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Vanilla Lavender Cream Bombs with Amethyst Glaze

  • Yield: 8 1x

Ingredients

Scale
  • For the Vanilla Lavender Mousse:
  • 8 oz cream cheese, softened
  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/2 tsp culinary lavender, finely ground
  • 2 tsp powdered gelatin
  • 3 tbsp cold water
  • For the Vanilla Cream Core:
  • 3/4 cup vanilla pastry cream
  • 1 tsp vanilla extract
  • For the Biscuit Base:
  • 1 cup digestive biscuits, finely crushed
  • 3 tbsp melted butter
  • For the Amethyst Glaze:
  • 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 vanilla extract
  • 2–3 drops purple food coloring
  • For Garnish (optional):
  • Dried lavender buds
  • Edible silver flakes
  • White chocolate curls

Instructions

  1. 1. Mix crushed biscuits with melted butter and press into sphere molds as a base layer. Chill for 15 minutes.
  2. 2. Bloom gelatin for the mousse in cold water for 5 minutes.
  3. 3. Beat cream cheese, sugar, vanilla extract, and lavender until smooth.
  4. 4. Warm a small portion of the cream and dissolve the gelatin, then mix into the cream cheese mixture.
  5. 5. Whip the remaining cream to soft peaks and fold into the mixture.
  6. 6. Fill sphere molds halfway with mousse.
  7. 7. Add a spoonful of vanilla pastry cream to the center of each mold.
  8. 8. Cover with remaining mousse and smooth the tops.
  9. 9. Freeze for at least 6 hours or until completely firm.
  10. 10. Bloom gelatin for the glaze in cold water.
  11. 11. Heat sugar, water, and condensed milk until steaming.
  12. 12. Remove from heat and stir in gelatin and white chocolate until smooth.
  13. 13. Add vanilla extract and purple food coloring, then blend until glossy.
  14. 14. Cool the glaze to about 90°F (32°C).
  15. 15. Unmold frozen bombs and place on a wire rack.
  16. 16. Pour the amethyst glaze evenly over each bomb until fully coated.
  17. 17. Refrigerate for 30 minutes before serving.
  18. 18. Garnish with lavender buds, silver flakes, and white chocolate curls.
  • Author: Chef Stella

Nutrition

  • Calories: 345
  • Sugar: 33 g
  • Fat: 19 g
  • Carbohydrates: 38 g
  • Protein: 4 g