Ingredients
Scale
- For the Blackberry Lemon Quartz Domes:
- 2 cups blackberry puree, strained
- 1 cup water
- 3/4 cup sugar
- 2 1/2 tsp agar-agar powder
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1/4 tsp salt
- For the Cheesecake Core:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- 1 tbsp sour cream
- For the Blackberry Lemon Glaze:
- 1/4 cup blackberry preserves
- 1 tbsp honey
- 1 tbsp lemon juice
- For Garnish (optional):
- Fresh blackberries
- Lemon zest curls
- Edible pearl dust
Instructions
- Combine blackberry puree, water, sugar, agar-agar powder, lemon juice, lemon zest, 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 mold halfway. Refrigerate until slightly set.
- Beat cream cheese, powdered sugar, heavy cream, vanilla extract, and sour cream until smooth and creamy. Transfer to a piping bag.
- Pipe a small mound of cheesecake filling into the center of each partially set dome. Cover with the remaining blackberry mixture and refrigerate until fully set and translucent.
- Carefully unmold the quartz domes onto a serving platter.
- Warm blackberry preserves, honey, and lemon juice until smooth and glossy. Allow to cool slightly.
- Brush the domes with the glaze for a sparkling quartz-like finish.
- Garnish with fresh blackberries, lemon zest curls, and a light dusting of edible pearl dust. Serve thoroughly chilled.
Nutrition
- Calories: 270
- Sugar: 28g
- Fat: 14g
- Carbohydrates: 34g
- Protein: 4g