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Amethyst Blackberry Crystal Clusters

A dazzling dessert featuring blackberry and cream cheese clusters with a vanilla cream core, coated in a shimmering crystal glaze.

  • Yield: 8 1x

Ingredients

Scale
  • For the Blackberry Amethyst Clusters:
  • 2 cups fresh blackberries, pureed
  • 8 oz cream cheese, softened
  • 1 cup heavy cream
  • 1/3 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 tsp unflavored gelatin
  • 2 tbsp cold water
  • Purple gel food coloring, as needed
  • For the Vanilla Cream Core:
  • 1/2 cup mascarpone cheese
  • 2 tbsp heavy cream
  • 1 tbsp powdered sugar
  • 1 tsp vanilla bean paste
  • For the Crystal Glaze:
  • 1 cup white chocolate, finely chopped
  • 1/2 cup sweetened condensed milk
  • 2 tsp unflavored gelatin
  • 2 tbsp cold water
  • 1/4 cup warm water
  • 1 tsp edible shimmer dust (violet or pearl)
  • For Garnish (optional):
  • Fresh blackberries
  • Edible sugar crystals
  • Silver leaf flakes

Instructions

  1. 1. Bloom gelatin in cold water for 5 minutes.
  2. 2. Beat cream cheese, powdered sugar, vanilla extract, and blackberry puree until smooth.
  3. 3. Melt bloomed gelatin and stir into the blackberry mixture.
  4. 4. Add a small amount of purple gel food coloring for a deep amethyst tone.
  5. 5. Whip heavy cream to soft peaks and gently fold into the mixture.
  6. 6. Combine mascarpone, heavy cream, powdered sugar, and vanilla bean paste until smooth.
  7. 7. Pipe small vanilla cream cores into mini molds and freeze until firm.
  8. 8. Fill gem or cluster-shaped molds halfway with the blackberry mixture.
  9. 9. Place a frozen vanilla cream core into each mold.
  10. 10. Cover with remaining blackberry mixture and smooth the tops.
  11. 11. Freeze for at least 5 hours until fully set.
  12. 12. Bloom gelatin for the glaze.
  13. 13. Heat condensed milk and warm water, then stir in gelatin until dissolved.
  14. 14. Pour over white chocolate and mix until glossy.
  15. 15. Stir in shimmer dust until evenly combined.
  16. 16. Cool glaze until pourable but still fluid.
  17. 17. Unmold frozen clusters and place on a wire rack.
  18. 18. Pour crystal glaze evenly over each cluster.
  19. 19. Garnish with fresh blackberries, sugar crystals, and silver leaf.
  20. 20. Serve chilled.

Notes

Nutritional Info (per serving, serves 8): Calories: 370, Protein: 5 g, Carbohydrates: 31 g, Fat: 26 g, Fiber: 2 g, Sugar: 27 g, Sodium: 120 mg

  • Author: Chef Stella

Nutrition

  • Calories: 370
  • Sugar: 27 g
  • Fat: 26 g
  • Carbohydrates: 31 g
  • Protein: 5 g