instructions

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

Nutrition

  • Calories: 355
  • Sugar: 35g
  • Fat: 20g
  • Carbohydrates: 40g
  • Protein: 4g