Strawberry Vanilla Crystal Jewels Recipe with Mirror Shell
Table of Contents
Strawberry Vanilla Crystal Jewels with Mirror Shell – Stella’s French-Trained Mirror Shell Technique for a Flawless Glossy Finish
The first time I made these Strawberry Vanilla Crystal Jewels with Mirror Shell, I was back in my tiny Paris kitchen, practicing for my pâtisserie exam. My instructor, Chef Laurent, would walk past and just tap the mold — that was his way of saying “temperature, texture, timing.” I’ve since brought that mirror shell technique to my New York City kitchen, and now I’m sharing it with you. This isn’t just a pretty dessert; it’s a jewel-shaped cake that combines a light strawberry mousse with a vanilla sponge base, all wrapped in a white chocolate mirror shell that gleams like a faceted gem. The mirror glaze recipe is the star — it gives that perfectly smooth, reflective finish that looks like it came from a high-end bakery. And trust me, once you master it, you’ll want to glaze everything in sight.
Imagine cutting into one of these crystal jewels: the glossy pink shell shatters slightly under your spoon, revealing a cloud-like strawberry mousse infused with real vanilla and a tender vanilla sponge at the bottom. The flavor is pure summer — bright, slightly tart strawberries balanced by creamy sweetness. The texture is what I love most: silky mousse, airy sponge, and that thin, crisp shell that melts on your tongue. In my mother’s kitchen in Morocco, we’d use fresh strawberries from the souk, and here in NYC I buy mine at the Union Square Greenmarket in June. The combination of North African warmth and French precision is what makes this recipe so special.
What sets my version apart? I’ve spent years perfecting the mirror shell — getting that gelatin-to-liquid ratio just right so you never get a dull, streaky finish. I’ll share my pro tip for cooling the glaze to the perfect consistency (it’s all about the drip test!). And I’ll warn you about the common mistake most people make: pouring too cold or too hot. Whether you’re a home baker looking to impress or someone who loves a beautiful, delicious challenge, these crystal jewels are your ticket to dessert stardom. Let’s dive in.
Why This Strawberry Vanilla Crystal Jewels with Mirror Shell Recipe Is the Best
The flavor secret lies in the strawberry mousse. I use a high-quality strawberry puree (or make my own from fresh berries) and bloom the gelatin in cold water for exactly 5 minutes to ensure a stable, airy mousse that holds its shape. The vanilla comes from both extract and the sponge — double the vanilla means double the comfort. It’s a trick I learned in Paris: never be shy with good vanilla.
Perfected texture comes from the mirror glaze technique. After years of making mirror shells in French pastry kitchens, I know that the key is to bring the sugar and condensed milk mixture to exactly 104°F before adding the gelatin and white chocolate. Then you strain it — yes, strain it — to remove any lumps. That’s what gives you that flawless, reflective surface. No bubbles, no streaks, just pure gloss.
Foolproof and fast? I know this looks like a showstopper, but the process is broken into manageable steps. The sponge bakes in 20 minutes, the mousse sets in the freezer (hands-off time!), and the glaze comes together in 15 minutes. Even if you’re a beginner, I guide you through each temperature and visual cue. I’ve tested this recipe in my own NYC apartment kitchen, and it works every single time.
Strawberry Vanilla Crystal Jewels with Mirror Shell Ingredients
When I make these jewels, I head to my favorite specialty shop in SoHo for the white chocolate and edible pearl shimmer dust. The strawberries? I wait for peak season and grab a crate from the farmers market — nothing beats local berries. My mother used to say, “Good ingredients make the cook look smart,” and she was right.
Ingredients List
- For the Strawberry Vanilla Mousse: 2 cups strawberry puree, 1/2 cup granulated sugar, 1 tsp vanilla extract, 1 tbsp lemon juice, 1 cup heavy cream, 2 tsp powdered gelatin, 2 tbsp cold water
- For the Vanilla Sponge Base: 1 cup all-purpose flour, 1/2 tsp baking powder, 1/4 tsp salt, 1/4 cup unsalted butter (softened), 1/3 cup granulated sugar, 1 large egg, 1/2 tsp vanilla extract, 1/4 cup milk
- For the Mirror Shell: 1 cup white chocolate (finely chopped), 1/3 cup sweetened condensed milk, 1/4 cup water, 1/2 cup granulated sugar, 2 tsp powdered gelatin, 2 tbsp cold water, pink food coloring (as needed), edible pearl shimmer dust (as needed)
- For Garnish (optional): Fresh strawberry slices, white chocolate curls, edible silver pearls
Ingredient Spotlight
White chocolate is the backbone of the mirror shell. I recommend a good-quality bar (like Valrhona or Callebaut) — don’t use chips, as they contain stabilizers that can prevent a smooth melt. For a dairy-free version, you can substitute a high-quality dairy-free white chocolate, but the texture will be a bit less glossy.
Powdered gelatin (not sheets) is key here. I use Knox brand, which is widely available. Bloom it in cold water for 5 minutes before warming — this ensures it dissolves evenly and doesn’t leave lumps. For a vegetarian option, you can try agar-agar, but I find the texture is slightly more brittle. I’ll share the exact substitution in the FAQ section.
Strawberry puree should be smooth and not too watery. If using fresh strawberries, puree them and strain through a fine sieve to remove seeds. Frozen strawberries work too — just thaw and drain off excess liquid before pureeing. I tested both, and the fresh gives a brighter color.
Edible pearl shimmer dust adds that gem-like sparkle. You can find it online or at cake decorating stores. A little goes a long way — I mix it into the warm glaze just before pouring. Without it, the mirror shell is still beautiful, but the shimmer makes it truly crystal-like.
| Original Ingredient | Best Substitution | Flavor / Texture Impact |
|---|---|---|
| White chocolate (mirror shell) | Dairy-free white chocolate (e.g., Enjoy Life) | Slightly less glossy finish; still delicious |
| Powdered gelatin | Agar-agar (1 tsp powder per 2 tsp gelatin) | Firmer, more brittle set; may not be as smooth |
| Heavy cream (mousse) | Full-fat coconut cream | Slight coconut flavor; lighter texture |
| Strawberry puree | Raspberry or mixed berry puree | Different berry flavor; similar acidity |
How to Make Strawberry Vanilla Crystal Jewels with Mirror Shell — Step-by-Step
Don’t be intimidated by the steps — I’ve broken everything down with visual cues and timing. You’ve got this.
Step 1: Prepare the Vanilla Sponge
Preheat your oven to 350°F (175°C). Grease and line a small 8×8-inch baking pan. In a bowl, whisk together 1 cup all-purpose flour, 1/2 tsp baking powder, and 1/4 tsp salt. In a separate bowl, beat 1/4 cup softened unsalted butter with 1/3 cup granulated sugar until light and fluffy — about 2 minutes. Add 1 large egg and 1/2 tsp vanilla extract, beating until combined. Alternately add the dry ingredients and 1/4 cup milk, starting and ending with the dry. Mix until just smooth. Pour into the prepared pan and bake for 18–20 minutes, until a toothpick inserted comes out clean. Cool completely, then cut into 8 jewel-sized base pieces (use your silicone mold as a guide).
💡 Stella’s Pro Tip: For a more tender sponge, use cake flour instead of all-purpose. Sift it twice to aerate — this makes the sponge lighter, which contrasts beautifully with the dense mousse.
Step 2: Make the Strawberry Vanilla Mousse
Bloom 2 tsp powdered gelatin in 2 tbsp cold water for 5 minutes. In a small saucepan, gently heat 2 cups strawberry puree, 1/2 cup sugar, 1 tsp vanilla extract, and 1 tbsp lemon juice until warm (not boiling). Remove from heat and stir in the bloomed gelatin until fully dissolved. Let cool to room temperature. In a separate chilled bowl, whip 1 cup heavy cream to soft peaks. Gently fold the cooled strawberry mixture into the whipped cream — fold until just combined; don’t overmix.
⚠️ Common Mistake to Avoid: If the strawberry mixture is too warm when you fold it into the cream, the mousse will be runny. Let it cool to about 80°F — it should feel barely warm to the touch.
Step 3: Assemble and Freeze
Spoon the mousse into jewel-shaped silicone molds, filling each about three-quarters full. Press a sponge base piece onto the top of each mold, gently pushing it into the mousse so it’s level with the top. Freeze for at least 4 hours, or until completely firm — this is critical for a clean unmolding and for the mirror shell to adhere properly.
💡 Stella’s Pro Tip: Place the filled molds on a baking sheet before freezing. This makes it easier to move them without disturbing the mousse. Freeze overnight if possible — the colder the jewels, the better the glaze sets.
Step 4: Make the Mirror Shell Glaze
Bloom 2 tsp powdered gelatin in 2 tbsp cold water for 5 minutes. In a small saucepan, combine 1/2 cup sugar, 1/4 cup water, and 1/3 cup sweetened condensed milk. Heat over medium, stirring constantly, until the sugar dissolves and the mixture reaches 104°F (use a thermometer). Remove from heat and stir in the bloomed gelatin until dissolved. Pour this hot mixture over 1 cup finely chopped white chocolate in a heatproof bowl. Let sit for 1 minute, then stir gently until smooth and glossy. Add pink food coloring drop by drop until you achieve your desired shade, and stir in a pinch of edible pearl shimmer dust. Let the glaze cool to 90°F — it should be fluid but not runny. Test by dipping a spoon: the glaze should coat the back and drip slowly.
⚠️ Common Mistake to Avoid: If the glaze is too hot (above 95°F), it will melt the mousse and slide off. If too cold, it will clump and give a matte finish. Keep it between 88–92°F for that mirror shine.
Step 5: Glaze and Garnish
Unmold the frozen jewels from their silicone molds — they should pop out easily if fully frozen. Place each jewel on a wire rack over a baking sheet (to catch drips). Working quickly, pour the mirror shell glaze over each jewel, covering the top and letting it flow down the sides. Use an offset spatula to smooth if needed. Let the coating set for 10–15 minutes — it will firm up to a glossy shell. Garnish with fresh strawberry slices, white chocolate curls, and edible silver pearls before serving. Serve immediately, or keep refrigerated for up to 2 hours.
💡 Stella’s Pro Tip: For a really clean look, use a thin metal spatula to lift each jewel off the wire rack — don’t touch the glazed surface. If you get a fingerprint, just let it be; the gloss will hide tiny imperfections.
| Step | Action | Duration | Key Visual Cue |
|---|---|---|---|
| 1 | Bake vanilla sponge | 18–20 min | Toothpick clean; golden edges |
| 2 | Make strawberry mousse | 10 min active + cooling | Gelatin fully dissolved; mixture smooth |
| 3 | Fill molds and freeze | Min 4 hours | Firm to touch; pops out cleanly |
| 4 | Prepare mirror glaze | 15 min | Glaze at 90°F; coats spoon evenly |
| 5 | Glaze and garnish | 15 min set | Shell is set but not brittle; glossy shine |
Serving & Presentation
These crystal jewels are meant to be the centerpiece of a special occasion. Place each one on a small chilled plate, and if you want to go all out, add a delicate strawberry coulis on the side and a few fresh mint leaves. The contrast of the red coulis against the pink shell is stunning. I often serve these after a Moroccan-inspired tagine dinner — the lightness of the mousse is a perfect finish to a spiced meal.
I love pairing them with a glass of chilled rosé or a sparkling lemonade. The acidity cuts through the sweetness and makes each bite feel fresh. For a brunch setting, serve alongside a dollop of whipped cream and some extra berries. In my NYC apartment, I set them on a marble board with scattered silver pearls — they look like edible gemstones.
| Pairing Type | Suggestions | Why It Works |
|---|---|---|
| Side Dish | Strawberry coulis, fresh mint, edible flowers | Adds freshness and visual contrast |
| Sauce / Dip | Vanilla crème anglaise, raspberry sauce | Complements the mousse without overpowering |
| Beverage | Rosé, sparkling water with lemon, light green tea | Cleanses palate; highlights berry notes |
| Garnish | White chocolate curls, silver pearls, thin strawberry slices | Adds texture, elegance, and a jewel-like finish |
Make-Ahead, Storage & Reheating
These jewels are perfect for make-ahead entertaining. In my busy NYC schedule, I often prepare the sponge and mousse a day ahead, then freeze the assembled jewels. The mirror glaze is best made fresh on the day of serving, but you can prep all components separately. Let me walk you through the best storage methods.
| Method | Container | Duration | Reheating Tip |
|---|---|---|---|
| Refrigerator (glazed) | Airtight container, single layer | Up to 2 days | Serve cold; do not reheat |
| Freezer (un-glazed) | Wrap individually in plastic wrap, then foil | Up to 1 month | Thaw in fridge overnight; glaze fresh |
| Make-Ahead | Freeze mousse-filled molds | 4 days in advance | Add glaze on day of serving; garnish just before |
If you’re storing already glazed jewels, keep them in the fridge — the mirror shell will stay glossy for up to 48 hours, but the mousse might start to weep. I recommend glazing no more than 4 hours before serving for the best shine. For reheating (though I never do!), simply let sit at room temp for 10 minutes — never microwave.
Variations & Easy Swaps
These crystal jewels are versatile! Here are my favorite ways to adapt the recipe based on what’s in season or your dietary needs.
| Variation | Key Change | Best For | Difficulty Impact |
|---|---|---|---|
| Raspberry Rose | Replace strawberry puree with raspberry; add 1 tsp rose water | Spring weddings, romantic dinners | Same |
| Mango Passion | Use mango puree + passion fruit pulp; skip lemon | Summer parties, tropical vibes | Same |
| Chocolate Mirror Shell | Replace white chocolate with dark (55%) in glaze | Chocolate lovers, more decadent | Slightly trickier temp control |
Raspberry Rose Variation
This is my Parisian favorite — swap the strawberry puree for raspberry and add 1 tsp rose water to the mousse. The floral notes remind me of the rose gardens in the Tuileries. For the mirror shell, use a touch of purple food coloring for a lavender-pink glow. Garnish with fresh raspberries and candied rose petals.
Gluten-Free / Dairy-Free Variation
For a gluten-free sponge, replace the all-purpose flour with a 1:1 gluten-free baking blend (I prefer Bob’s Red Mill). For dairy-free, use coconut cream in the mousse and a dairy-free white chocolate in the glaze (like Violife or Hu). The mousse will be slightly lighter, and the glaze may have a hint of coconut flavor, but it’s still stunning. I’ve tested this for a friend’s dairy-free wedding — everyone loved it.
Mango Passion Twist
When I’m craving something tropical, I head to the NYC farmers market for mangoes and passion fruit. Replace the strawberry puree with 1 1/2 cups mango puree plus the pulp of 2 passion fruits. Omit the lemon juice (the passion fruit is tart enough). For the mirror shell, use yellow food coloring and shimmer dust. The flavor is bright, tangy, and transports me straight to a Caribbean beach.
What is the best way to make the mirror shell for Strawberry Vanilla Crystal Jewels smooth and glossy?
To achieve a mirror-smooth shell, temperature control is everything. First, make sure your white chocolate is finely chopped and uniform in size — this ensures even melting. Heat the sugar, water, and condensed milk mixture to exactly 104°F; use a digital thermometer for accuracy. After adding the bloomed gelatin, pour the hot liquid over the chocolate and let it sit for a full minute before stirring gently — this prevents air bubbles. Then strain the glaze through a fine-mesh sieve to remove any undissolved bits. Cool the glaze to 90°F before pouring; you can test it by dipping a spoon — if it coats the back smoothly and drips evenly, it’s ready. If it’s too thick, warm it slightly; if too thin, let it cool a bit more. Finally, work fast when pouring over the frozen jewels — the cold mousse helps set the glaze instantly, locking in that brilliant shine.
Can I use frozen strawberries instead of fresh for the Strawberry Vanilla Crystal Jewels recipe?
Absolutely, and I do it often when fresh berries are out of season. The key is to thaw the frozen strawberries completely, then drain off any excess liquid — that extra water can thin out your mousse and dilute the flavor. After draining, puree the berries and strain through a sieve to remove seeds if you want a super-smooth texture. You may need to add a little extra sugar if the frozen berries are more tart than your fresh local ones. In my New York kitchen, I use frozen organic strawberries from Trader Joe’s in winter, and the result is still delicious. Just be aware that frozen berries can give a slightly darker color to the mousse, but the mirror shell will cover it beautifully.
How long do Strawberry Vanilla Crystal Jewels with Mirror Shell need to set in the refrigerator?
After you’ve poured the mirror shell glaze, the jewels need only about 10–15 minutes at room temperature to set — that’s it. The frozen mousse underneath helps solidify the glaze almost instantly. However, if you plan to store the finished jewels for later serving, you can keep them in the refrigerator for up to 2 days. Just place them in an airtight container in a single layer to prevent the glaze from sticking or getting scratched. When you’re ready to serve, take them out 5 minutes before eating to let the mousse soften slightly — it should be creamy, not icy. For the best texture, I recommend glazing no earlier than a few hours before serving, and always keep them chilled until just before serving.
What can I substitute for gelatin in Strawberry Vanilla Crystal Jewels to make it vegetarian-friendly?
For a vegetarian version, agar-agar powder is your best bet. Use 1 teaspoon of agar-agar powder (or 1 tablespoon agar flakes) for every 2 teaspoons of powdered gelatin called for in the recipe. The method is slightly different: dissolve the agar-agar in the strawberry mixture while it’s heating — boil it for 2 minutes to fully activate the gelling power (unlike gelatin, which just needs warmth). Then let it cool before folding into the cream. Note that agar-agar sets much firmer and at room temperature, so the mousse will be more like a panna cotta than a soft mousse. The mirror shell is trickier to replace; you can try a pectin-based glaze, but the clarity and shine won’t be identical. I’ve tested both, and while the texture changes, the flavor remains wonderful. For a fully plant-based dessert, I recommend making a coconut cream mousse with cornstarch as a stabilizer — check the variations section for more ideas.
Can I make Strawberry Vanilla Crystal Jewels without a silicone mold?
Yes, you can use any small, sturdy, dome-shaped or jewel-shaped pan — but silicone molds really are ideal because they flex, allowing you to pop out the frozen mousse without damaging the shape. If you don’t have silicone, line a small metal pan (like a mini muffin tin) with plastic wrap, leaving overhang to lift out the jewels. The process is the same: fill, freeze, then lift out using the plastic wrap. However, the shape may not be as clean or defined as with silicone. You can also freeze the mousse in a flat tray and cut out shapes with a cookie cutter after freezing — just dip the cutter in warm water first. I’ve done this for quick, no-mold versions, and they still look beautiful when glazed.
Why did my mirror shell crack or become dull?
Mirror shell cracking usually happens when the glaze is too cold when poured, or when the mousse underneath is not frozen solid enough — the temperature shock causes the shell to contract and crack. Ensure your jewels are fully frozen (at least 4 hours, ideally overnight) and that the glaze is at 88–92°F. Dullness occurs if the glaze is too thick (over-gelled) or if you’ve over-stirred, introducing air bubbles. Always strain the glaze before cooling, and use a gentle stirring motion. Also, humidity can affect the set — on rainy NYC days, I add an extra teaspoon of gelatin to compensate. If your shell cracks, you can often save it by pouring a thin second layer of warm glaze — but it’s best to practice and get it right the first time. Don’t be discouraged; even imperfect jewels taste amazing!
Can I use a different color for the mirror shell?
Absolutely! The pink in this recipe comes from pink food coloring, but you can customize it for any occasion. For a golden shell, use yellow food coloring and gold shimmer dust. For a deep red, use red food coloring (add a tiny bit of brown to avoid a neon look). For a pastel lavender, use a drop of purple and a drop of pink. The white chocolate base is neutral, so any color works. I love making a teal-colored shell for winter holidays — it reminds me of frozen lakes. Just be sure to use a gel-based food coloring (like Wilton or Americolor) to avoid thinning the glaze. And always add the color gradually — you can always add more, but you can’t take it out.
How do I get the mousse to set properly without ice crystals?
Ice crystals form when the mousse freezes too slowly or when there’s too much water in the fruit puree. To prevent this, make sure your strawberry puree is strained (to remove excess water) and that you whip the cream to soft peaks before folding — the fat in the cream helps stabilize the mousse. Also, freeze the assembled jewels as quickly as possible: place the molds on a metal baking sheet in the coldest part of your freezer, and don’t crowd them. If your freezer has a “quick freeze” or “blast chill” setting, use it. For an extra safeguard, you can add 1/2 teaspoon of cornstarch to the strawberry mixture before heating — it will help bind the water. In my NYC apartment, I use a chest freezer for desserts, and I’ve never had ice crystals since I started these tips.
Can I make these jewels gluten-free?
Yes, and it’s very easy! Simply substitute the all-purpose flour in the vanilla sponge with a good quality 1:1 gluten-free flour blend that contains xanthan gum (I use Bob’s Red Mill 1:1 Baking Flour). The texture will be slightly more tender and a bit more delicate, so handle the baked sponge gently when cutting it into base pieces. You might also add 1/2 teaspoon of apple cider vinegar to the milk to help the sponge rise — gluten-free batters often need a little acid to react with baking powder. The mousse and mirror shell are naturally gluten-free, so the entire dessert becomes safe for gluten-sensitive guests. I’ve served these at brunches where half the table didn’t even notice the swap — they just devoured them!
What’s the best way to store leftover mirror glaze?
You can store leftover mirror glaze in an airtight container in the refrigerator for up to 5 days. When you’re ready to use it again, bring it to room temperature first, then warm it gently in a double boiler or in short bursts in the microwave (stir every 10 seconds) until it reaches 90°F. You may need to add a teaspoon of water to thin it if it’s become too thick. Re-strain if you see any lumps. However, I recommend making fresh glaze for each batch because the shine is brightest when freshly made. If you have only a small amount left, use it to glaze small cookies or macarons — it’s a lovely way to add a professional touch to other desserts. Don’t freeze the glaze — the texture will break when thawed.
Share Your Version!
I’d love to see how your Strawberry Vanilla Crystal Jewels with Mirror Shell turn out! Did you stick to the classic pink or try a different color? Did you use fresh strawberries from your local market? Drop a star rating and comment below — your feedback helps other bakers decide if this recipe is right for them. And if you share a photo on Instagram or Pinterest, make sure to tag @leosfoods so I can admire your beautiful crystal jewels. I read every comment and answer questions personally — so ask me anything about the mirror shell technique or mousse making!
From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — Stella 🧡
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Strawberry Vanilla Crystal Jewels with Mirror Shell
- Yield: 8 1x
Ingredients
- For the Strawberry Vanilla Mousse:
- 2 cups strawberry puree
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 cup heavy cream
- 2 tsp powdered gelatin
- 2 tbsp cold water
- For the Vanilla Sponge Base:
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1/4 cup milk
- For the Mirror Shell:
- 1 cup white chocolate, finely chopped
- 1/3 cup sweetened condensed milk
- 1/4 cup water
- 1/2 cup granulated sugar
- 2 tsp powdered gelatin
- 2 tbsp cold water
- Pink food coloring, as needed
- Edible pearl shimmer dust, as needed
- For Garnish (optional):
- Fresh strawberry slices
- White chocolate curls
- Edible silver pearls
Instructions
- 1. Preheat oven to 350°F (175°C). Grease and line a small baking pan.
- 2. Whisk together flour, baking powder, and salt.
- 3. Beat butter and sugar until light and fluffy. Add egg and vanilla extract.
- 4. Alternate adding dry ingredients and milk until a smooth batter forms.
- 5. Bake for 18–20 minutes. Cool completely and cut into jewel-sized base pieces.
- 6. Bloom gelatin in cold water for the mousse.
- 7. Heat strawberry puree, sugar, vanilla, and lemon juice until warm.
- 8. Stir in gelatin until fully dissolved and allow to cool.
- 9. Whip heavy cream to soft peaks and gently fold into the strawberry mixture.
- 10. Fill jewel-shaped silicone molds with mousse and place sponge pieces on top.
- 11. Freeze until completely firm, about 4 hours.
- 12. Bloom gelatin in cold water for the mirror shell.
- 13. Heat water, sugar, and condensed milk until smooth. Remove from heat.
- 14. Stir in gelatin, then pour over white chocolate and mix until glossy.
- 15. Add pink food coloring and edible pearl shimmer dust.
- 16. Cool glaze to a pourable consistency.
- 17. Unmold frozen jewels and place on a wire rack.
- 18. Pour the mirror shell glaze evenly over each jewel.
- 19. Allow the coating to set for 10–15 minutes.
- 20. Garnish with strawberry slices, white chocolate curls, and edible silver pearls before serving.
Nutrition
- Calories: 320
- Sugar: 32 g
- Fat: 16 g
- Carbohydrates: 41 g
- Protein: 4 g
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