Ingredients
Scale
- For the Amethyst Plum Crystal Shell:
- 2 cups plum puree, strained
- 1 cup plum juice
- 1 1/2 cups water
- 3/4 cup sugar
- 2 1/2 tsp agar-agar powder
- 1 tbsp lemon juice
- 1/4 tsp salt
- For the Silk Mousse Filling:
- 8 oz mascarpone cheese
- 1/2 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla bean paste
- 1 tbsp sweetened condensed milk
- For the Gloss Mirror Finish:
- 1/4 cup plum preserves
- 2 tbsp honey
- 1 tbsp water
- 1 tsp lemon juice
- For Garnish (optional):
- Fresh plum slices
- Edible silver pearls
- White chocolate curls
Instructions
- Combine plum puree, plum juice, water, sugar, agar-agar powder, lemon juice, and salt in a saucepan. Heat while stirring until fully dissolved and bring to a gentle simmer.
- Pour the mixture into sphere-shaped silicone molds, filling each cavity halfway. Refrigerate until slightly set.
- Whip mascarpone cheese, heavy whipping cream, powdered sugar, vanilla bean paste, and sweetened condensed milk until smooth, airy, and silky. Transfer to a piping bag.
- Pipe a small mound of mousse into the center of each partially set sphere. Cover with the remaining plum mixture and refrigerate until fully set and crystal clear.
- Carefully unmold the mousse bombs onto a chilled serving platter.
- Warm plum preserves, honey, water, and lemon juice until smooth and glossy. Allow to cool slightly while remaining pourable.
- Brush or pour the mirror glaze over each bomb, coating evenly for a reflective amethyst finish.
- Garnish with fresh plum slices, edible silver pearls, and white chocolate curls. Serve thoroughly chilled.
Nutrition
- Calories: 285
- Sugar: 31g
- Fat: 15g
- Carbohydrates: 36g
- Protein: 3g