Step-by-Step Instructions
1. Prepare the Strawberry Core
In a saucepan, combine the strawberry puree, sugar, and lime juice.
Simmer gently for about 3 minutes.
Stir in the bloomed gelatin until completely dissolved.
Pour the mixture into mini semi-sphere molds and freeze until fully solid.
These frozen centers create the jewel-like fruity core inside each dessert.
2. Make the Coconut Cream Mousse
Scoop only the solid coconut cream from the chilled coconut milk can.
Beat the coconut cream together with the softened cream cheese, powdered sugar, and vanilla bean paste until smooth.
Melt the bloomed gelatin and whisk it into the mixture.
Gently fold in the whipped heavy cream until fully combined and airy.
3. Fill the Molds
Fill large semi-sphere molds halfway with the coconut mousse.
Press one frozen strawberry core into the center of each mold.
Top with additional mousse and smooth the surface.
Freeze for at least 8 hours or overnight until completely firm.
4. Prepare the Rose Gold Mirror Glaze
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