Ingredients
Scale
- For the Sapphire Blackberry Crystal Domes:
- 2 cups blackberry puree, strained
- 1 cup blackberry 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 Vanilla Cream Center:
- 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 Silver Mirror Glaze:
- 1/2 cup blackberry jelly
- 2 tbsp water
- 1 tbsp honey
- 1 tsp lemon juice
- 1 tsp edible silver luster dust
- For Garnish (optional):
- Fresh blackberries
- Edible silver pearls
- White chocolate curls
Instructions
- Combine blackberry puree, blackberry 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 dome-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 and fluffy. Transfer to a piping bag.
- Pipe a small mound of vanilla cream into the center of each partially set dome. Cover with the remaining blackberry mixture and refrigerate until fully set and crystal clear.
- Carefully unmold the domes onto a chilled serving tray.
- Warm blackberry jelly, water, honey, and lemon juice until smooth. Stir in edible silver luster dust until evenly blended. Allow to cool slightly while remaining pourable.
- Pour or brush the silver mirror glaze over each dome, coating completely for a reflective finish.
- Garnish with fresh blackberries, edible silver pearls, and white chocolate curls. Serve well chilled.
Nutrition
- Calories: 280
- Sugar: 30g
- Fat: 15g
- Carbohydrates: 35g
- Protein: 3g