Ingredients
Scale
- For the Ruby Blood Orange Jewel Shell:
- 2 cups blood orange juice
- 1/2 cup pomegranate juice
- 1 1/2 cups water
- 3/4 cup granulated sugar
- 2 1/2 tsp agar-agar powder
- 1 tbsp fresh lemon juice
- 1/4 tsp salt
- For the Blood Orange Cream Center:
- 8 oz mascarpone cheese
- 1/2 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla bean paste
- 1 tbsp blood orange zest
- For the Shiny Jewel Glaze:
- 1/4 cup blood orange marmalade
- 2 tbsp honey
- 1 tbsp water
- 1 tsp fresh lemon juice
- For Garnish (optional):
- Blood orange segments
- Pomegranate arils
- Edible gold dust
Instructions
- Combine blood orange juice, pomegranate juice, water, sugar, agar-agar powder, lemon juice, and salt in a saucepan. Heat while stirring until the sugar dissolves completely and the mixture reaches a gentle simmer.
- Pour the mixture into sphere-shaped silicone molds, filling each cavity halfway. Refrigerate until lightly set.
- Whip mascarpone cheese, heavy cream, powdered sugar, vanilla bean paste, and blood orange zest until smooth, airy, and fluffy. Transfer to a piping bag.
- Pipe a small amount of the cream filling into the center of each partially set sphere. Cover with the remaining blood orange mixture and refrigerate until fully set and translucent.
- Carefully unmold the cream bombs onto a chilled serving platter.
- Warm blood orange marmalade, honey, water, and lemon juice in a small saucepan until smooth and glossy. Cool slightly while keeping the glaze pourable.
- Brush or drizzle the shiny glaze evenly over each bomb to create a sparkling jewel-like finish.
- Garnish with blood orange segments, pomegranate arils, and a light dusting of edible gold dust. Serve well chilled.
Nutrition
- Calories: 290
- Sugar: 32g
- Fat: 15g
- Carbohydrates: 37g
- Protein: 3g