Ingredients
Scale
- For the Apricot Crystal Shell:
- 2 1/2 cups apricot puree
- 1/3 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 2 tsp gelatin powder
- 3 tbsp cold water
- 1 cup white chocolate, melted
- For the Honey Cream Filling:
- 8 oz mascarpone cheese
- 1/4 cup honey
- 1/2 cup heavy cream
- 1 tsp vanilla bean paste
- For the Crystal Glaze:
- 1 cup white chocolate, finely chopped
- 1/2 cup sweetened condensed milk
- 2 tsp gelatin powder
- 3 tbsp cold water
- 2 tbsp water
- Apricot gel food coloring
- 1 tsp edible pearl shimmer dust
- For Garnish (optional):
- Dried apricot slices
- Edible gold flakes
- White chocolate shards
Instructions
- Warm the apricot puree with sugar, lemon juice, and vanilla extract until smooth.
- Bloom gelatin in cold water for 5 minutes, then stir into the warm apricot mixture until dissolved.
- Coat pyramid-shaped silicone molds lightly with melted white chocolate and chill until set.
- Beat mascarpone, honey, heavy cream, and vanilla bean paste until smooth and fluffy.
- Fill each pyramid mold halfway with the apricot mixture and chill until slightly thickened.
- Pipe or spoon the honey cream filling into the center of each pyramid, then cover with more apricot mixture.
- Freeze until completely firm.
- Bloom gelatin for the glaze, then combine with melted white chocolate, condensed milk, and water until smooth.
- Tint the glaze with apricot coloring and pearl shimmer dust for a crystal-like appearance.
- Unmold the frozen pyramids and pour the glaze evenly over each one until fully coated.
- Garnish with dried apricot slices, edible gold flakes, and white chocolate shards before serving.
- Method: Dessert
Nutrition
- Calories: 320
- Sugar: 24g
- Fat: 21g
- Carbohydrates: 29g
- Protein: 4g