Ingredients
Scale
- For the Blood Orange Filling:
- 2 large blood oranges, juiced and zested
- 2 tbsp granulated sugar
- 1 tsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water
- For the Rosemary Cream Layer:
- 8 oz (225 g) cream cheese, softened
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp finely chopped fresh rosemary
- 1 cup heavy whipping cream, chilled
- For the Biscuit Base:
- 1 cup vanilla cookie crumbs
- 3 tbsp unsalted butter, melted
- For the Crystal Prism Shell:
- 10 oz (280 g) white chocolate, melted
- 1 tsp coconut oil
- 1 tbsp red gel food coloring (or natural beet powder)
- 1 tsp edible shimmer dust
- For Garnish (optional):
- Candied blood orange slices
- Fresh rosemary sprigs
Instructions
- 1. Mix cookie crumbs with melted butter until evenly combined.
- 2. Press into silicone prism molds to form a base layer and chill for 15 minutes.
- 3. In a small saucepan, combine blood orange juice, zest, sugar, and lemon juice. Bring to a gentle simmer.
- 4. Stir in cornstarch slurry and cook until thickened into a glossy curd. Cool completely.
- 5. Beat cream cheese, powdered sugar, vanilla, and rosemary until smooth.
- 6. Whip heavy cream to soft peaks and gently fold into the rosemary cream mixture.
- 7. Brush melted white chocolate mixed with coconut oil and red coloring into prism molds. Chill until set, then apply a second layer.
- 8. Fill each shell halfway with rosemary cream.
- 9. Add a spoonful of blood orange filling to the center.
- 10. Cover with more cream and smooth the top.
- 11. Freeze for at least 3 hours until firm.
- 12. Unmold carefully to reveal prism shapes.
- 13. Lightly dust with edible shimmer for a crystal-like finish.
- 14. Garnish with candied blood orange slices and rosemary sprigs if desired.
- 15. Chill briefly before serving.
Nutrition
- Calories: 305
- Sugar: 20 g
- Fat: 21 g
- Carbohydrates: 26 g
- Protein: 4 g