Inbal Jerusalem Hotel Snowball

• 200 g cream
• 1 vanilla bean
• 100 g sugar
• 3 egg yolks
• 8 ounces gelatin
• 25 ounces cold water
• 200 g mascarpone cheese
• 200 g cream cheese (30 percent fat)
• 100 g cream cheese (9 percent fat)
• 8 ounces gelatin
• 40 ounces cold water
• 150 g sugar
• 130 g condensed milk
• 380 g cream
• 5 g white food coloring
• 20 g cornflour
• 100 g white chocolate

1. Combine gelatin with cold water
2. Combine cream, sugar and vanilla bean in a pot over medium heat using a knife to split and remove the seeds.
3. When combined, remove from heat.
4. Temper the egg yolks with some of the hot cream mixture, and then gradually combine the eggs and cream stirring constantly so that the eggs do not scramble.
5. Add gelatin to the newly combined cream and egg yolks and mix well.
6. Using a mixer, whisk together all Mixer whisk together both cream cheeses and mascarpone until smooth.
7. Combine with cream, eggs and gelatin, stirring slowly until the mix is a homogenous mixture.
8. Pour the mixture hemispherical silicone molds and freeze.
9. White Chocolate Coating - Combine gelatin with cold water.
10. Heat sweet condensed milk, cream, sugar and food coloring over medium heat.
11. Once the mixture begins to boil, add cornstarch and let the mix return to a boil, stirring constantly.
12. Add gelatin and white chocolate, and stir until smooth.
13. Remove from heat, and allow mixture to cool until it is 40 degrees Celsius.
14. Place frozen hemispheres on a sheet tray, stacking two to form a full circle.
15. Carefully pour icing over frozen Snowballs and freeze until hardened.

cream, vanilla bean, sugar, egg yolks, gelatin, water, mascarpone cheese, cream cheese, cream cheese, gelatin, cold water, sugar, condensed milk, cream, white food coloring, cornflour, white chocolate

Taken from www.food.com/recipe/inbal-jerusalem-hotel-snowball-520465 (may not work)