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Ruby Strawberry Mirror Glaze Bombs with Hidden Cheesecake Center

Ruby Strawberry Mirror Glaze Bombs with Hidden Cheesecake Center

  • Yield: 8 1x

Ingredients

Scale
  • For the Ruby Strawberry Bombs:
  • 1 1/2 cups fresh strawberries, pureed
  • 8 oz cream cheese, softened
  • 1 cup heavy cream
  • 1/3 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 tsp unflavored gelatin
  • 2 tbsp cold water
  • Red gel food coloring, as needed
  • For the Hidden Cheesecake Center:
  • 1/2 cup cream cheese, softened
  • 2 tbsp mascarpone cheese
  • 1 tbsp powdered sugar
  • 1 tbsp heavy cream
  • 1/2 tsp vanilla bean paste
  • For the Ruby Mirror Glaze:
  • 1 cup white chocolate, finely chopped
  • 1/2 cup sweetened condensed milk
  • 2 tsp unflavored gelatin
  • 2 tbsp cold water
  • 1/4 cup warm water
  • Red gel food coloring, as needed
  • 1 tsp edible pearl shimmer dust
  • For Garnish (optional):
  • Fresh strawberry slices
  • Edible ruby sugar crystals

Instructions

  1. Mix gelatin and cold water in a small bowl and let bloom for 5 minutes.
  2. Beat cream cheese, powdered sugar, vanilla extract, and strawberry puree until smooth.
  3. Melt the bloomed gelatin and stir into the strawberry mixture.
  4. Add a few drops of red gel food coloring to create a vibrant ruby color.
  5. Whip heavy cream to soft peaks and gently fold into the mixture.
  6. Combine cream cheese, mascarpone cheese, powdered sugar, heavy cream, and vanilla bean paste until smooth.
  7. Pipe small portions of the cheesecake mixture into mini molds and freeze until firm.
  8. Fill sphere molds halfway with the strawberry mixture.
  9. Place a frozen cheesecake center into each mold.
  10. Cover with the remaining strawberry mixture and smooth the tops.
  11. Freeze for at least 5 hours or until completely firm.
  12. Bloom gelatin for the mirror glaze.
  13. Heat condensed milk and warm water, then stir in gelatin until dissolved.
  14. Pour over white chocolate and mix until smooth.
  15. Add red food coloring and pearl shimmer dust, stirring until glossy.
  16. Allow the glaze to cool to a pourable consistency.
  17. Unmold frozen bombs and place on a wire rack.
  18. Pour the ruby mirror glaze evenly over each bomb.
  19. Garnish with fresh strawberry slices and edible ruby sugar crystals.
  20. Serve chilled.
  • Author: Chef Stella

Nutrition

  • Calories: 360
  • Sugar: 26 g
  • Fat: 25 g
  • Carbohydrates: 30 g
  • Protein: 5 g