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Vanilla Orchid Dream Bombs with Blush Gold Mirror Finish

A decadent dessert featuring vanilla orchid mousse, a creamy mascarpone center, a biscuit base, and a stunning blush gold mirror glaze.

  • Yield: 8 1x

Ingredients

Scale
  • For the Vanilla Orchid Mousse:
  • 8 oz cream cheese, softened
  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 2 tsp vanilla bean paste
  • 1 tsp orchid extract
  • 2 tsp powdered gelatin
  • 3 tbsp cold water
  • For the Vanilla Cream Center:
  • 3/4 cup mascarpone cheese
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • For the Biscuit Base:
  • 1 cup digestive biscuits, finely crushed
  • 3 tbsp melted butter
  • For the Blush 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 tsp edible gold luster dust
  • 1 drop soft pink food coloring
  • For Garnish (optional):
  • White chocolate curls
  • Edible gold flakes
  • Dried edible flowers

Instructions

  1. Mix crushed biscuits with melted butter and press into dome molds as a thin base layer. Chill for 15 minutes.
  2. Combine mascarpone cheese, powdered sugar, and vanilla extract until smooth.
  3. Spoon into small silicone inserts and freeze until firm.
  4. Bloom gelatin for the mousse in cold water for 5 minutes.
  5. Beat cream cheese, sugar, vanilla bean paste, and orchid extract until smooth.
  6. Warm a small portion of the cream and dissolve the gelatin, then mix into the cream cheese mixture.
  7. Whip the remaining cream to soft peaks and fold into the mixture.
  8. Fill dome molds halfway with mousse.
  9. Place a frozen vanilla cream center into each mold.
  10. Cover with remaining mousse and smooth the tops.
  11. Freeze for at least 6 hours or until completely firm.
  12. Bloom gelatin for the mirror finish in cold water.
  13. Heat sugar, water, and condensed milk until steaming.
  14. Remove from heat and stir in gelatin and white chocolate until smooth.
  15. Add vanilla extract, gold luster dust, and pink food coloring.
  16. Blend until glossy and silky smooth.
  17. Cool glaze to about 90°F (32°C).
  18. Unmold frozen bombs and place on a wire rack.
  19. Pour the blush gold mirror finish evenly over each bomb until fully coated.
  20. Refrigerate for 30 minutes before serving.
  21. Garnish with white chocolate curls, gold flakes, and dried edible flowers.
  • Author: Chef Stella

Nutrition

  • Calories: 355
  • Sugar: 34g
  • Fat: 20g
  • Carbohydrates: 39g
  • Protein: 4g