Ingredients
Scale
- For the Apricot Mousse Bombs:
- 2 cups apricot puree
- 1 cup heavy cream
- 1/4 cup honey
- 1 tsp vanilla extract
- 1 tsp unflavored gelatin
- 2 tbsp warm water
- For the Rosemary Cream Center:
- 1/2 cup mascarpone cheese
- 1/4 cup heavy cream
- 1 tbsp honey
- 1 tsp finely minced fresh rosemary
- For the Honey Glaze:
- 1/2 cup white chocolate, chopped
- 1/3 cup sweetened condensed milk
- 1/4 cup water
- 1 tbsp gelatin powder
- 2 tbsp warm water
- 2 tbsp honey
- Gold shimmer dust
- For the Almond Cookie Base:
- 1 cup crushed almond cookies
- 3 tbsp melted butter
- 1 tbsp brown sugar
- For Garnish (optional):
- Thin apricot slices
- Fresh rosemary sprigs
- White chocolate curls
Instructions
- Dissolve gelatin in warm water and let bloom for 5 minutes.
- Blend apricot puree with honey and vanilla extract until smooth.
- Melt the bloomed gelatin gently and stir into the apricot mixture.
- Whip heavy cream to soft peaks and fold into the apricot mixture carefully.
- In a bowl, combine mascarpone cheese, heavy cream, honey, and minced rosemary until smooth.
- Fill silicone dome molds halfway with apricot mousse. Add a spoonful of rosemary cream in the center and cover with remaining mousse.
- Freeze for at least 6 hours until fully firm.
- Combine crushed almond cookies, melted butter, and brown sugar. Press into small rounds and chill.
- Bloom gelatin for the glaze in warm water for 5 minutes.
- Heat water, condensed milk, and honey until warm. Pour over white chocolate and stir until smooth.
- Add bloomed gelatin and gold shimmer dust. Blend until glossy and slightly cooled.
- Remove frozen mousse bombs from molds and place on a wire rack.
- Pour the honey glaze evenly over each bomb until fully coated.
- Transfer the glazed bombs onto the almond cookie bases.
- Garnish with apricot slices, rosemary sprigs, and white chocolate curls before serving.
Nutrition
- Calories: 405
- Sugar: 26g
- Fat: 28g
- Carbohydrates: 35g
- Protein: 5g