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Ruby Strawberry Lemonade Crystal Gem Bombs with Vanilla Cream Core

Ruby Strawberry Lemonade Crystal Gem Bombs with Vanilla Cream Core – a decadent dessert featuring creamy strawberry lemonade mousse, a vanilla cream center, encased in a ruby crystal glaze atop a cookie base.

  • Yield: 8 1x

Ingredients

Scale
  • For the Strawberry Lemonade Mousse:
  • 1 cup strawberry puree
  • 2 tbsp fresh lemon juice
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 cup heavy cream
  • 1 tsp vanilla extract
  • 1 tbsp gelatin powder
  • 3 tbsp warm water
  • For the Vanilla Cream Core:
  • 4 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/4 cup heavy cream
  • 1 tsp vanilla extract
  • For the Ruby Crystal Glaze:
  • 1 cup white chocolate, finely chopped
  • 1/2 cup sweetened condensed milk
  • 1 tbsp gelatin powder
  • 3 tbsp warm water
  • Red food coloring, as needed
  • For the Cookie Base:
  • 1 cup vanilla cookie crumbs
  • 3 tbsp melted butter
  • 1 tbsp granulated sugar
  • Pinch of salt
  • For Garnish (optional):
  • Fresh strawberry slices
  • Lemon zest curls
  • White chocolate shards

Instructions

  1. Bloom gelatin in warm water and let stand for 5 minutes.
  2. Beat cream cheese and powdered sugar until smooth.
  3. Mix in strawberry puree, lemon juice, and vanilla extract.
  4. Whip heavy cream to soft peaks and fold into the strawberry mixture.
  5. Stir in dissolved gelatin until fully incorporated.
  6. In a separate bowl, beat cream cheese, powdered sugar, heavy cream, and vanilla until smooth for the vanilla core.
  7. Pipe the vanilla cream into small molds and freeze until firm.
  8. Fill silicone dome molds halfway with strawberry lemonade mousse.
  9. Place a frozen vanilla core into the center of each mold.
  10. Cover with remaining mousse and freeze until completely firm.
  11. Mix white chocolate, condensed milk, dissolved gelatin, and red coloring until smooth and glossy.
  12. Unmold the frozen domes and place on a wire rack.
  13. Pour the ruby crystal glaze evenly over each dome.
  14. Combine cookie crumbs, melted butter, sugar, and salt, then press into small round bases.
  15. Place each glazed dome onto a prepared base.
  16. Garnish with fresh strawberry slices, lemon zest curls, and white chocolate shards.
  17. Chill for 15 minutes before serving.
  • Author: Chef Stella

Nutrition

  • Calories: 420
  • Sugar: 31 g
  • Fat: 28 g
  • Carbohydrates: 37 g
  • Protein: 6 g