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Apricot Vanilla Crystal Pyramids with Honey Cream Filling

  • Yield: 8 1x

Ingredients

Scale
  • For the Apricot Vanilla Mousse:
  • 1 1/2 cups apricot puree
  • 8 oz cream cheese, softened
  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 tsp powdered gelatin
  • 3 tbsp cold water
  • For the Honey Cream Filling:
  • 3/4 cup mascarpone cheese
  • 2 tbsp honey
  • 1 tsp vanilla extract
  • For the Biscuit Base:
  • 1 cup digestive biscuits, finely crushed
  • 3 tbsp melted butter
  • For the Crystal Glaze:
  • 1 cup granulated sugar
  • 1/2 cup water
  • 1/2 cup sweetened condensed milk
  • 1 cup white chocolate, finely chopped
  • 1 tbsp powdered gelatin
  • 3 tbsp cold water
  • 1 tsp clear vanilla extract
  • 1 drop golden yellow food coloring
  • For Garnish (optional):
  • Dried apricot slices
  • Edible gold flakes
  • White chocolate shards

Instructions

  1. 1. Mix crushed biscuits with melted butter and press into pyramid molds as a thin base layer. Chill for 15 minutes.
  2. 2. Combine mascarpone, honey, and vanilla extract until smooth.
  3. 3. Spoon into small silicone inserts and freeze until firm.
  4. 4. Bloom gelatin for the mousse in cold water for 5 minutes.
  5. 5. Beat cream cheese, apricot puree, sugar, and vanilla extract until smooth.
  6. 6. Warm a small portion of the cream and dissolve the gelatin, then mix into the apricot mixture.
  7. 7. Whip the remaining cream to soft peaks and fold into the mixture.
  8. 8. Fill pyramid molds halfway with mousse.
  9. 9. Place a frozen honey cream filling into the center of each mold.
  10. 10. Cover with remaining mousse and smooth the tops.
  11. 11. Freeze for at least 6 hours until completely firm.
  12. 12. Bloom gelatin for the glaze in cold water.
  13. 13. Heat sugar, water, and condensed milk until steaming.
  14. 14. Remove from heat and stir in gelatin and white chocolate until smooth.
  15. 15. Add vanilla extract and food coloring, then blend until glossy.
  16. 16. Cool glaze to about 90°F (32°C).
  17. 17. Unmold frozen pyramids and place on a wire rack.
  18. 18. Pour the crystal glaze evenly over each pyramid until fully coated.
  19. 19. Refrigerate for 30 minutes before serving.
  20. 20. Garnish with dried apricot slices, gold flakes, and white chocolate shards.
  • Author: Chef Stella

Nutrition

  • Calories: 345
  • Sugar: 34g
  • Fat: 19g
  • Carbohydrates: 39g
  • Protein: 4g